Let the baking begin!
Cookie baking is a long tradition in our home. While I always made some cookies, it was Victor who elevated it to a mass-production art-form. I had a couple of family favorites – he had dozens. The cookie baking just kept growing and growing and growing until a couple of years ago, we decided it was time to scale back and concentrate on just a few favorites. We’re back to having a lot of fun with it.
So… even though we’re cutting back – or, at least, we’re pretending we’re cutting back – we always seem to find the time to make something new. My new one this year is a chocolate peppermint biscotti.
I usually leave the biscotti to Victor because he makes them so good I don’t bother, but I had an idea for a chocolate peppermint version and decided to give it a go.
I’m glad I did. It worked well. Really well.
I used a chopped chocolate peppermint bark for the peppermint candy. Ghirardelli has a peppermint bark square that should be fairly readily available in most places, but it’s also really easy to make – and just use the scrap pieces for the biscotti.
I also used a chopped up 72% chocolate to cut the peppermint – and added Jim Beam and no vanilla!
I think I may dip them in white chocolate – maybe half white, half dark. I dunno. I’ll play and see what I like best.
Chocolate Peppermint Biscotti
- 2 1/4 cups flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1 cube (stick) butter
- 2/3 cup sugar
- 3 eggs
- 3 tbsp bourbon
- 1 cup chopped peppermint bark
- 1 cup chopped dark chocolate
Preheat oven to 350°.
Sift together dry ingredients. Cream sugar and butter, add eggs one at a time. Add bourbon.
Mix in flour. Mix in peppermint bark and chocolate.
Divide dough in half. With floured hands, shape into logs. Place on parchment-lined cookie sheets and bake for 20 to 25 minutes.
Cool completely. Slice into 1/4 to 1/2″ slices and toast on both sides in 350° oven for another 20 or so minutes.