Shorecook's Chocolate Peppermint Biscotti

Shorecook's Chocolate Peppermint Biscotti

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"A rich chocolate biscotti mixed with the flavor of peppermint. These are sized just like the ones you get in the coffee shop. When wrapped in cellophane bags, they are perfect for bake sales."
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2 h 50 m servings 386 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  2. Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
  3. Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
  4. Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
  5. Dip a spatula in water and use it to smooth surface of the logs.
  6. Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
  7. Reduce oven temperature to 300 degrees F (150 degrees C).
  8. Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
  9. Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
  10. Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
  11. Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.


  • Cook's Notes:
  • If candy canes are not available, a bag of hard peppermint candy may be substituted.
  • Crush candy canes by placing in a resealable plastic bag (unzipped) and hitting with a meat tenderizing tool.


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I didn't have peppermint extract, so I used one drop of peppermint oil per batch and doubled the recipe. It has been renamed "Christmas Crack" in my house. People beg for this biscotti!

Love it! I couldn't find Godiva Original so I used Godiva Double Chocolate. Also, I used the chocolate/mint candy canes and Andes candies. Will definitely make again.

Fab, fab, fab! I made this biscotti and it turned out so pretty and tasty. I like to make just one goodie for my food gifts so I used some peppermint sugar and almonds as well as the candy can...

I followed this recipe exactly. I am not sure where I went wrong but my biscotti was crumbly. However, the crumbs were delicious! I will try this again to see if I can perfect it because they ar...

I can't beleive no one has rated this recipe. It is delicious and I followed it to the letter. They will look pretty on my christmas table of goodies. I enjoy anything SHORECOOK comes up with.

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