Adapted from Food Network's Espresso Biscotti, this White Chocolate Peppermint Mocha Biscotti is hands down the best thing about winter!
Course: Breakfast, brunch
Makes approximately 2 1/2 dozen cookies
2cupsall-purpose flourI used King Arthur
2tablespoonsinstant coffee granules
3large eggsroom temperature
4candy canescrushed fine
1cupmelted white chocolateI 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.