Indulge in the delightful combination of rich chocolate and refreshing peppermint with these biscotti. Perfect for dunking in hot cocoa or coffee!

Ingredients: 1 cups all-purpose flour. cup unsweetened cocoa powder. 1 tsp baking soda. tsp salt. cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. tsp peppermint extract. cup semisweet chocolate chips. cup crushed peppermint candies or candy canes.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, baking soda, salt, and flour together in a medium-sized bowl using a whisk. On a different large bowl, beat the butter and sugar together until they are light and fluffy. After adding the vanilla and peppermint extracts, beat in the eggs one at a time. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips and crushed peppermint candies and mix them in well. Before you put the dough on the baking sheet, cut it in half and roll each half into a 10-inch log. Place the logs in an oven that has already been heated. Bake for 25 to 30 minutes, or until they are set and slightly firm to the touch. Do not put the logs back in the oven until they are cool. Bring the oven's temperature down to 325F 160C. Carefully cut the logs into biscotti that are -inch thick across the diagonal with a sharp knife. Place the biscotti on the baking sheet with the cut side facing up. Put it back in the oven. The biscotti should be baked for another 15 to 20 minutes, or until they are dry and crisp. Let the biscotti cool all the way down on a wire rack after taking them out of the oven.

Prep Time: 20 minutes

Cook Time: 50 minutes

Indulge in the delightful combination of rich chocolate and refreshing peppermint with these biscotti. Perfect for dunking in hot cocoa or coffee!

Ingredients: 1 cups all-purpose flour. cup unsweetened cocoa powder. 1 tsp baking soda. tsp salt. cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. tsp peppermint extract. cup semisweet chocolate chips. cup crushed peppermint candies or candy canes.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, baking soda, salt, and flour together in a medium-sized bowl using a whisk. On a different large bowl, beat the butter and sugar together until they are light and fluffy. After adding the vanilla and peppermint extracts, beat in the eggs one at a time. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips and crushed peppermint candies and mix them in well. Before you put the dough on the baking sheet, cut it in half and roll each half into a 10-inch log. Place the logs in an oven that has already been heated. Bake for 25 to 30 minutes, or until they are set and slightly firm to the touch. Do not put the logs back in the oven until they are cool. Bring the oven's temperature down to 325F 160C. Carefully cut the logs into biscotti that are -inch thick across the diagonal with a sharp knife. Place the biscotti on the baking sheet with the cut side facing up. Put it back in the oven. The biscotti should be baked for another 15 to 20 minutes, or until they are dry and crisp. Let the biscotti cool all the way down on a wire rack after taking them out of the oven.

Prep Time: 20 minutes

Cook Time: 50 minutes

Indulge in the delightful combination of rich chocolate and refreshing peppermint with these biscotti. Perfect for dunking in hot cocoa or coffee!

Ingredients: 1 cups all-purpose flour. cup unsweetened cocoa powder. 1 tsp baking soda. tsp salt. cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. tsp peppermint extract. cup semisweet chocolate chips. cup crushed peppermint candies or candy canes.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, baking soda, salt, and flour together in a medium-sized bowl using a whisk. On a different large bowl, beat the butter and sugar together until they are light and fluffy. After adding the vanilla and peppermint extracts, beat in the eggs one at a time. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips and crushed peppermint candies and mix them in well. Before you put the dough on the baking sheet, cut it in half and roll each half into a 10-inch log. Place the logs in an oven that has already been heated. Bake for 25 to 30 minutes, or until they are set and slightly firm to the touch. Do not put the logs back in the oven until they are cool. Bring the oven's temperature down to 325F 160C. Carefully cut the logs into biscotti that are -inch thick across the diagonal with a sharp knife. Place the biscotti on the baking sheet with the cut side facing up. Put it back in the oven. The biscotti should be baked for another 15 to 20 minutes, or until they are dry and crisp. Let the biscotti cool all the way down on a wire rack after taking them out of the oven.

Prep Time: 20 minutes

Cook Time: 50 minutes

Enjoy the rich chocolate goodness of these biscotti, which are ideal for dipping into your morning coffee or as a sweet treat at any time of day.

Ingredients: 1 3/4 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup granulated sugar. 1/2 cup brown sugar. 3 large eggs. 1 teaspoon vanilla extract. 1/2 cup chopped almonds. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, baking powder, salt, and flour together in a bowl using a whisk. Granulated sugar, brown sugar, eggs, and vanilla extract should all be mixed together well in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. The chocolate chips and chopped almonds should be carefully mixed in. Make two logs out of the dough. Place one log on the baking sheet that has been prepared. Each log should be about 12 inches long and 2 inches wide. Take the logs out of the oven and heat it up. Bake them for 25 to 30 minutes, or until they feel firm. Take it out of the oven and wait 15 minutes for it to cool down. Don't turn off the oven. Cut the logs into biscotti that are 1/2 inch thick across the diagonal with a sharp knife. Put the biscotti back on the baking sheet and bake for another 10 to 15 minutes, turning them over once, until they are dry and crisp. Let the biscotti cool all the way down before you eat it. You can eat them with your favorite hot drink or store them in an airtight container for later.

Prep Time: 20 minutes

Cook Time: 45 minutes

Enjoy the decadent flavors of double chocolate biscotti with a hint of sea salt. These crunchy delights go great with your favorite coffee or tea.

Ingredients: 1 3/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips. 1/2 cup white chocolate chips. 1 teaspoon flaky sea salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Divide the dough in half and shape each half into a 12-inch log on the prepared baking sheet. Bake for 25-30 minutes, or until the logs are set and slightly firm to the touch. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325F 160C. Using a serrated knife, cut the logs diagonally into 1/2-inch slices. Place the slices back on the baking sheet. Bake for an additional 15-20 minutes, turning the biscotti once halfway through, until they are crisp and dry. Sprinkle the biscotti with flaky sea salt while they are still warm. Let the biscotti cool completely before storing in an airtight container.

Prep Time: 20 minutes

Cook Time: 50 minutes