Day 6: Chocolate Peppermint Biscotti
The 12 Days of Vegan Christmas Cookies
How could you not love these? They have candy canes baked right in. What could be more Christmas-y than that? Now I know not everyone is a fan of the chocolate-mint combo. Seems to be somewhat of a hit or miss with folks, but I positively love it. I love how the refreshing peppermint feels so light after a big holiday meal, and its coolness contrasts wonderfully against the richness of the chocolate.
Chocolate Peppermint Biscotti
Prep time
Cook time
Total time
The coolness of peppermint contrasts the richness of the chocolate perfectly. And the added crunch of the crushed candy canes makes you feel like a kid again, and who doesn't want that? Get the Hot Chocolate ready... extra marshmallows please!
Author: David James Di Pardo
Recipe type: Dessert, Cookie, Holiday
Cuisine: Vegan
Serves: About 2 dozen cookies
Ingredients
Biscotti:
- ¼ cup unsweetened almond milk, or other non-dairy milk
- 2 tablespoons ground flax seeds
- ½ cup canola oil, or melted coconut oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup crushed candy canes
- ⅓ cup semi-sweet mini chocolate chips
Glaze:
- 2 cups confectioners’ sugar
- 2 tablespoons unsweetened almond milk, or other non-dairy milk
- ¼ teaspoon peppermint extract
- ¼ cup crushed candy canes
Instructions
To make the Biscotti:
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In the bowl of an electric mixer beat together the flax seeds and non-dairy milk.
- Add the sugar, oil, peppermint, and vanilla. Beat until smooth.
- In a medium bowl whisk together the dry ingredients with the exception of the crushed candy canes and chocolate chips.
- With the mixer on low speed slowly add the flour mixture and beat until completely incorporated. Scrapping down the sides of the bowl as required and taking care not to over mix.
- Gently fold in the the crushed candy canes and chocolate chips, or pulse the mixer a few times to incorporate.
- Turn the dough out onto the prepared baking sheet and shape into a log. Patting it down to 1-inch in thickness and 4 to 5-inches in width.
- Allow to cool in the pan for 15 minutes before transferring to a cooling rack.
- Reduce oven temperature to 325°F.
- Once cool enough to handle safely, transfer to a cutting board and slice into ½-inch cookies (or thicker depending on your tastes) with a large serrated knife.
- Arrange the cookies cut side up on the baking sheet and return to the oven for an additional 20-25 minutes until crisp.
- Cool completely before frosting.
To make the Glaze:
- In a small bowl whisk together the confectioners’ sugar, almond milk, and peppermint extract until smooth. If the mixture is too thick add additional almond milk, one teaspoon at a time.
- Spread the glaze over the tops of the biscotti and sprinkle with crushed candy canes while it's still went.
- Place on a cooling rack set over a piece of wax paper until the glaze is completely set.
- Store in an airtight container.
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