#hotcocoabiscotti

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