Peppermint Mocha Biscotti

December 23, 2010

in Biscotti,Cookies,Italian,Recipes

Peppermint Mocha Biscotti

Happy Festivus everyone!

Today’s cookie was brought to you by inspired by, one of my husbands favorite Starbucks drinks, the peppermint mocha.

To help bring out the peppermint flavor in the Biscotti, I decided to add just a few chopped Hershey’s Candy Cane Kisses.

Hershey's Candy Cane Kisses

A few chopped candy canes

I also added just a touch, of crushed candy canes.

But wait! There’s more!

Peppermint Mocha Biscotti Dough

Although they do not contain any cocoa powder, I made sure they got plenty of chocolate flavor via the one cup of cacao nibs I added to the batter.

Peppermint Mocha Biscotti Dough

Oh… and I forgot to mention, I also thought adding some chopped chocolate covered espresso beans would be fitting for said Biscotti.

White Chocolate Dipped Peppermint Mocha Biscotti

The icing on the cake, or should I say Biscotti. Was a little white chocolate.

Nice touch right? :)

Peppermint Mocha Biscotti

4 oz unsalted butter (melted, and cooled)
1 1/2 cups sugar
4 eggs
4 cups all-purpose flour
2 tablespoons instant espresso
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cacao nibs, chopped
1/2 cup scharffen berger chocolate covered coffee beans, chopped
1/2 cup hershey’s candy cane kisses, roughly chopped
1/4 cup candy canes chopped
12 ounces white chocolate chips, to dip the biscotti

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In a mixing bowl cream sugar and butter until fluffy.

Mix in eggs one at a time just until combined.

In a separate bowl whisk together flour, instant espresso, baking powder, baking soda, and salt.

Slowly add into the the creamed butter and egg mixture.

Finally stir in remaining chopped ingredients, except the white chocolate chips.

Divide dough into four equal parts and spread onto prepared baking sheets to form two small logs about 8 x 4 on each baking sheet.

Bake for 25 minutes rotating sheets half way through baking.

Remove from the oven reduce temperature to 325 degrees F and allow the biscotti logs to cool for 10-15 minutes.

With a long serrated knife slice the logs into 1/2 inch slices place back on the baking sheets and bake for another 10-15 minutes rotating sheets once more half way through baking.

Melt the white chocolate chips in the microwave or in a double broiler then dip the bottom of the biscotti in the melted chocolate. Place on a cooling rack, allow chocolate to set then store in an airtight container.

White Chocolate Dipped Peppermint Mocha Biscotti

Boxed Cookies

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