Loaded up with chocolate, Peppermint Chocolate Biscotti has cocoa, chocolate chips, and a sweet, sugary drizzle. For fun and flavour, there’s crushed candy canes too!
Initially, I wasn’t going to include Peppermint Chocolate Biscotti in the 12 Biscotti of Christmas series. But, I realized that I had not included many biscotti recipes that would appeal to kids. All kids love candy canes, and I’m sure they will love this biscotti too.
In the recipe card below, I indicated that you would need a total of 1/4 cup of crushed candy canes to make this biscotti. Now, if you’d like to crush candy canes, then you can do so, but you can easily find them already crushed at any bulk food store. Walmart carries them and so does most dollar stores at Christmastime.
CRUSHED CANDY CANES
In most cases, crushed candy canes are red and white, but sometimes, you can find ones that are red, white, and green. Obviously, those are the ones that I used. I bought a small bag of these last year for my Candy Cane Peppermint Bundt Cake. It was a very small bag and I practically used all of them on that one cake.
After Christmas, my dad was grocery shopping and found two large tubs of crushed candy canes. They were on sale for $0.88! He bought two of them for me. My first thought was yay! Then I thought it would take me years to use all of them and they would expire. Luckily, the expiration date is not until December 2021, so I’ve got enough crushed candy canes for this Christmas and next!
MAKING YOUR OWN CRUSHED CANDY CANES
If you don’t want to use the red and white ones – which are the easiest to find – then you can crush your own candy canes by placing unwrapped, broken candy canes into a sturdy bag and firmly rolling over them with a wooden rolling pin.
Either way, you want candy canes that are not crushed too finely. Many times, you’ll find them that have too much powder, meaning that they have been crushed too much. You want chunky pieces in order to get the red and green speckled pattern.
I’ve tried crushing them myself and have crushed them a little too much. Even the type you buy in the store can sometimes have too much candy cane dust. You can easily fix it by filtering out the dust. Working in small amounts, place a heaping spoonful of the crushed candy canes into colander. Sift out the dust and you’ll be left with nice little pieces.
STORING AND FREEZING
These biscotti will last in the freezer for three months. Be sure you have a good container with a tight seal. Whenever I’m freezing cookies, I always double up on the seal action. Before I place the lid on, I always drape a sheet of plastic wrap on top. Then I push the lid on. I just feel that the lid fits more tightly. Any little thing I can do to keep the frost out, I’m going to do it! I like to use tins like this.
Like I always say, if you freeze any baked goods, remove only the amount you want when you decide to thaw them. Fetch the container from the freezer and remove only what you need. Put the lid back on and get the container back in the fridge.
To properly thaw baked goods, place them on a plate or a wire cooling rack. Don’t pile them. Spread them out and give them some space. Let them sit at room temperature for 10 to 15 minutes. They will taste fresh and perfect every single time!
Like I said at the beginning, I’ll be posting 12 biscotti recipes in this series on back-to-back days. If you can’t wait, you can certainly refer back to a series from previous years. Just click on the collection photos below. Cheers!
Peppermint Chocolate Biscotti
For the Biscotti:
- 1/2 cup butter, softened
- 1 1/4 cup sugar
- 3/4 cups cocoa powder
- 2 large eggs
- 1 teaspoon peppermint extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all purpose flour
- 1 cup semi sweet chocolate chips
- 1/4 cup crushed candy canes
For the Glaze:
- 1 cup confectioner's sugar
- 1 teaspoon peppermint extract
- 2-3 teaspoons milk
- 1/4 cu crushed candy canes
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, beat together the butter and sugar until well combined and creamy.
- Next, beat in the cocoa powder.
- Beat in the eggs and peppermint extract until the mixture is well combined.
- Now, add the flour, baking soda, and salt. Beat in until just combined. The dough will be sticky.
- Lastly, stir in the semi sweet chocolate chips and crushed candy canes.
- Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with cocoa; dough is a bit sticky!)
- Form log into a rectangle shape that is roughly 5" wide and 12" long.
- Bake for 30 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
- Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
- Place slices back onto baking sheet which has been lined with more parchment paper. Slices are standing up so that both cut sides are exposed. Bake for 25 minutes.
- Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
- Once completely cooled, whisk together the confectioner's sugar with the peppermint extract and milk until smooth. Drizzle over the top of the biscotti and immediately sprinkle over the crushed candy canes.
- Allow the glaze to set and harden.
- Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.