Okay, so I know I just posted about some yummy Gingerbread Biscotti not too long ago, but I've discovered another magnificent biscotti recipe that has excited me enough to share it with you here. It's Chocolate Peppermint Biscotti, and it's so rich, so delicious, so Christmas-y, I think I might be making it every December from now on.
I found a recipe on Food.com for a chocolate peppermint biscotti that had semisweet chocolate chips inside and milk chocolate on the outside. There was peppermint extract in the batter, as well as cocoa powder to make it even more chocolatey. After reading through that recipe, I got to work on my own, making a few changes to give it more oomph. I thought it needed more peppermint flavor, so I used a combination of chocolate chips and these awesome peppermint crunch baking chips that Andes makes in the batter. If you find those Andes chips in your grocery store, I highly recommend that you pick some up and try them in something because they are sooo good!
Anyway, back to the biscotti. I decided to dip the cooled biscotti in bittersweet chocolate in place of milk chocolate, just because I prefer darker chocolate to pair with peppermint. Finally, the finished cookie was sprinkled with crushed candy canes before the chocolate had a chance to dry. I let my five year-old son do the sprinkling, so some of them were really doused heavily with the candy canes! Fortunately for us, I love candy canes so this was hardly a problem.
I have to say, I think this one really is a winner. I love everything about these biscotti. The fabulous crunch, the deep, dark chocolate flavor, and the refreshing punch of peppermint. To me, it's a great foil to a nice cup of coffee and a perfect Christmas treat. Plus, despite the various steps, they were really simple to make. Too bad I don't really want to share these on the cookie trays this year!