Peppermint Chocolate Biscotti

It's beginning to feel like Christmas!  It has snowed a little bit for the past couple days.  Of course, the sun comes out and melts the snow after a couple hours, but it sure is pretty to wake up in the morning to a snow blanketed world. 

Another thing that makes it really feel like Christmas is Christmas Cookie Exchanges!  I'm going to a live one tomorrow night and I recently participated in The Great Food Bloggers Cookie Swap.  This was my second year participating and it's so fun to give and receive cookies.

I spent a lot of time searching for the perfect cookie recipe to send to my cookie recipients.  I knew that the cookies needed to hold up well in the mail, as well as taste just as good as the day I baked them as when they were received.  And, I knew that I wanted my cookies to be Christmas-y.

I finally settle on a biscotti recipe.  I coated the biscotti with a thin layer of milk chocolate and then sprinkled crushed peppermint candy canes over the chocolate.  These cookies are delicious by themselves or paired with a cup of hot chocolate or coffee.
Peppermint Chocolate Biscotti

Makes 20-24 cookies

Ingredients:

1/4 cup butter, softened

1/4 cup shortening

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/4 teaspoon baking soda

1 egg

1 teaspoon vanilla

1-1/4 cups flour

8 ounces milk chocolate, chopped

6 peppermint candy canes, crushed

1.  In the bowl of your stand mixer, cream together the butter and shortening.

2.  Add the brown sugar, granulated sugar and baking soda.  Beat until combined.

3.  Beat in the egg and vanilla until combined.

4.  Slowly blend in flour until combined.

5.  Form dough into a long log, about 20 inches long and 4 inches wide.  Place on a parchment lined cookie sheet.  (I found it to be easier to shape the dough while it was on the cookie sheet.)

6.  Bake at 350 for 25-30 minutes, until the crust is golden brown.  The cookie will spread slightly.

7.  Remove the pan from the oven and cool for 1 hour.

8.  Using a pizza cutter or sharp knife, cut the baked biscotti into 1/2" wide slices.  (I used the width of my finger as a rough guide.)

9.  Place biscotti, sliced side down, back on the parchment lined cookie sheet.

10.  Bake at 325 for 10 minutes, then remove from the oven and flip each biscotti piece to the opposite cut side.

11.  Return to the oven for 10 more minutes, until the cookies are crisp.

12.  Allow the cookies to cool completely.

13.  Melt the chocolate in a shallow microwave safe bowl.

14.  Dip the bottoms of each biscotti piece into the melted chocolate.  Set on a wire rack, chocolate side up, to harden.

15.  Sprinkle crushed peppermint candy canes over the chocolate while it is still soft.

Allow the chocolate to completely harden before storing in an airtight container.

Adapted from: Meal Planning Magic

I sent these Peppermint Chocolate Biscotti to Diane who sent me cookies last year!, Bonnibelle, and Aubrey. 

I received cookies from Brynn, Bailey, and Allison.  They were delicious!  Check out their sites for the recipes.

If you would like to participate next year, visit this link to receive notifications!