-
In a large bowl, whisk together flour, sugar, baking powder, and salt.
-
In a second bowl, whisk eggs, oil (or melted butter), vanilla, and peppermint extract.
-
Pour wet into dry and mix with a spoon/spatula until a thick dough forms.
-
Fold in white chocolate chips if using.
3) Shape + first bake
-
Lightly flour your hands. Divide dough into 2 portions.
-
Shape each into a log about 10 inches long x 3 inches wide on the baking sheet (leave space between logs).
-
Bake for 22–26 minutes, until set and lightly golden.
-
Remove and cool on the tray for 10–15 minutes (this makes slicing easier).
4) Slice + second bake (for crunch)
-
Reduce oven to 325°F (165°C).
-
Carefully transfer logs to a cutting board.
-
Slice diagonally into 1/2–3/4 inch pieces using a serrated knife.
-
Lay slices cut-side down on the baking sheet.
-
Bake 10 minutes, flip, then bake another 8–10 minutes until dry and crisp.
-
Cool completely before decorating (important!).
5) Decorate
-
Melt white chocolate (microwave in 20-second bursts, stirring each time).
-
Drizzle over biscotti using a spoon or piping bag.
-
If using red candy melts, melt and drizzle as well.
-
Immediately sprinkle with crushed candy canes before the chocolate sets.
-
Let set at room temp (or chill 10 minutes).
Tips for the best peppermint biscotti
-
Crush candy canes medium-fine, not powdery (powder melts quickly and can get sticky).
-
Drizzle + sprinkle right away so the candy cane sticks.
-
For extra-crisp biscotti, leave them in the turned-off oven for 10 minutes after the second bake with the door slightly cracked.
Storage + gifting
-
Store in an airtight container at room temp for 7–10 days.
-
Great for gifting in cellophane bags or tins with parchment between layers.
-
If your kitchen is humid, keep biscotti very tightly sealed to stay crisp.
Conclusion
These Crushed Candy Cane Biscotti deliver everything you want from a holiday treat: crunchy, pepperminty, dunkable, and totally gift-worthy. The white-and-red drizzle makes them look bakery-fancy, but the process is genuinely easy—especially once you’ve done the simple slice-and-bake step. Make a batch for your cookie boxes, keep a few for your coffee breaks, and watch how fast the peppermint cravings disappear.
