Biscotti al cioccolato e menta senza glutine

Ingredienti

• 1 1/3 cups gluten-free 1:1 baking flour
• 1/4 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter (room temperature)
• 1/4 cup coconut oil (preferably in softened solid form)
• 3/4 cup lightly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 cup chopped Andes Mints ((or Ghirardelli Peppermint Chunks))
• 1/2 cup chocolate chips
• crushed peppermint candy or candy canes for topping ((optional but delicious))

Preparazione

1. 1

   In a medium bowl, whisk together the dry ingredients. Set aside.

2. 2

   In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), add the butter, coconut oil, brown sugar, and granulated sugar. Cream together until well-mixed, 2-3 minutes.

3. 3

   Add the eggs, vanilla extract, and peppermint extract. Beat to fully combine. With the mixer running on low, slowly add the dry ingredients in 3 additions, beating well after each addition.

4. 4

   Stir in the Andes mints and chocolate chips. Cover and refrigerate the dough for at least 1 hour and preferably overnight.

5. 5

   When you're ready to bake the cookies, preheat the oven to 350F. Line two large, rimmed baking sheets with parchment paper or silpat liners. Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop). If using the crushed peppermint candy, gently roll the tops into the additional crushed mints, pressing lightly into the plate or bowl of crushed mints so they stick to the top of the cookie dough ball

6. 6

   Place the dough balls a couple inches apart on the prepared baking sheets. Bake for 11-13 minutes, until the edges are set and the center is mostly set. Cool the cookies for 3-4 minutes on the pan, then transfer to a wire rack to cool completely. Enjoy!