Chocolate Biscotti flavored with peppermint is just the thing to make your Christmas breakfasts shine! Pour a cup of coffee and open presents while you enjoy a tasty Chocolate Peppermint Biscotti.
While this biscotti is a great holiday breakfast, add a pan of Overnight Egg Casserole to the mix for a hearty savory meal. Or keep it sweet with our rich baked chocolate donuts!
Chocolate Biscotti with Peppermint
The only thing I love more than a cup of coffee is what I can eat alongside it! Nothing pairs better with coffee than biscotti: Toasty cookies with plenty of crunch that soften a bit when you dip them in coffee!
After making the pumpkin spiced biscotti this fall, it was time to tackle this holiday version.
For the holidays, I opted to make a chocolate biscotti and add peppermint!
- Easy to make
- Fun holiday flavor
- Keeps fresh for weeks
- Delicious when dunked in homemade hot cocoa too!
If you love today’s breakfast treat, try our chocolate peppermint cookies or hot chocolate cookies next! Or give our delicious honey bun cake a try.
Important Ingredient Notes
- Instant Coffee- if you don’t have instant coffee, swap it out for our favorite espresso powder (we get ours on Amazon).
- Sugar- you’ll need granulated sugar, but you can swap it out for homemade vanilla sugar too.
- Cocoa Powder- be sure you’re using an unsweetened cocoa powder. We love Ghirardelli best!
The chocolate biscotti are delicious on their own, but the white chocolate and peppermint addition adds so much satisfying crunch and flavor.
Melt the white chocolate morsels according to package directions. Then, spread the bottoms of the biscotti with the white chocolate, then dip the cookies into the crushed candy canes.
How to make Chocolate Biscotti
Wondering what makes biscotti different from other cookies? They’re baked TWICE! Here’s how I made these peppermint chocolate biscotti:
Make the biscotti dough.
- Combine all the ingredients for the dough in the bowl of your stand mixer. My secret to a rich tasting chocolate biscotti is instant coffee in the dough. For these, I also added a dash of peppermint extract!
- The batter will be very sticky when it’s ready for it’s first bake.
Dip in cocoa.
- Line two cookie sheets with silpat or parchment paper. In small bowl mix 2 Tablespoons of cocoa powder with 2 Tablespoons of flour.
- Divide the biscotti dough in half and sprinkle parchment with flour/cocoa mixture. With hands, press dough into two rectangles.
First bake.
- It’s time for the biscotti first bake! Let them bake in a 350 degree oven for about 15-20 minutes.
- Remove and let cool 10-15 minutes.
Second bake.
- Slice rectangles into 1/2 inch to 3/4 inch wide slices.
- Lay each slice on it’s side and put back in the oven (on the parchment lined baking sheet) for an additional 15 minutes.
Recipe Tips and Tricks
Storage- These keep well at room temperature in an airtight container for a few weeks. Biscotti also freeze well! Store them in a freezer safe bag or container for up to 3 months.
Peppermint Chocolate Biscotti will lose some of their crunch when they thaw, but you can make them crunchy again with a quick spin in the oven to toast them up again.
- Peppermint hard candies work in a pinch as a substitute for the candy canes.
- The instant coffee does NOT make this taste coffee flavored, it just enhances the chocolate flavor.
- Want a classic chocolate biscotti? Replace the peppermint extract in the dough with vanilla extract and skip the candy cane topping.
Your coffee break just got a whole lot tastier this holiday season! Once you discover how easy and delicious it is to make Chocolate Biscotti at home, you can say goodbye to the store bought stuff forever.
Christmas Breakfast Ideas
- Biscuit and Sausage Gravy
- Cranberry Orange Muffins
- Cranberry Christmas Cake
- Eggnog French Toast
- Cinnamon Rolls
- Berry French Toast Casserole
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Chocolate Peppermint Biscotti
Ingredients
- 1 cup granulated sugar
- 1 Tablespoon hot water
- 3 large eggs
- ½ teaspoon peppermint extract
- 1 Tablespoon instant coffee or espresso powder
- 2 cups all-purpose flour + 2 Tablespoons divided
- ¾ cup unsweetened cocoa powder + 2 Tablespoons divided
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 package 11 ounce white chocolate morsels
- 6 peppermint candy canes crushed
Instructions
- In mixer, beat sugar, hot water, eggs, instant coffee and peppermint extract together until smooth and creamy. Slowly add in 2 cups flour, 3/4 cup cocoa, baking soda and salt.
- Batter will be very sticky. Line two cookie sheets with silpat or parchment paper. In small bowl mix 2 Tbsp of cocoa powder with 2 Tbsp flour.
- Divide dough in half and sprinkle parchment with flour/cocoa mixture. With hands, press dough into two rectangles, about 4 in by 12-inch (and 1/4 inch high).
- Bake in a 350 degree oven for about 15-20 minutes. Remove and let cool 10-15 minutes. Slice rectangles into 1/2inch to 3/4 inch wide slices. Lay each slice on it’s side and put back in the oven (on the parchment lined baking sheet) for an additional 15 minutes.
- Remove from oven and allow to cool completely on wire rack.
- Melt white chocolate morsels according to package directions, Spread bottoms of each biscotti with white chocolate then dip into the crushed candy canes. Allow to set, about one hour. Makes about 18 large biscotti. Enjoy!
Notes
- Storage- These keep well at room temperature in an airtight container for a few weeks. Biscotti also freeze well! Store them in a freezer safe bag or container for up to 3 months.
- Peppermint hard candies work in a pinch as a substitute for the candy canes.
- The instant coffee does NOT make this taste coffee flavored, it just enhances the chocolate flavor.
- Want a classic chocolate biscotti? Replace the peppermint extract in the dough with vanilla extract and skip the candy cane topping.
PEPPERMINT CHOCOLATE
This is a before or after dinner mint that packs a lot more than a refreshing feeling after you consume it. This is pure delight for your taste buds.