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December 22, 2010

Holiday Recipe Heaven: Day 3 - Double Chocolate Peppermint Biscotti

Later today, I've got a fast favor presentation idea inspired by H&M's holiday ad campaign, but first let's check out today's recipe. It's the third day of Holiday Recipe Heaven and I must say BHG's Double Chocolate Peppermint Biscotti is simply wonderful, because you can store them for up to three months. So, you can make a double batch now, and freeze some to get you through the winter.

Ingredients - makes 42 biscotti

1/2  cup  butter, softened
2/3  cup  sugar
1/4  cup  unsweetened cocoa powder
2  teaspoons  baking powder
1/2  teaspoon  salt
2    eggs
1  teaspoon  peppermint extract
1-3/4  cups  all-purpose flour
4  ounces  bittersweet chocolate, chopped
8  ounces  vanilla-flavor candy coating, melted
1/4  cup  crushed peppermint candies


Lightly grease two cookie sheets; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and peppermint extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the bittersweet chocolate.

Divide dough into four portions. Wrap each portion in plastic wrap or waxed paper. Chill for 30 to 60 minutes or until dough is easy to handle.

Preheat oven to 375 degrees F. Shape each portion into a 7-inch loaf. Place loaves 4 inches apart on the prepared cookie sheets; flatten slightly until about 2 inches wide.

Bake, one sheet at a time, in the preheated oven for 14 to 16 minutes or until a toothpick inserted near centers comes out clean. Cool on cookie sheets on wire racks for 1 hour.

Preheat oven to 325 degrees F. Using a serrated knife, cut loaves diagonally into 1/2-inch slices. Place slices on cookie sheets. Bake in the preheated oven for 5 minutes. Turn slices over; bake for 5 to 7 minutes more or until crisp and dry. Transfer cookies to wire racks; cool.

Dip one long side of each cookie into melted candy coating. Place cookies on waxed paper. Sprinkle with crushed candies while coating is still wet. Let stand until coating is set. Makes about 42 biscotti.

Place cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.

If you're  joining the Recipe Heaven fun midstream, be sure to check out all of the projects in this holiday recipe series here.

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