Shorecook’s Chocolate Peppermint Biscotti

Why You’ll Love This Recipe

I enjoy this recipe because the biscotti turn out beautifully tall and crisp, just like the ones I see in coffee shops. The chocolate liqueur and cocoa make them intensely chocolatey, and the peppermint gives them a refreshing holiday twist. I also love that they keep well, which makes them great for make-ahead baking, cookie exchanges, and homemade gifts wrapped in cellophane.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups white sugar
1 cup butter, softened
1 cup unsweetened cocoa powder
4 eggs
⅓ cup chocolate liqueur (such as Godiva®)
2 teaspoons peppermint extract
4 ½ cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
1 ⅔ cups mint chocolate chips (such as Hershey’s®)
2 (14 ounce) packages white candy melts (confectioners’ coating)
6 large peppermint candy canes, crushed

Directions

1. I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large bowl, I beat together the sugar, softened butter, and cocoa powder until the mixture is creamy and smooth.

3. I add the eggs one at a time, beating well after each addition. Then I mix in the chocolate liqueur and peppermint extract.

4. In a separate bowl, I combine the flour, baking powder, and salt. I gradually mix these dry ingredients into the sugar-egg mixture until everything is incorporated. I fold in the mint chocolate chips.

5. I divide the dough into four equal portions and shape each into a log. I place the logs onto the prepared baking sheets.

6. I dip a spatula in water and use it to smooth the tops and sides of the logs.

7. I bake the logs for 30–35 minutes, or until they are firm to the touch. I let them cool completely on wire racks.

8. I reduce the oven temperature to 300°F (150°C).

9. Once the logs are cool, I slice them into ¾-inch biscotti pieces and arrange them cut-side down on the baking sheets.

10. I bake the biscotti for about 10 minutes per side, until they are fully dry and crisp. I let them cool completely on racks.

11. I melt the white candy coating in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.

12. I dip each cooled biscotti into the melted coating and sprinkle the tops with crushed candy canes. I let them set before serving or storing.

Servings and Timing

This recipe makes 32 biscotti.
Prep time: 1 hour
Cook time: 50 minutes
Additional time: 1 hour
Total time: 2 hours 50 minutes

Variations

• I use dark chocolate chips instead of mint chips for a richer chocolate taste.

• I add a pinch of espresso powder to deepen the cocoa flavor.

• I drizzle the candy coating instead of dipping for a lighter finish.

• I mix crushed candy canes directly into the dough for extra peppermint crunch.

• I substitute almond extract for a chocolate-almond version when I want a non-mint variation.

Storage/Reheating

I store the biscotti in an airtight container at room temperature for up to two weeks. They stay crisp and flavorful the whole time. If I want to refresh their crunch, I warm them in a 300°F oven for 5 minutes. They also freeze well for up to 3 months when wrapped tightly.

FAQs

Why did my biscotti crumble when slicing?

I let the logs cool completely before slicing; warm biscotti are more likely to break.

Can I make the biscotti smaller or larger?

Yes, I shape the logs to the size I prefer and adjust the baking time slightly as needed.

Can I skip the chocolate liqueur?

Yes, I replace it with milk or strong coffee.

How do I prevent the biscotti from spreading too much?

I make sure the dough is firm and the logs are shaped tightly before baking.

Can I use chocolate coating instead of white candy melts?

Yes, any melting chocolate works—white, milk, or dark.

Why are my biscotti too soft?

I bake them longer during the second bake until they dry fully.

Can I make these ahead for gifting?

Yes, they store well and are perfect for make-ahead holiday treats.

Can I pipe the white candy coating instead of dipping?

Yes, I drizzle it over the tops for a lighter finish.

Do I need to use mint chocolate chips?

No, I swap them for regular chocolate chips if I want less mint.

How do I crush the candy canes easily?

I place them in a plastic bag and gently hit them with a rolling pin or meat tenderizer.

Conclusion

I love how these chocolate peppermint biscotti combine rich cocoa, cool peppermint, and a festive candy coating for a holiday treat that feels both indulgent and elegant. They’re perfect for dunking, gifting, or storing for later, and always bring a bit of seasonal charm to my kitchen.