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Chocolate-Peppermint Biscotti

Servings 1 1/2 dozen


  • 2 teaspoons ground golden flax
  • 4 teaspoons very hot water
  • 280 grams about 2 cups kumquat all-purpose flour
  • 1 cup sugar
  • 1/4 cup cocoa i used dark chocolate cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 large egg
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped peppermint-white chocolate kisses
  • Cooking spray
  • white chocolate candy coating
  • crushed peppermints


  • Preheat oven to 350°. Combine the ground flax and hot water in a small bowl; stir until a thick slurry forms. Set aside.
  • Combine flour, sugar, cocoa, baking soda, baking powder, and salt; stir until combined. Combine egg, egg whites and vanilla in a small bowl. Add egg mixture and flax slurry to flour mixture; stir well (mixture will be very crumbly). Add chopped peppermint-white chocolate kisses.
  • Pour mixture out onto a clean surface. Work mixture into a dough and knead until well blended. Shape into a 14- x 4-inch log on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes. Cool on a wire rack for 5 minutes.
  • Remove log to a cutting board and slice into 3/4-inch thick slices with a serrated knife. Return slices to baking sheet; bake 5 minutes. Flip cookies and bake an additional 5 minutes; cool on wire racks.
  • Melt candy morsels in an 11- x 7-inch baking dish. Dip long side of each biscotti cookie in melted chocolate, spreading with a spoon if needed. Sprinkle with crushed peppermints. Allow to dry.