Double Chocolate Biscotti with Peppermint

Hi Bakers, 

This Double Chocolate Biscotti with Peppermint is the perfect gluten-free holiday treat to eat and giveaway. Twice baked for extra crunch and packed with deep chocolate flavor, it’s the most chocolatey and crisp biscotti you could ever want. The peppermint white chocolate topping speckled with crushed candy canes is the perfect complement to the cookie base and will keep you reaching for one more bite. Enjoy this lovely and delicious cookie. ~Carolyn

Gluten-Free Double Chocolate Biscotti with Peppermint 

Recipe modified from New York Time’s recipe for Chocolate Biscotti

Makes 35 large biscotti

Dry Ingredients

1 3/4 cups Cup4Cup Multipurpose Flour

1/4 cup Almond Flour

3/4 cup + 2 tablespoons cocoa powder

1 1/2 teaspoons sweet rice flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon protein powder isolate (unflavored protein powder)

Wet Ingredients

4 tablespoons butter, softened

1 cup granulated sugar

1 cup light brown sugar

3 large eggs

2 teaspoons vanilla extract

1 teaspoon espresso powder (dissolve in vanilla extract)

1 cup mini semi-sweet chocolate chips

Topping

~ 1/2 a large bag of peppermint white chocolate kisses

6 large candy canes, crushed into shards, pieces and crumbs

Preheat the oven to 350F. Line a large baking tray with parchment paper.

In a medium-sized bowl, whisk together the dry ingredients and set aside.

In a large bowl, combine the butter and sugar until well-mixed. Beat in the eggs, extract, and espresso. Stir in the dry ingredients until almost combined. Scrape the bowl with a rubber spatula. Stir in the chocolate chips. Divide the dough in half. Using damp hands, shape into two wide loaves 1” high. Bake for about 30 minutes or until the loaves are firm in the center. Cool for about 10 minutes. Preheat the oven to 325F. Gently cut the loaves into 1/2” slices with a serrated knife and place cut side down on the baking sheet. Bake for about 15 minutes or until the slices are firm. As the biscotti cools, it will become more crisp. Let cool completely. Melt the peppermint kisses** and spread over the cut edge of the biscotti and sprinkle candy cane pieces on top. Once the chocolate is set, store it in an airtight container for up to a week.  

**If you want to cover the biscotti with white chocolate instead of peppermint kisses, you may want to add 1/2 teaspoon of mint extract to the biscotti dough.

--- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message