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.