Nutty Peppermint Chocolate Biscotti

If you'd prefer just almonds, our OG perfect biscotti recipe is the one to turn to, but if you're a believer in "more is more," this chocolate biscotti combines chocolate and peppermint with a medley of your favorite toasty nuts into a special treat that you can have all year round. Crunchy almonds, fatty walnuts, and colorful pistachios are all great candidates. You can also use hazelnuts, peanuts, or even sunflower seeds if you have a nut allergy—but whatever you choose, just make sure they're all toasted beforehand for maximum flavor!

What really sets this version apart from most other biscotti recipes is the use of whole wheat flour. Not only does it add a little nutritional bump, it also contributes a slight nutty-sweetness that pairs really well with the dark cocoa powder. If you'd like to substitute all-purpose flour in its stead, add roughly ¼ cup more flour to ensure a similar texture. 

Dutch process cocoa is the preferred cocoa powder here. Unlike "natural" cocoa, it has a deeper chocolate flavor without as much acidity and bitterness, and also results in a darker chocolate-colored biscotti. Because Dutched cocoa has a neutral pH and won't react with baking soda, we use brown sugar and honey as acidic agents to give the biscotti lift as well as flavor and a gentle-to-the-bite softness.

The peppermint extract here is optional. If you'd rather use almond extract, vanilla extract, or flavor your biscotti with citrus zest or ground lavender instead, please do! To put a finishing touch on your biscotti, a coating of sliced almonds or granulated sugar is recommended for both visual appeal as well as an upgrade in flavor and texture.

If you've made this recipe, be sure to drop us a comment down below and let us know your thoughts on it!