Peppermint Biscotti
Ingredients 2 cups flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp peppermint extract
3/4 cup semi-sweet chocolate chips
1/2 lb white chocolate
1/2 cup crushed canes
Directions:
Preheat oven to 325°F.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Use an electric mixer to beat the butter until smooth, then add sugar and continue to beat until fully incorporated. Add eggs, one at a time, while blending. Add vanilla and peppermint extract. While slowly blending, pour in the bowl of dry ingredients, then chocolate chips. Blend just until combined.
Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a very lightly floured surface, roll the dough into two logs, approximately 10-12 inches in length. Transfer logs to the baking sheet, leaving space between the two. Gently flatten the logs until the dough is about one inch tall. You should now have two rounded rectangles. They do not have to be perfect but try to make sure the ends of the logs are almost as thick as the middle.
Bake logs for 30 minutes until the dough feels firm to the touch. Remove from oven and allow to cool on the baking sheet for about 15 minutes.
Gently transfer the baked logs to a cutting board and use a sharp, serrated knife to cut the logs into thick slices (about three-quarter inches thick). Lay the cookies, cut side down, onto baking sheets (you’ll need two this time), and return to the oven. Bake one sheet at a time for 8-10 minutes, then carefully flip over each cookie, and bake an additional 8-10 minutes. Repeat with the second sheet.
While the cookies cool, chop white chocolate into small pieces, then melt in a double boiler or a microwave at 50 power (in 30-second intervals). Dip or paint the straight edge of the biscotti into the white chocolate, then sprinkle crushed candy cane pieces on top. Move to a baking sheet or cooling rack and allow the white chocolate to fully set.
Can be stored at room temperature for 7-10 days.
HOLIDAY FLAVOURS
For Glenda Truit, from Gander, NL, Christmas goodies are about sweetness, spice, nuts, and fruits.
“These bars check all those boxes, and they’re so easy to make,” she says. “I’ve taken my favourite basic oat and jam bar recipe and focused on common holiday season flavours.”
She recommends lining the pan with parchment paper because it will make it easy to lift out the whole block of cookies at the end so they can be conveniently sliced, eliminating extra cleanup.