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: Warm your 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. In a different bowl, beat the sugar and softened butter together until the mixture is 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. The dark chocolate chips and crushed peppermint candies should be carefully mixed in. Take half of the dough and roll each half into a log about 10 inches long. Place these logs on the baking sheet that has been prepared. Take the logs out of the oven and heat it up. Bake them for 25 to 30 minutes, or until they feel firm. Take the logs out of the oven and let them cool for 15 minutes. Bring the oven's temperature down to 325F 160C. Cut the logs diagonally into slices that are -inch thick with a sharp knife. Put the slices back on the baking sheet and bake for another 15 to 20 minutes, flipping them over once or twice. Take the biscotti out of the oven when they are dry and crisp, and let them cool on a wire rack for a full hour. Put in a container that won't let air in.
Prep Time: 20 minutes
Cook Time: 45 minutes
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