Peppermint biscotti recipe
This peppermint biscotti recipe is perfect for the holidays. Serve with my peppermint hot chocolate for a wintery treat. This recipe makes 2 dozen, plenty to share with friends and family.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
You may also be interested in my maple pecan biscotti and my gingerbread biscotti recipes. For ease of browsing, you can find all of my biscotti recipes in one place.
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Chocolate peppermint biscotti recipe
If you are a fan of peppermint and chocolate, this biscotti recipe is for you. We are fans of this combination in our house. My peppermint hot chocolate cupcakes are a treat that we make every year.
I’ve drizzled the tops of this peppermint biscotti recipe with bittersweet and white chocolate, then sprinkled crushed candy canes on top.
These twice baked cookies combine common pantry ingredients with a seasonal flavor.
- All-purpose flour – The regular flour you have in the pantry. Weighing your flour is the most accurate way to measure.
- Sugar + Brown sugar – This combination gives the biscotti a more complex flavor.
- Butter – Use unsalted butter so you can control the amount of salt in your baked goods.
- Eggs – Provide moisture and structure to the dough. Large eggs are the standard in most recipes.
- Salt – All baked goods need salt. I use Diamond Crystal kosher salt.
- Baking powder – Gives the biscotti a bit of lift.
- Peppermint candy – Crushed up candy canes or round peppermint candies.
- Peppermint extract – Gives the biscotti extra peppermint flavor.
How to make
Make this simple dough by combining dry ingredients, then beating together the butter, sugars and eggs. Add peppermint extract, then add the dry ingredients and the crushed peppermint candy.
Divide the dough in half. My dough weighed 30.25 ounces, so each log of dough weighed just over 15 ounces.
Shape the logs into 3 x 8 inches (8 x 20 cm) and bake. After the biscotti has cooled slightly, slice into 1/2″ pieces and return to the oven for the second bake.
When the biscotti has completely cooled, drizzle with white, dark or a combination of chocolate and sprinkle with additional peppermint candy.
For the chocolate drizzle, I do not recommend using candy wafers or chocolate chips. It tends to get very thick and goopy. Instead, buy a good quality bar of chocolate and melt it. The chocolate from the bar will be much easier to drizzle over the biscotti.
Pro Tip: If you want to make your biscotti extra crunchy, let them dry out in a warm oven with the door barely cracked open.
How to cut biscotti without breaking
The key to slicing biscotti without breaking them is a two-parter. First, you must be gentle. They will still be warm when you are slicing them. Let them cool enough to handle before trying to slice.
Secondly, the knife you use is really important. I use a thin, serrated blade that glides through the dough like butter.
One of the reasons I prefer this particular knife to other serrated knives is the blade. It is thinner than many other knives, which means it easily goes through whatever you’re slicing – in this case, delicate biscotti.
Lastly, because this biscotti recipe has peppermint candies in the dough, you’ll need to be extra careful when slicing. If the knife blade catches a piece of candy, it could tear the biscotti.
Peppermint biscotti recipe Q&A
Yes! Biscotti freezes really well. If freezing, do not decorate. Wrap tightly in plastic wrap and freeze for up to 3 months.
Biscotti are perfect for mailing to friends and family. They are a sturdy cookie that won’t break during shipping, so they are my “go to” for sending as gifts.
Check out my guide on how to ship cookies without breaking for helpful tips!
Absolutely. Wrap the dough tightly in plastic for 3 months.
Variations and substitutions
You can omit the crushed candies from the dough and only use it to decorate the tops. Either leave the biscotti dough as is, or you might consider adding in mini chocolate chips.
More Christmas cookies
Helpful tools and equipment
- Kitchen scale – weighing ingredients is the most accurate way to measure. I highly recommend having a kitchen scale.
- Silicone baking mat
- Stand mixer
- Half sheet baking pans
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Peppermint biscotti recipe
This peppermint biscotti recipe is perfect for Christmas cookie platters and for sharing with friends and family.
- 3 cups all purpose flour // 360 grams
- 2 tsp. baking powder
- 1 tsp. salt (I use Diamond Crystal kosher salt)
- 8 tbsp. unsalted butter, softened
- 1/2 cup brown sugar, lightly packed // 100 grams
- 1/2 cup granulated sugar // 100 grams
- 2 eggs
- 1 1/2 tsp. peppermint extract
- 1/2 cup crushed candy canes // peppermint candies
- Optional - 1/3 cup melted dark chocolate, 1/3 cup melted white chocolate and crushed candy canes for topping.
- Preheat oven to 325°F with convection // 350°F without fan // 180°C // Gas Mark 4.
- Combine flour, baking powder and salt in a medium bowl. Whisk to combine, then set aside.
- In the bowl of a stand mixer, or a large mixing bowl, beat butter, brown sugar and granulated sugar together. Then add eggs, one at a time. Beat until thoroughly combined.
- Scrape down bowl, then add peppermint extract and mix to combine.
- Add dry ingredients and peppermint candy, if using. Mix to combine well, then remove dough from the bowl and divide in half. (If weighing, each ball of dough should weigh just over 15 ounces)
- Form 2 equal loaves of dough roughly 3" wide by 8 inches long and 3/4" thick on a parchment lined baking sheet. *If your dough is too warm, chill for 20 - 30 minutes before baking.
- Bake for 22-25 minutes. Remove from oven and let cool for 15 minutes. Slice logs into 1/2" slices and lay them on their sides.
- Return the biscotti to the oven and bake for an additional 15 - 20 minutes. Cool completely on cooling rack before drizzling with chocolate (see note!).
For chocolate drizzle, I do NOT recommend candy wafers or chocolate chips. It is goopy and hard to work with. I prefer buying a bar of Lindt or Ghirardelli chocolate and melting it.
If biscotti isn't crunchy enough after 2nd bake, turn oven off and prop the door open with the handle of a wooden spoon (or something around a 1/2" thick). Let the biscotti continue to dry out in the warm oven for an additional 20 minutes.
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Amount Per Serving: Calories: 179Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 151mgCarbohydrates: 29gFiber: 1gSugar: 15gProtein: 2g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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