If you love that classic peppermint-candy-cane flavor that shows up everywhere in December, these biscotti are a must. They’re crisp, lightly sweet, and perfect for dunking into coffee, hot cocoa, or peppermint mochas. And because biscotti are naturally sturdy, they’re one of the best homemade holiday gifts—they travel well, stay fresh for days, and look absolutely gorgeous with a white chocolate drizzle and a shower of candy cane crunch.
This recipe is simple and beginner-friendly: mix the dough, bake it once as a log, slice, then bake again to get that signature crunch. Finish with festive drizzle and you’ve got cookie-box perfection.
Ingredients (makes about 24 biscotti)
Biscotti dough
-
2 1/2 cups (315 g) all-purpose flour
-
1 cup (200 g) granulated sugar
-
2 tsp baking powder
-
1/2 tsp salt
-
3 large eggs
-
1/3 cup (75 ml) neutral oil (or 6 tbsp melted butter for a richer bite)
-
1 tsp vanilla extract
-
1 tsp peppermint extract (start with 1/2 tsp if you prefer mild)
-
1/2 cup white chocolate chips (optional, but yummy inside)
Topping (the festive part)
-
1 cup white chocolate chips (or white candy melts), melted
-
1/3–1/2 cup red candy melts (optional for red drizzle)
-
3–4 candy canes, crushed (about 1/3 cup), plus extra if desired
Instructions
1) Prep
-
Preheat oven to 350°F (175°C).
-
Line a large baking sheet with parchment paper.
