Mini Chocolate Peppermint Biscotti
I really enjoyed making the pumpkin biscotti back in October, so this holiday season I decided I would make biscotti again with a slightly different twist using the ever so popular holiday flavor combination of chocolate and peppermint.
I intended to use these cute little Christmas tree sprinkles I have, but when I went looking through the cabinets for them I could not find them for the life of me. They seem to have disappeared in the move from Washington to California. Oh well, I decided to use the chocolate jimmies I pulled out yesterday to top the gingerbread cookie dough bark with instead. Can’t go wrong adding more chocolate to chocolate.
This time around I made the sure the biscotti got crispy, and these made the perfect treat to eat as my birthday breakfast before we headed off to Disneyland!
Mini Chocolate Peppermint Biscotti
Yields ~20 mini biscotti
Biscotti
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, room temperature
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup (~20) Andes mints, roughly chopped
- powdered sugar, for dusting
- Preheat the oven to 350°. Line a baking sheet with silicone baking mat or parchment paper.
- Sift together the flour, cocoa powder, baking soda, and salt in a small bowl.
- Cream together the sugar and butter until smooth. Add in the egg, vanilla, and peppermint extracts, and beat until smooth.
- Using a large wooden spoon, slowly add the dry mixture to the wet mixture until s stiff dough forms.
- Fold in the chopped mints.
- Dust a flat surface with powdered sugar and place the dough on the surface. Roll the dough out until it is approximately a 4”x10” rectangle
- Use a knife to score the dough dividing it into 20 rectangles that are 2”x1”.
- Bake for 35 minutes.
- Remove baking sheet from oven. Cool biscotti for 10 minutes before finishing slicing apart and spread them out on the baking sheet.
- Bake for another 10 minutes.
- Turn off the oven and crack the door, but the leave the biscotti in the oven to finish cooling. This step allows them harden up properly.
- Allow to cool completely before drizzling with peppermint glaze (recipe below) and sprinkles.
Glaze
- 2-2 1/2 cups powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon peppermint
- sprinkles (optional)
- Combine the sugar and milk together in a small bowl and stir until smooth, adding more powdered sugar or milk until desired consistency is reached.
- Stir in the peppermint extract.
