shorecook's chocolate peppermint biscotti
Ingredients
- Servings: 32
- 2 cups white sugar
- 1 cup butter, softened
- 1 cup unsweetened cocoa powder
- 4 eggs
- 1/3 cup chocolate liqueur (such as godiva®)
- 2 teaspoons peppermint extract
- 4 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 2/3 cups mint chocolate chips (such as hershey's®)
- 2 (14 ounce) packages white candy melts (confectioners' coating)
- 6 large peppermint candy canes, crushed
Recipe
Cook Time: 50 mins
Ready Time: 2 hrs 50 mins
- preheat oven to 350 degrees f (175 degrees c). line two baking sheets with parchment paper.
- beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. add eggs, one at a time, beating well after each addition. mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
- combine flour, baking powder, and salt in a separate bowl. slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
- divide dough into 4 equal parts and shape into logs. arrange the logs on the prepared baking sheets.
- dip a spatula in water and use it to smooth surface of the logs.
- bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. cool biscotti logs completely on wire racks.
- reduce oven temperature to 300 degrees f (150 degrees c).
- cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
- bake in the oven until biscotti are dry, about 10 minutes per side. cool completely on wire racks.
- place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
- dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.
No comments:
Post a Comment