White Chocolate Peppermint Mocha Biscotti
For most of my life, I wasn’t a coffee drinker. It just tasted bitter and nasty….even when I loaded it up with milk and sugar. I would pretend to like it and dump 3/4’s of my cup down the drain. Without fail.
Then I discovered biscotti and the wonderful things that coffee does to it when you dip it. I could then, easily, drink like half a cup of coffee. And I kinda enjoyed it. Sorta…not.
Then I became a coffee drinker because I needed the caffeine high after I had Landon and started back to work. Plus, it was nice to hang out with a friend in the afternoon to take a break and chat over a cup of coffee. (I miss my coffee friends…you know who you are.)
Now, I’m an addict. And, to be perfectly honest, forgot about the gloriousness of biscotti….and dipping.
I bought some recently at a farmer’s market and it took me back. The whole act of sitting and enjoying my almost black cup of coffee (yes, times have changed) and dipping a cookie in it until it’s almost so soggy it falls to the bottom of the mug. It’s even better when it’s snowing in the morning and the fire is roaring in the background (hissing…we have a gas fireplace.)
I had to make some….and what better flavor than something that sounds similar to a certain hot beverage from a certain coffee shop that’s so popular this time of year. Plus, I had a ton of candy canes in the pantry.
These are super easy and your house will smell amazing. Even if you’re not a biscotti eater you can make these and people will think they just walked into Betty Crocker’s house!
You can totally skip the drizzled chocolate and crushed candy canes if you want….the biscotti tastes amazing all on its own. It just wouldn’t be as festive or be called White Chocolate Peppermint Mocha….it would just be called Coffee Biscotti. And that’s kind of confusing to me.
PS…These would make an excellent hostess gift with a cute mug and a great bag of coffee!!!
Get the Recipe: White Chocolate Peppermint Mocha Biscotti
- Makes approximately 2 1/2 dozen cookies
- 2 cups all-purpose flour, I used King Arthur
- 2 tablespoons instant coffee granules
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 4 candy canes, crushed fine
- 1 cup melted white chocolate, I used Ghiradelli Melts and followed the manufacture's directions for microwave melting
- Preheat oven to 350 degrees
- In the bowl of an electric mixer, stir the flour, instant coffee, cinnamon, nutmeg, baking soda, baking powder, sugar and salt until combined.
- In a small bowl, whisk together the eggs and vanilla. Add the egg mixture to the dry ingredients and beat until a dough has formed.
- Turn the dough out onto a lightly floured surface and form into a ball. Divide the ball in half and form each half into a log measuring approximately 12 inches long and 2 inches wide. Place the logs on a baking sheet lined with parchment and lightly floured about 3 inches apart.
- Bake the dough on the middle rack for 40 minutes or until they are firm all over. Remove the logs from the oven and let cool for a few minutes.
- On a cutting board, slice the logs on a diagonal about 1/2 inch thick. Place the slices back on the baking sheet and bake them for 10 minutes on each side or until golden.
- Cool the biscotti to room temperature and then, using a pastry bag or ziplock bag with the tip cut off, drizzle the melted chocolate all over the biscotti. Immediately sprinkle with the crushed peppermint.
- Allow to cool so the chocolate hardens and the candy adheres. Store in an airtight container.