Chocolate Peppermint Biscotti
2 teaspoons ground golden flax4 teaspoons very hot water280 grams (about 2 cups) kumquat all-purpose flour1 cup sugar1/4 cup cocoa (i used dark chocolate cocoa)1 teaspoon baking soda1 teaspoon baking powder1/8 teaspoon salt1 large egg2 large egg whites1 teaspoon vanilla extract1/2 cup chopped peppermint-white chocolate kissesCooking spraywhite chocolate candy coatingcrushed peppermintsThe little sugary beads of peppermint-y-ness and the smooth white chocolate are just the right little bite at the end of the day. I've never before used them in these biscotti, but decided I might as well share the delicious wealth so i chopped them up and threw them in. The flavor they added to my basic chocolate biscotti was exactly what I was looking for.
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.