Chocolate Peppermint Biscotti


We’ve been baking Christmas cookies forever.

At one point we were literally making thousands of them and buying flour and sugar in multiple 25-pound bags.

We probably still make more than the average family, but we have cut waaaaaaay back.  Time, money, and old age are all catching up.

But what we lose in quantity, we definitely gain in quality.  The cookies are better than ever.

We have the family favorites that we definitely have to make every year and we’ve had a niece and nephew come down and assist for the past few years.  But while we always make the traditional cookies, we usually make a couple of different cookies each year, just because.  Last year we went on a bit of a German binge and made Springerle cookies and Pfeffernüsse cookies – both excellent.  This year, we’re back in Italy with Chocolate Biscotti.

Victor reworked his Uncle Rudy’s biscotti recipe for these.  Actually, we have reworked that recipe a dozen times for a dozen different variations.  The original is for a traditional anise cookie – that is still the family favorite – but the macadamia nut orange, the almond, and now chocolate are always big hits.

This variation is outstanding!  And easy to make.

Chocolate Walnut Biscotti

  • 2 3/4 cups flour
  • 1/3 cup cocoa powder
  • 2 tsp baking powder
  • 1 cube butter (4 oz)
  • 2/3 cup sugar
  • 3 eggs
  • 1 cup chopped walnuts
  • 1 cup chopped chocolate or chocolate chips
  • 1 tsp vanilla

Sift together dry ingredients.  Cream sugar and butter, add eggs one at a time. Add vanilla.  Stir in flour and cocoa.  Stir in nuts and chocolate.

Divide dough in half.  Shape into logs.  Place on greased cookie sheets and bake at 350° for 18-20 minutes.

Cool completely.  Slice into 1/4 to 1/2″ slices and toast on both sides in 350° oven.

These really did come out awesome!  And they’re simple to do.

There are more cookies on the horizon and a special Danish pastry I want to make for Christmas morning.  I’m going to be experimenting with it this weekend…

50 years ago – and yes, that is a long time ago – I worked in a neighborhood donut shop/bakery/coffee shop and we made a Danish pastry called a Butterhorn.  I have not seen this particular Danish for years and even doing a Google search hasn’t resulted in the Danish I remember.  I have a Danish Pastry recipe from Fantasia Bakery in San Francisco that I have made before and a butter streusel recipe so Saturday after work I shall be making pastry.  It’s an hours-long process of rolling, folding, and chilling.

But they’re gonna be good!  I just know it!