Packed with crushed candy canes and mini chocolate chips, these crispy chocolate peppermint biscotti are the perfect festive treat to accompany your holiday coffee and tea!
I’ve been eating these chocolate peppermint biscotti for breakfast all week! They’re addictively crunchy and super dunkable, which makes them the perfect accompaniment to my morning coffee. Plus, they’re made with my favorite holiday flavor combo: chocolate and peppermint from crushed candy canes. A great way to start off your day feeling festive!
chocolate + peppermint
Let’s start with our mix-ins for these deliciously crunchy treats!
For the chocolate I used mini chocolate chips. Regular-sized chocolate chips or even chocolate cut up into small pieces would work just as well. And while I used milk chocolate for this version, dark chocolate chunks are also great in these biscotti!
In this recipe I used crushed up mini candy canes for the peppermint flavor, but any other crushed up peppermint candy would be just fine. To get the right consistency, I like to place the candies in a plastic ziplock bag and then use the smooth side of a mallet to crush them. The candy doesn’t have to be finely crushed — I actually even prefer to have quite a few larger pieces in there. They melt into the dough creating little pools of peppermint goodness!
And while I considered adding a dash of peppermint extract, in the end I decided to leave it out completely. It’s easy to overdo it with peppermint extract and these biscotti have a great peppermint taste without any additional flavoring. That being said, if you do want a more concentrated flavor, I would go with just ¼ teaspoon of peppermint extract.
making biscotti dough
To make this biscotti dough you’ll need just flour, sugar, eggs, butter, vanilla extract, baking powder and salt. While traditional biscotti recipes tend to call for only eggs as a binding ingredient, I also add a bit of butter. This creates biscotti with a slightly softer texture — they’re still wonderfully crispy and crunchy, just not hard.
After mixing up the dough and folding in your chocolate and peppermint, you can begin forming the biscotti into logs. While I’ve provided the dimensions I used, they really aren’t super important. You could make one large log or form the biscotti into two smaller logs for more cookies (albeit smaller servings).
Because the dough can be a bit sticky, I find it easiest to drop the dough onto a baking sheet by the spoonful in a rough log form. Then I use well-floured hands to shape it up a bit.
baking chocolate peppermint biscotti
While biscotti in Italian refers to any type of cookie, in the States we tend to reserve the word specifically for these twice-baked treats! The dough is first baked in log form, then sliced and baked again to give the cookies their characteristic crispiness.
Start by baking your biscotti logs at 350 F (180 C) for about 25 minutes or until just starting to turn brown. Then remove them from the oven and let them cool for about 10 minutes. Transfer the biscotti to a cutting board and cut them into slices at an angle. Return them to the baking sheet (cut-side up) and bake for an additional 10 minutes. Flip and bake for another seven minutes or even a few minutes longer if you want them extra crispy!
For more holiday baking inspiration, make sure to check out these recipes!
- chocolate dipped honeycomb
- gingerbread cupcakes + cinnamon cream cheese frosting
- chocolate dulce de leche cookies
- zimtsterne | german cinnamon star cookies
- pryaniki | russian honey spice cookies
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