Peppermint Chocolate Biscotti

Crisp, chocolate‑rich biscotti dipped in dark chocolate and finished with crushed peppermint — perfect for the holidays or as a coffee companion.

Why You’ll Love This Recipe

These peppermint chocolate biscotti combine intense cocoa flavor with a satisfying crunch and festive mint accents. They hold their shape beautifully and are ideal for dunking into coffee, hot chocolate, or milk. The touch of peppermint adds a refreshing contrast that makes them especially delightful during winter and holiday gatherings.

ingredients

all‑purpose flour
unsweetened cocoa powder
baking powder
salt
granulated sugar
eggs
vanilla extract
almond extract (optional)
dark chocolate (for dipping)
crushed peppermint candies or candy canes

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Preheat oven to 350 °F (180 °C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat sugar and eggs until pale and thick.
4. Add vanilla (and almond extract if using) to the egg mixture.
5. Gradually fold dry ingredients into the wet mixture until a firm dough forms.
6. Turn dough onto a lightly floured surface and shape into two logs about 12 inches long and 3 inches wide.
7. Bake 25–30 minutes until firm to the touch; remove and cool slightly.
8. Slice logs diagonally into ½‑inch thick pieces and place cut‑side down on the baking sheet.
9. Bake for another 10–12 minutes until crisp.
10. Cool completely. Melt dark chocolate and dip one end of each biscotti, then sprinkle with crushed peppermint.
11. Allow chocolate to set before serving.

Servings and timing

Serves: 18–24 biscotti
Preparation: 20 minutes
Baking: ~45 minutes
Cooling & dipping: 30 minutes
Total: ~1 hour 35 minutes

Variations

• White chocolate drizzle: Use melted white chocolate for a decorative finish.
• Nutty twist: Add chopped almonds or pistachios to the dough.
• Spicy mint: Sprinkle a tiny pinch of cayenne with peppermint for a warm bite.

storage/reheating

Store biscotti in an airtight container at room temperature for up to 2 weeks. They do not require reheating; serve as is with coffee or tea.

FAQs

What makes biscotti different from regular cookies?

Biscotti are baked twice: once as a log and then again after slicing, yielding a hard, crunchy texture ideal for dunking.

Can I use milk chocolate instead of dark?

Yes, milk chocolate works, but it will be sweeter.

Do I need peppermint?

Peppermint is optional but adds a refreshing holiday note.

Are biscotti gluten‑free?

You can make this recipe gluten‑free by using a gluten‑free flour blend.

How do I prevent the dough from sticking?

Lightly flour your hands and work surface when shaping logs and slicing.

Can kids help make these?

Yes; kids can help mix, shape dough, and decorate after baking.

Why cool before dipping in chocolate?

Cooling ensures the chocolate sets properly without melting the biscotti.

How do I store leftover biscotti?

Keep them in an airtight container at room temperature.

Can I freeze biscotti?

Yes; freeze in a sealed bag up to 1 month. Thaw at room temperature.

What drinks pair best?

Coffee, espresso, tea, and hot chocolate are ideal dunking companions.

Conclusion

Peppermint chocolate biscotti are festive, crisp, and full of deep cocoa flavor with a holiday mint twist. They’re perfect for gifting, entertaining, or everyday enjoyment with your favorite warm beverage.

Peppermint Chocolate Biscotti

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Peppermint Chocolate Biscotti are crunchy, twice-baked Italian cookies infused with chocolate and peppermint flavor, perfect for dunking in coffee or gifting during the holiday season.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 24 biscotti 1x
• Category: Dessert
• Method: Baked
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup mini chocolate chips
• 1/2 cup crushed peppermint candies or candy canes
• Optional: 1/2 cup white chocolate, melted (for drizzling)

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and peppermint extracts.
4. Gradually mix in the dry ingredients until a dough forms. Stir in chocolate chips and crushed peppermint candies.
5. Divide dough in half and shape into two logs about 12 inches long and 2 inches wide on the baking sheet. Flatten slightly.
6. Bake for 25–30 minutes or until firm. Remove from oven and let cool for 10 minutes.
7. Reduce oven temperature to 300°F (150°C). Using a serrated knife, slice logs diagonally into 3/4-inch thick slices.
8. Place slices cut side down on the baking sheet and bake for 10 minutes. Flip and bake another 10 minutes until crisp.
9. Cool completely on a wire rack. Drizzle with melted white chocolate if desired.

Notes

• Store in an airtight container for up to 2 weeks.
• For extra peppermint flavor, sprinkle more crushed candy on top of the white chocolate drizzle.
• If dough is sticky, chill for 15 minutes before shaping into logs.
• Perfect for gifting during the holidays!

Nutrition

• Serving Size: 1 biscotti
• Calories: 130
• Sugar: 10g
• Sodium: 55mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg