by Melissa Meyers
Biscotti: a small crisp rectangular twice-baked cookie
I fell in love with making biscotti when I was looking for a long lasting cookie. What is better than a cookie that can last up to a month in an air tight container. Later I discovered that they make the perfect edible Christmas gift. My search started for all the seasonal flavors. So now I have recipes for eggnog, double chocolate, cranberry orange, gingerbread, and peppermint mocha biscotti for the holidays. Since they are such a long lasting cookie, you can make them a couple of weeks ahead. The great thing about them is that they look like you have fussed over them, but they are super easy.
Today I will share with you how to make Peppermint Mocha Biscotti.
Preheat Oven-325 degrees F
Ingredients:
- 1 1/4 cup all purpose flour
- 1/2 cup + 2 Tablespoons cocoa
- 1 tsp. baking soda
- pinch of salt
- 2 teaspoons espresso powder
- 1 cup granulated sugar
- 1 cup mini semisweet chocolate chips
- 2 eggs
- 1/4 cup butter room temperature
- 1 teaspoon peppermint extract
- For the topping: 2 candy canes crushed or 1/4 cup precrushed candy canes. 4 oz. white melting chocolate
Instructions: Lightly grease a baking sheet. Mix flour, cocoa, baking soda, salt, espresso powder, sugar together in a bowl.
In another bowl mix butter, eggs, and peppermint extract together with an electric mixer. Gradually beat the eggs into the dry ingredients until combined. Stir in chocolate mini-chips.
Forming the Biscotti:
Divide the dough into two and form two log shapes side by side on a greased baking sheet. Press down until they are about 2-3 inches wide and 10 inches in length. Bake for 30 minutes until they have cracked slightly on the top. Pull out of oven and cool for 15 minutes. Decrease oven temperature to 300 degrees F. Slice into 1 inch pieces. Place sliced side down onto cookie sheets and bake for 25 minutes. Cool completely.
Melt the white chocolate according to the directions. I use the microwave. Spread white chocolate onto the bottom. Sprinkle the crushed candy cane and cool.
Oma’s Zucchini Bread
Ingredients:
3 eggs
1 c. oil
2 c. sugar
3 t. vanilla
2.5 cups flour
1 t. salt
1/4 t. baking powder
1 t. baking soda
½ cup flour
1/2 c. chopped nuts, optional
2 c. grated, peeled zucchini
Instructions: Beat eggs, oil, sugar, and vanilla. Mix dry ingredients together and beat into the egg mixture. Fold in zucchini and nuts. Put into 2 greased & floured loaf pans. Bake at 325 degrees for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool for 20 minutes then remove from pan to cool the rest of the way.
Jill Pearson is co-editor of The Stir, wife to Dave, and mom to three young adults who have flown the nest but are easily lured back with an offer of dinner. She owns and operates Riverwood Studio, an art education business, and finds creative ways to serve at Calvary.