Peppermint Bark-Chocolate Chip Biscotti

I don't do much baking, and when I do it's usually the few favorites I make here and there. Chocolate chip biscotti are one of them. I love these because once you bite through the lightly crisp outside, the inside is actually soft. Often when you buy biscotti they are pretty hard and crispy. You will love how these are like a soft, chewy chocolate chip cookie. I simply melted semi-sweet chocolate chips to spread on each biscotti's end, then sprinkled some crushed candy canes on the chocolate. You can do this for any other holiday with other themed candy to dip onto the ends. Play and have fun!

Ingredients

  • 2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1 1/2 teaspoons baking powder

  • 3/4 cup granulated sugar

  • 1 stick of unsalted butter, softened (room temp)

  • 2 eggs

  • 1 cup chocolate chips

optional for peppermint bark dipped edge:

  • 1 bag semi-sweet chocolate chips

  • 4 to 6 candy canes, finely crushed

Instructions

  1. Preheat the oven to 350.

  2. In a small bowl, add the flour, salt and baking powder. Whisk to combine and set aside.

  3. In a mixing bowl, add butter and sugar. Use an electric mixer to beat them until combined.

  4. Beat in one egg at a time, then add the flour mixture in 2 parts and continue to beat until it's just about blended completely.

  5. Shut off the mixer and then using a spatula, mix just to make sure it is all blended, then stir in the chocolate chips.

  6. Line a baking sheet with parchment paper then add the dough, split in half. Form the dough into two logs, you will need to wet your hands to help spread/shape the log. Bake until light golden, about 30 minutes. Let it cool just the way it is for 30 minutes.

  7. Place the log on the cutting board and using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices.

  8. Place the slices on its side back on the baking sheet, then bake for 15 more minutes.

  9. Remove from oven, serve warm or let cool and store in an air-tight container.

  10. (If you decide to dip in the melted chocolate, let cool COMPLETELY. Add candy canes to a plastic baggie and use a mallet to crush them).

  11. Spread chocolate over one edge of the biscotti then sprinkle the candy cane bits on. Place on parchment paper, once all are dipped, transfer to the refrigerator to let harden.

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DessertDanielle SimoneComment