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–+ servings

Peppermint Chocolate Biscotti

Course: Dessert, Snack
Cuisine: Christmas, Italian, North American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 14 cookies
Calories: 354kcal
Author: Lord Byron's Kitchen
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!
Print Recipe

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 354kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 233mg | Potassium: 172mg | Fiber: 3g | Sugar: 37g | Vitamin A: 248IU | Calcium: 23mg | Iron: 2mg