Shorecook's Chocolate Peppermint Biscotti

Ingredients

• 2 cups white sugar
• 1 cup butter , softened
• 1 cup unsweetened cocoa powder
• 4 eggs
• 0.33 cups chocolate liqueur , such as Godiva®
• 2 teaspoons peppermint extract
• 4.5 cups all-purpose flour
• 4 teaspoons baking powder
• 0.75 teaspoons salt
• 1.67 cups mint chocolate chips , such as Hershey's®
• 2 , 14 ounce
• 6 large peppermint candy canes , crushed

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

2. 2

   Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.

3. 3

   Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.

4. 4

   Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.

5. 5

   Dip a spatula in water and use it to smooth surface of the logs.

6. 6

   Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.

7. 7

   Reduce oven temperature to 300 degrees F (150 degrees C).

8. 8

   Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.

9. 9

   Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.

10. 10

    Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.

11. 11

    Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.