Maybe the chilly weather has put you in the mood for baking. Or perhaps you’ve begun thinking about holiday gifts for neighbors and co-workers. This recipe for double-chocolate peppermint biscotti–created by the chair of NOCCA’s Culinary Arts department, Chef Dana D’Anzi Tuohy–is perfect either way. These biscotti are full of holiday flavor and easy to make. Give some as gifts, but save a few for snacking, too.
Double Chocolate Peppermint Biscotti
3 to 3 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
3/4 teaspoon peppermint extract
1/2 cup mini chocolate chips
- Combine cocoa, 3 cups of flour, salt, baking powder and baking soda. Set aside.
- Blend the oil with both sugars until well mixed. Mix in the eggs and extracts.
- Add dry ingredients to egg mixture and mix just until combined. Add chocolate chips. If the dough seems too runny, add the remaining 1/2 cup of flour. (If the dough is fine, return the flour to your flour bin.)
- Divide dough into two logs on a large baking sheet lined with parchment paper.
- Bake in 300F oven for 20-25 minutes. Remove from oven and reduce oven temperature to 275F.
- When cool enough to handle, slice the par-baked logs on a slight angle into 1/2 inch slices. Bake slices until dry, about 10-15 minutes.