Dark Chocolate Peppermint Biscotti

I have been making a lot of biscotti the past few months, all part of a big project that I will be revealing very soon! But, that isn’t going to stop me from making even more, especially for Christmas. I really truly LOVE biscotti and I never knew it until I opened Dessert’D. Biscotti was never something I bought anywhere else, made for myself or even had the curiosity to try. And I’m here to say that if you feel the same way, I encourage you to give biscotti a chance! It just might surprise you, as it did me. I have some awesome recipes from the past on the blog, like my Chocolate Chip BiscottiBrown Butter Biscotti and Breakfast Biscotti.

One of the best things about biscotti is that it’s a crispy cookie. Now, I know what you’re thinking - “I don’t like crispy cookies”. Yes, I hear it quite often in the bakery. But, I don’t like crispy cookies either - for cookies like Chocolate Chip. Those should be soft and chewy! So, trust me - I feel the same way. But, biscotti is the type of cookie that SHOULD be crispy. It just wouldn’t be right if it wasn’t. So, it is delicious in it’s own way. It’s not trying to be your grandma’s Chocolate Chip, your favorite Snickerdoodle or our Best Friend Ever Cookies. It’s trying to be a delicious crunchy cookie that goes great with a big glass of milk, a hot cocoa or even tea. It’s the perfect cookie for dipping, dunking and soaking up anything you’re drinking - hot or cold!

Another great thing about biscotti is because they are crispy (get used to the word), they are a perfect baked good to make in the winter when it is usually considerably drier than normal. Or if you live in a high altitude mountain town, like me, where it’s dry literally year round these cookies can last for days out on the counter, in a cookie jar or even wrapped up to give as a gift! That’s just another reason to get behind biscotti, especially for the holiday season. You can make them ahead of time for a party or to wrap up and give as a gift.

So, I know biscotti is usually long shaped. But, it also doesn’t have to be either! I have created a recipe for Dark Chocolate Peppermint Biscotti. It’s the perfect Christmas recipe. This is a chocolate peppermint biscotti cookie, dipped in more dark chocolate. And, I used a mix of Wholesome Sweet Organic Candy Canes (made with no artificial colors) and India Tree's Peppermint Crunch, to give them a little holiday cheer. I also made them square, instead of oblong shaped, because the dark chocolate just looks so good dipped at a diagonal! 

Dark Chocolate Peppermint Biscotti

Makes 12


1 stick (113 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar plus more for topping

2 teaspoons organic peppermint flavor (like Frontier Co-Op)

2 organic large eggs

213 grams (1 2/3 cups) organic all purpose flour

43 grams (1/2 cup) organic Dutch cocoa, sifted

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1 to 2 tablespoons organic sugar


6 ounces (1 cup plus 3 tablespoons) finely chopped organic dark chocolate

organic candy canes (like Wholesome Sweet) or India Tree’s Peppermint Crunch

Method Preheat oven to 350°F. Line 1 cookie sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and peppermint flavor. Mix on low until combined and there are no chunks of butter.

Add the eggs, and mix just slightly enough to break the yolks.

In a separate bowl, add the flour, cocoa powder, vanilla bean, baking powder and sea salt and whisk together. Add to the butter mixture and mix on low until combined.

Form the dough into a rectangle log that is about 13 x 4 inches. Rub sugar all over it, about 1 to 2 tablespoons.

Bake the log for 35 minutes, the middle should look set but not completely done. Remove from the oven and let rest on the cookie sheet for 10 minutes.

To cut into 12 biscotti: Trim off all four edges, so you have clean cuts on each side. Then cut in half lengthwise, then cut each long piece into 6 squares. Space them 1 inch apart on the cookie sheet and bake again for 20 minutes. Let biscotti cool completely on the cookie sheet.

In a double boiler, melt about 80% of the chocolate until it reaches 115°F on a chocolate thermometer. Immediately remove from heat, and add in the remaining chocolate and stir to combine completely. Let rest until it reaches 91°F.

Dip half of each biscotti diagonal into the chocolate, place back onto the parchment paper.

Sprinkle with crushed candy canes or peppermint crunch.

Pop into the fridge to let the chocolate set for about 1 hour.

Store in a cool dry place, or in the fridge (or in an airtight container) for up to 7 days.

Gluten Free– Replace the organic flour with 227 grams (1 1/2 scant cups) organic gluten free flour blend.

High Altitude– Bake at 350°F for 30 minutes. Remove from oven, let rest for 10 minutes. Cut as instructed and bake again for 15 minutes. 

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