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 its 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 this recipe for Dark Chocolate Peppermint Biscotti, and they are square. It’s the perfect Christmas cookie recipe. This is a chocolate peppermint biscotti cookie, dipped in more dark chocolate. And, I used 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

Tips for making the best Dark Chocolate Peppermint Biscotti

• Make sure your butter is soft. I like to leave butter out on the counter overnight, as it softens best at room temperature. If it's still cold out, then microwave the butter for 10 seconds at a time (per 1 stick) and leave out on the counter until it's ready to use. You can even do this night before too. I currently have butter resting on my counter.

• When forming the biscotti log, make sure it's even so the biscotti cooks evenly and you have even sized pieces.

• The resting period is very important for biscotti, as this allows you to easily cut it without it breaking. If you do cut it and it seems hot or doughy still, you can let it rest a little bit longer. You want nice clean cuts. And if it was very doughy and broke easily at this stage, then that's an indicator that you should have baked it a little longer. Everyone's oven is a little different, so make a note of that for the next time you bake it, and add 5 minutes to the initial time.

• For the second bake of the biscotti, make sure it's golden brown and crispy looking upon coming out of the oven. You can always bake it a little bit longer here as well, as everyone's oven is a little different. Set a timer for 2 minutes and go from there.

• You don't have to temper the chocolate. I do, because biscotti can be gifted (especially during this time of year!) and it makes your biscotti look more professional if the chocolate is tempered, as it won't sweat.

top view of Dark Chocolate Peppermint Biscotti topped with pieces of candy canes

Dark Chocolate Peppermint Biscotti

Makes 12


1/2 cup (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

India Tree’s Peppermint Crunch

Method Preheat the oven to 350°F. Line a baking 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 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, until the middle looks set but not completely done. Remove from oven, let rest for 10 minutes. Cut as instructed and bake again for 15 minutes. 

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!