Peppermint Bark Biscotti is the perfect holiday treat. Minty, chocolaty flavors combine to make the ultimate cookie for dunking in coffee.
These festive cookies have the delicious chocolate and mint flavor you’d get from peppermint bark. For more biscotti to dunk in your holiday coffee, try my Pistachio Cranberry and Gingerbread Dipped flavors too!
Sabrina’s Peppermint Bark Biscotti Recipe
Biscotti is the perfect companion for coffee or a cup of hot chocolate. Adding in the candy candy cane and chocolate flavors of peppermint bark turns a classic Italian cookie into the best winter treat. I honestly can’t think of anything more cozy. Bring out this recipe at holiday parties, or turn them into homemade gifts. If you’re using them for a gift, be sure to package the biscotti carefully with parchment paper between layers, and add tissue paper to fill out the rest of the cookie tin.
Ingredients
- 1/2 cup unsalted butter , softened
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 cup peppermint candies , lightly crushed
- 10 ounces dark chocolate chunks
- 2 cups white chocolate melting disks
- extra peppermint candies , finely crushed
Instructions
- Preheat oven to 375 degrees and line two baking sheets with parchment paper
- In a large mixing bowl whisk together butter, sugar, eggs and vanilla extract.
- Add in the flour, cocoa powder and baking powder whisking until just combined.
- Stir in the peppermint candies and dark chocolate chunks.
- Cover and refrigerate the dough for 20 minutes.
- Divide the dough into two pieces and roll into logs almost as long as the baking sheets.
- Place the dough on the baking sheets and roll to about ½ inch thick, about 4 inches across.
- Bake for 20-22 minutes or until golden brown.
- Using a pizza cutter, roll the slicer across the log in 1/2″ slices.
- Turn the cookies to showing the cut side up and bake it an additional 8-10 minutes until the tops are slightly golden brown.
To Finish:
- When cookies have cooled melt the white chocolate chips in a medium microwave safe bowl.
- Cook in 30 second increments, stirring in between each cooking until smooth.
- Dip the cookies, cut side down about ¼ inch deep and let chocolate drip off, scraping some of the chocolate off the bottom against the bowl if necessary (if the chocolate is too thick, this is an easy way to thin out the layer).
- Optional: I dipped the biscotti candy coating side down into finely crushed candy pieces for a festive look and extra peppermint flavor. You could also use sprinkles.
- Place dipped side down on the parchment paper.
- Let dry for 20 minutes before storing.
Notes
Nutrition
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