Double Chocolate Peppermint Biscotti

These biscotti are perfect as a little gift for neighbors, teachers or anyone who you want to share a lovely treat during the holidays with.
By Robin Runner

Double Chocolate Peppermint Biscotti.
Prep Time
Cook Time
Total Time
From the minute Thanksgiving is over I’m dreamily going through my days anticipating Christmas. I know, most people are stressing, but I love this time of year. Coincidentally, my birthday is very close, which only makes this time of year more fun for me. I’ve been wanting to whip up my double chocolate peppermint biscotti and with a quiet house this afternoon, on this nutty cyber Monday, I took the opportunity. They are as good as I remember from last year. Nice hint of cool, crisp mint flavor, decadent smooth dark chocolate… ****I’m swooning.** I love these as a little gift for neighbors, teachers or anyone who you want to share a lovely treat during the holidays with. They package beautifully and ship perfectly.
Recipe Type: Cookies
Serves: 10-12
  • 2 cups of all-purpose flour (I use King Arthur’s)
  • ½ cup of unsweetened cocoa powder (I use Wilbur)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons of butter (I use Smart Balance baking stick)
  • ¾ cup of granulated sugar
  • 2 eggs
  • 1 teaspoon peppermint extract
  • ½-3/4 cup of dark chocolate chips for the biscotti
  • Topping:
  • 20 candy canes (crushed)
  • 1 cup of melted chocolate (dark)
  • ½ teaspoon peppermint extract
  • ½ teaspoon canola oil
  1. Preheat the oven to 350 degrees.
  2. Line your baking sheet with a Silpat or parchment paper.
  3. In a large mixing bowl combine the flour, cocoa, soda and salt.
  4. Whisk to combine.
  5. In your stand mixer, paddle attachment on, blend the sugar and butter for 2-3 minutes.
  6. Then add the eggs.
  7. Blend.
  8. And finally the extract.
  9. Add the dry ingredients to the wet and blend.
  10. This is a very firm dough.
  11. Once combined, add the chocolate chips and mix by hand or with the mixer.
  12. Separate the dough into two equal halves.
  13. Then form a long log like shape that you flatten a bit.
  14. It should measure about 12 or so inches long.
  15. I like to make these smaller biscotti because they are very decadent with the chocolate coating.
  16. Then repeat.
  17. Place both logs onto your baking sheet and bake for 34-36 minutes or until firm.
  18. Remove and let cool for 10 minutes.
  19. Then place on a cutting board and with a serrated knife, slice ½ thick pieces on a diagonal.
  20. Place them back on the baking sheet and return to the oven for 12 minutes or until toasted nicely.
  21. Melt your chocolate over a double boiler or in the microwave, keeping a watchful eye so it doesn’t burn.
  22. Add the oil and mix until creamy and smooth.
  23. Add the peppermint pieces to a bowl and set aside.
  24. Once the biscotti are done toasting.
  25. Dip one end of your cookie into the chocolate.
  26. Let the excess drip off.
  27. Then sprinkle some peppermint pieces over the melted chocolate.
  28. Place on a drying rack to set up.
  29. Once the chocolate has firmed up, store in a tupperware container with a lid for up to 4-5 days.
  30. Enjoy!

Robin Runner

Robin Runner is the blogger behind She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.

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