Double Chocolate Peppermint Biscotti with Dark Chocolate Glaze
These twice-baked Italian cookies combine rich cocoa powder and dark chocolate chips in the dough, then get dipped in melted chocolate and sprinkled with crushed candy canes for a festive peppermint finish. The firm, crunchy texture makes them perfect for dunking in coffee or giving as holiday gifts. This recipe creates smaller, more decadent biscotti that balance intense chocolate flavor with refreshing peppermint.
Ingredients
- 2 cups all-purpose flouralmond flour1:1gluten-freegluten-free
Use fine almond flour and expect slightly more tender texture
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons butter
- ¾ cup granulated sugar
- 2 eggsflax eggs1:1veganeggs-free
Mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes
Full guide → - 1 teaspoon peppermint extract
- ½ cup dark chocolate chips
- 20 candy canes, crushed
- 1 cup dark chocolate, melted
- ½ teaspoon peppermint extract, for chocolate coating
- ½ teaspoon canola oil
Instructions
- 1
Preheat the oven to 350 degrees
- 2
Line your baking sheet with parchment paper
- 3
In a large mixing bowl combine the flour, cocoa, baking soda and salt
- 4
Whisk to combine
- 5
In your stand mixer with paddle attachment, blend the sugar and butter for 2-3 minutes
- 6
Add the eggs and blend
- 7
Add the peppermint extract and blend
- 8
Add the dry ingredients to the wet and blend until combined
- 9
Add the chocolate chips and mix by hand or with the mixer
- 10
Separate the dough into two equal halves
- 11
Form each half into a long log shape that you flatten slightly, measuring about 12 inches long
- 12
Place both logs onto your baking sheet and bake for 34-36 minutes or until firm
- 13
Remove and let cool for 10 minutes
- 14
Place on a cutting board and with a serrated knife, slice 1/2 inch thick pieces on a diagonal
- 15
Place them back on the baking sheet and return to the oven for 12 minutes or until toasted
- 16
Melt your chocolate over a double boiler or in the microwave, keeping a watchful eye so it doesn't burn
- 17
Add the oil to melted chocolate and mix until creamy and smooth
- 18
Add the crushed candy canes to a bowl and set aside
- 19
Dip one end of each biscotti into the chocolate and let excess drip off
- 20
Sprinkle crushed candy canes over the melted chocolate
- 21
Place on a drying rack to set up
Tips
Use a serrated knife for clean diagonal cuts when slicing the baked logs to prevent crumbling
Let biscotti cool completely before dipping in chocolate to prevent melting and ensure clean coating
Crush candy canes in a sealed bag with a rolling pin for uniform pieces that stick well to chocolate
Good to Know
Store in a covered container for up to 4-5 days at room temperature
Biscotti can be made up to 1 week ahead and stored in airtight container, or dipped just before serving
Serve with coffee, espresso, or hot chocolate for dunking
Common Mistakes
Don't overbake the first bake or biscotti will be too hard to slice cleanly
Let chocolate cool slightly before dipping to prevent it from being too thin and runny
Substitutions
Dairy-Free Swaps
Vegan Options
Mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes
Full guide →Gluten-Free Swaps
Use fine almond flour and expect slightly more tender texture
Full guide →FAQ
Can I freeze these biscotti?
Yes, freeze undipped biscotti for up to 3 months in airtight container. Thaw completely before dipping in chocolate.
What if my dough is too sticky to shape?
This should be a very firm dough. If sticky, refrigerate for 30 minutes before shaping into logs.
Can I use white chocolate instead?
Yes, white chocolate works well for dipping. Use same amount and add oil for smooth consistency.