Enjoy the perfect blend of rich cocoa, dark chocolate chips, and refreshing peppermint in these delightful biscotti cookies. They're perfect for dunking in your favorite hot beverage or gifting to loved ones during the holiday season.
Ingredients: 1 cups all-purpose flour. cup cocoa powder. 1 teaspoon baking powder. teaspoon salt. cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. teaspoon peppermint extract. cup dark chocolate chips. cup crushed peppermint candies.
Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla and peppermint extracts. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dark chocolate chips and crushed peppermint candies. Divide the dough in half and shape each half into a log about 10 inches long on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch. Remove from the oven and let the logs cool for 15 minutes. Reduce the oven temperature to 325F 160C. Using a sharp knife, slice the logs diagonally into -inch thick slices. Place the slices back on the baking sheet and bake for an additional 15-20 minutes, turning them over halfway through. Once the biscotti are crisp and dry, remove from the oven and let them cool completely on a wire rack. Store in an airtight container.
Prep Time: 20 minutes
Cook Time: 45 minutes
treorchy primary school
