Have any leftover peppermint candies or candy canes from Christmas? Then these chocolate peppermint biscotti are for you!
Sadly I am unable to indulge in any more holiday baking, as I’m on a 3 week project in Fort Liard. Don’t know where Fort Liard is? Don’t worry, you aren’t alone. It’s in the southwest corner of the Northwest Territories, close to both the BC and the Yukon border. When I was up here before Christmas we were staying at a camp in BC, working in the NT, and from the job site we could see a mountain in the Yukon. So right in that little corner there.
Fort Liard actually isn’t a bad little
town hamlet. A population of about 500, but sadly no restaurants and no internet at the hotel. I’m using a little Huawei USB modem to make this post, but I’m guessing after this I might be a little MIA for a while. Oh well, that’s my work life for you.
So although I can’t do anymore holiday baking, I think you guys should. Especially if you have candy canes to use up. Biscotti are great because they really aren’t that sweet (except the end dipped in chocolate and candy…). They’re also great for dunking in hot drinks. I ate some of these with my chocolate macaroon tea from David’s Tea and it was an amazing combo. Though I’m going to guess they’d also go great with hot chocolate.
If you’ve never made biscotti before, I promise, they are easy. The dough takes hardly no time to pull together and then you just have to do two rounds through the oven. First you bake them in logs.
Then you cut the logs into the individual cookies .
And you bake them again!
Now keep in mind, these are going to be dry. They are meant to be dunked in your tea/hot chocolate/coffee. Sure you can eat the biscotti on their own as well, but they will be hard. (Still super tasty, but just don’t say I didn’t warn you.)
- 3 cups flour
- ⅓ cup cocoa, sifted
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup canola oil
- 1 cup sugar
- 2 large eggs
- 2 large egg whites
- 1 tsp peppermint extract
- 2 cups white chocolate chips/Callebaut bits
- ½ cup crushed candy canes/peppermint candies
- Preheat oven to 375F.
- In a medium bowl whisk together flour, sifted cocoa, baking powder, and salt.
- In a large bowl or stand mixer beat together canola oil, sugar, eggs, egg whites and peppermint extract.
- Mix dry ingredients into wet until well combined.
- Shape the dough into two logs, each approximately 10 inches long and 1½ inches wide. Place the two logs on a parchment or silicon mat lined baking sheet, pressing to flatten slightly.
- Bake for 25 minutes on the middle rack of the oven. Remove the baking sheet from the oven and let logs sit until cool enough to handle.
- Once cooled, slice each log on a diagonal. You should get 12-15 biscotti per log.
- Arrange the biscotti on the baking sheet and bake another 16 minutes (8 minutes per side).
- Remove from oven and let cool completely.
- Melt the white chocolate over a double boiler on low heat. Dip half of each biscotti into the chocolate, and then press into crushed candy canes/peppermint candies. Place dipped cookies on a clean lined baking sheet and place in freezer to set.
This is going to be my last post for the year, so thank you so much for reading, and see you in 2016!