Perfect Peppermint Chocolate Holiday Biscotti

Who doesn't love crunchy biscotti alongside a cup of afternoon coffee?  Drizzle that biscotti with dark chocolate and it becomes irresistible.  But for the holidays?  Dip that chocolate drizzle into crushed candy cane and we have pure peppermint perfection.

Inspired by Liv's girlfriend, Piper, who made the peppermint suggestion last year, I'm only sorry I waited an entire year to make these beauties.

But not before finishing our holiday season with these chocolate dipped biscotti sprinkled with festive crushed candy cane.  Twice baked for a perfect bite, biscotti works as an lovely afternoon treat and just as well as in the morning alongside a cup of steaming hot cocoa.  And... I'm thinking I know a certain world traveler who would love a few of these cookies on a plate by the fireplace as a midnight snack. :)

Perfect Peppermint Chocolate Holiday Biscotti
Twice baked cookies bring the perfect crispness to these chocolate dipped then crushed candy cane sprinkled holiday treats!
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2 large eggs
1 egg yolk
1 cup sugar
1/2 cup cocoa powder, sifted
1 cup all-purpose flour
1 cup spelt flour (may use all-purpose)
scant 3/4 tsp salt 
1/2 tsp aluminum-free baking powder
1/2 tsp baking soda
1/2 cup dark chocolate chips (more if desired!)
Melted dark chocolate to drizzle
Crushed Candy Cane
Preheat oven to 350ºF.  Line a baking sheet with parchment paper or a silicone mat and set aside.
In the bowl of a stand mixer, beat together the eggs, egg yolk, and sugar until well mixed.  Add the 1/2 cup of cocoa powder and continue mixing until well incorporated.

In a medium bowl whisk together the flours, salt, baking powder and baking soda.  Add the dry ingredients to the bowl of the stand mixer and then add the chocolate chips.  Mix just until incorporated.

Dough will be dry.  Dump the dough onto the silicone mat and form into a log.  Cut the dough in half lengthwise and flatten each piece to about 1/2- thick and about 10-12 inches long.  Separate on the sheet by at least 3 inches.

Place in the preheated oven and bake for 20-25 minutes (ours took 23 min), or until biscotti is cooked through.

Remove from the oven and allow to cool for 15 minutes.  Do not turn oven off.

When cool, slice the biscotti using a serrated knife into 1/2-inch (or slightly thinner if desired) slices.  Transfer the cookies back to the prepared baking sheet, keeping them standing up (sort of like cutting the "log" into slices, then just spreading them out - but not laying them on their sides).

Return cookies to oven and reduce oven temp to 300ºF.  Allow to bake for another 15 minutes, then remove from the oven and onto a wire rack to cool  Note that the biscotti will crisp even more as they cool.

When cookies are cool, melt the dark chocolate.  Dip an edge or end of the biscotti into the melted chocolate then immediately sprinkle with crushed candy cane. 

Allow to set, and then enjoy!

Store in an airtight container for up to a week.  Though, we've never had ours last that long.