Peppermint and coffee flavored crunchy chocolate biscotti with a white chocolate coating and candy cane toppings.
Starbucks and the Holiday season. I don’t know about y’all but for me those two things immediately bring to mind Peppermint Mocha Lattes. And soon one of the most ordered drinks in America will be gone. I know, I’m crying too… I’m passing you a virtual tissue right now.
Well, I was thinking about biscotti and was getting a little weepy about Peppermint Mochas disappearing …. and BAM! Peppermint Mocha Biscotti was born! So go grab the extra candy canes off of your tree and get-ah-movin’!
Biscotti can be quite nasty. It can be thick and break your teeth and feel like someone just handed you a 4 month old cookie. To keep the crunch under control and to keep you from making a dentist appointment, flatten it out a good amount when you shape it into a log so that it isn’t too thick. Also when you cut it after baking it once, keep the width thin! The thinner the cookie, the easier it is to eat. And the easier it is to eat, the yummier it will be.
I love dunking these in my morning coffee. Get it a little moist and liven up the flavor a little more with freshly brewed coffee. They’d also be great to serve with after dinner coffee or hot chocolate at a New Year’s party. 
Not a coffee fan? Just skip the espresso powder and call it “Peppermint Bark Biscotti”.
Coffee’s how life keeps going? Up the espresso measurement from 2 teaspoons to 1 Tablespoon.
- 1 cup all-purpose flour
- ½ cup + 2 Tablespoons cocoa
- ¾ teaspoon baking soda
- pinch of salt
- 2 teaspoons espresso powder*
- 1 cup granulated sugar
- ¾ cup semisweet chocolate chips
- 2½ eggs**
- 1 teaspoon peppermint extract
- 4 - 8 oz white chocolate, chopped ***
- 2 candy canes, crushed
- Preheat oven to 325ºF.
- Lightly grease a baking sheet.
- Mix flour, cocoa, baking soda, salt, espresso powder, sugar, and chocolate chips.
- In another bowl, mix eggs and peppermint extract with a whisk.
- Using an electric mixer, gradually beat the eggs into the dry ingredients until combined.
- Dump the dough onto a clean and floured counter. It will be very sticky but dust it with just enough flour to be able to handle itl.
- Split the dough in half and form each half into a log shape about 2 inches in diameter and 8 to 10 inches long. They will expand a lot in the oven so your 2 inches wide will become 3 inches wide.
- Place the logs the lightly greased baking sheet and bake at 325ºF for 30-35 minutes, until they are not gooey and are cracked on top.
- Let cool for 15 minutes.
- Lower oven temperature to 300ºF.
- Using a sharp knife, cut the log into ½ inch slices.
- Lay the slices flat on the baking sheet.
- Bake for another 25 minutes at 300ºF.
- Remove from the oven and cool completely.
- Melt the white chocolate and then dip the bottom or the end into the chocolate and sprinkle with crushed candy cane. Place on wax paper and refrigerate for about 30 minutes so the chocolate can set.
**I know 2½ eggs is a strange measurement. I halved the original recipe because it made a ton of biscotti. So you can either approximate ½ an egg using a spoon to half the egg or you can double my measurements!
***If you want a lot of chocolate on your biscotti get 8 oz of chocolate. Otherwise if you just want a light dip of chocolate, 4 oz will be fine.
Lovin’ the biscotti? Try my Chocolate Almond Cherry Biscotti!
Lovin’ the peppermint? Try my Peppermint Bark!
Great stuff!