Chocolate Peppermint Biscotti

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Chocolate peppermint biscotti is dipped in white chocolate and peppermint bark for a festive treat perfect with your morning coffee or cocoa.

Yield: 3 dozen (5 x ¾ inch) biscotti

Prep Time1 30

Cook Time1

Total Time2 30

Course: Dessert

Cuisine: Italian

Servings: people

Calories: 232kcal

Author: Sarah | Curious Cuisiniere

Preheat oven to 325F.
In a large bowl, mix together flours, cocoa powder, baking powder, sugar, and salt. Add chocolate chips and mix to distribute.
In a small bowl, beat eggs with the butter and extract. Add egg mixture to the dry ingredients and stir until the dough comes together.
Divide dough into 4 even pieces and shape each piece into a 12” x 3” x ¾” high log. Place logs on baking sheets covered with parchment paper.
Bake for 25 minutes.
Remove biscotti logs from the oven and let cook 5-10 minutes, until they can be handled.
On a cutting board, with a serrated knife, cut the biscotti at a 45 degree angle into 5” long pieces, roughly ¾” wide.
Lay the biscotti back on to the baking sheets, on their cut side. Return to the oven and bake for 25-30 minutes, until dry. (You may need to remove some of the smaller pieces at the 25 minute mark, while the larger pieces may take longer.)
Allow biscotti to cool completely (30 min to an hour).
In a microwave safe bowl, heat white chocolate chips, 5 seconds at a time, stirring after each warming, until they melt completely.
Place peppermint bark pieces on a plate for dipping.
Spread white chocolate over one side of the biscotti and dip the still wet chocolate into the peppermint bark pieces. Place, dipped side up, on parchment paper, and let the chocolate harden 30 min to 1 hour before storing the biscotti in an air-tight container for up to two weeks.