Chocolate Peppermint Biscotti Recipe

If you’re craving a festive treat that’s both crunchy and bursting with flavor, you’re in luck! This Chocolate Peppermint Biscotti Recipe is one of my all-time favorites around the holidays — and honestly, I find myself making it year-round. It’s perfectly crisp, delightfully chocolatey, and just the right touch of peppermint to make every bite feel special. Stick around because I’m about to walk you through the whole process, including tips I’ve picked up that will make your biscotti turn out absolutely perfect every single time.

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Ingredients You’ll Need

This recipe uses ingredients that complement the chocolate and peppermint perfectly, creating layers of flavor with just a handful of pantry staples. Plus, I have a few tips to help you pick the best things for the job.

• Granulated sugar: Provides the right sweetness and helps with that crisp biscotti texture.
• Hot water: Helps dissolve the sugar and coffee, giving a smooth batter.
• Eggs: The binding agents, giving structure and richness.
• Peppermint extract: Gives biscotti their signature festive flavor; a little goes a long way.
• Instant coffee or espresso powder: Enhances the chocolate depth without adding a coffee flavor.
• All-purpose flour: The base of our biscotti; make sure it’s fresh for best results.
• Unsweetened cocoa powder: Use good quality cocoa—it really makes a difference in the richness.
• Baking soda: Helps with rise and lightness amidst the crunchy texture.
• Kosher salt: A pinch to balance and highlight the flavors.
• White chocolate morsels: For that creamy, sweet coating that contrasts the intense cocoa.
• Crushed peppermint candy canes: Adds a wonderful crunch and festive touch atop the white chocolate.

Variations

I love how versatile this Chocolate Peppermint Biscotti Recipe is. Whether you want to switch it up for dietary reasons, flavor preferences, or just because you’re feeling creative, it’s so easy to make it yours.

• Vanilla Swap: I’ve made this with vanilla extract instead of peppermint, skipping the candy cane topping for a classic chocolate biscotti that’s equally delicious.
• Gluten-Free: Try a gluten-free all-purpose flour blend; it works well and keeps the texture just right.
• Dark Chocolate: Subbing white chocolate morsels with dark chocolate and topping with finely chopped nuts creates a richer, less sweet finish.
• Spicy Twist: Add a pinch of cayenne into the dough for a surprising kick—I know it sounds wild, but trust me on this one!

How to Make Chocolate Peppermint Biscotti Recipe

Step 1: Whip Up the Flavorful Batter

Start by beating together the granulated sugar, hot water, eggs, instant coffee, and peppermint extract in your mixer until the mixture is smooth and creamy. This step is where the magic starts—the coffee powder really deepens the chocolate notes without making the biscotti taste like coffee, which was a happy discovery for me. Once you have a silky base, slowly sift in the 2 cups of flour, cocoa powder, baking soda, and salt. Your batter will be sticky but don’t worry, that’s exactly how it should be.

Step 2: Shape the Dough Into Perfect Logs

Line two baking sheets with parchment paper or a Silpat liner to keep everything from sticking. In a small bowl, combine the reserved 2 tablespoons of cocoa and 2 tablespoons of flour—this mixture will help you shape the sticky dough without it sticking to your hands or the parchment. Divide the dough in half, sprinkle the parchment with your cocoa-flour mix, then use your hands to gently press each portion into a rectangle about 4 inches by 12 inches and roughly 1/4 inch thick. Don’t stress about perfect edges—the rustic look adds charm!

Step 3: First Bake for Setting

Bake the two dough rectangles in a preheated 350°F oven for 15-20 minutes until they are set but still soft enough to slice without crumbling. Let them cool for 10-15 minutes — this cooling time helps the biscotti hold together better when sliced.

Step 4: Slice and Toast to Perfection

Once cooled, carefully slice each log into 1/2 to 3/4 inch wide slices using a serrated knife, which works best to avoid crumbling. Lay each slice on its side back on the parchment-lined baking sheet and pop them back in the oven for another 15 minutes. This second bake is what gives biscotti their signature crunch, so don’t skip it!

Step 5: Add the Festive Finishing Touch

When your biscotti are cool, melt the white chocolate morsels according to package directions. Spread or dip the bottom of each biscotti into the melted chocolate, then immediately dip into the crushed candy canes. Let them set for about an hour at room temperature, or pop them in the fridge if you’re impatient like me. That crunchy peppermint coating is my favorite part—it’s like a cozy holiday hug in every bite!

How to Serve Chocolate Peppermint Biscotti Recipe

Garnishes

I usually keep it simple with the white chocolate and crushed candy canes, but sometimes I sprinkle a little flaky sea salt on top of the melted chocolate before it sets. It adds a surprising pop and cuts through the sweetness beautifully.

Side Dishes

These biscotti shine alongside a hot mug of peppermint tea or a creamy latte. For a special treat, I like serving these with a small cheese platter featuring sharp cheddar and fig jam — the contrast of sweet, salty, and minty is divine.

Creative Ways to Present

For holiday parties, I’ve arranged these biscotti standing upright in tall clear glasses or nestled in festive tins with tissue paper. Wrapping a few together in cellophane bags tied with a red ribbon makes an easy and lovely gift for neighbors or coworkers.

Make Ahead and Storage

Storing Leftovers

I’ve found that storing biscotti in an airtight container at room temperature keeps them perfectly crunchy for a couple of weeks. Avoid sealing them in plastic bags without air — they lose that satisfying snap. They’re great for parties or a quick snack anytime.

Freezing

These biscotti freeze beautifully! Just place them in a freezer-safe bag or container, and they’ll keep for up to 3 months. I usually freeze them after the chocolate has fully set to avoid any melting or sticking.

Reheating

If you want to freshen them up, I reheat biscotti slices briefly in a warm oven (around 300°F) for 5 minutes or so. This revives that crispy texture without melting the chocolate coating—perfect for dunking in your coffee!

FAQs

Final Thoughts

This Chocolate Peppermint Biscotti Recipe has truly become a staple in my kitchen, especially during the winter months. It strikes such a wonderful balance—rich but light, festive but approachable. I hope you find this recipe as rewarding to bake as I do to share. Give it a try, and trust me, you’ll end up with a batch so good that friends and family will keep asking for more. Happy baking!

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