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Candy Cane Biscotti Recipe

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This candy cane biscotti recipe comes together quickly, is insanely delicious, and the perfect addition to you holiday cookie tray!

Peppermint Biscotti stacked on black tray

A good biscotti recipe is worth its weight in gold. If you are new to the crisp cookie, I always suggest starting with my Almond Biscotti. It is easy, has step by step photos, and tastes delicious. Plus it has a very mild flavor that can really be adapted.

Which is exactly what I did with this candy cane biscotti recipe! The crushed peppermints and drizzle of white chocolate make this the perfect holiday cookie recipe!

Recipe Features:

  • Quick and Easy: While your first go might take a smidge more time, once you have some practice you will be able to whip these up in minutes!
  • PACKED with Holiday Flavor: Peppermint is a staple!
  • Perfect Cookie Tray Cookie: The crisp texture makes these ideal for packaging and giving!
Candy Canes in a ziptop bag being crushed

If you have a solid base, the flavors you can make with biscotti are nearly endless. Which is why I love to refer to this as my go-to cookie. A few flavors we have tried over the years, besides this peppermint biscotti recipe, are:

So do not be afraid to play with flavors. You can get pretty creative with a simple ingredient or two!

What You’ll Need:

Consider this a super simple cookie that is twice baked. All of the ingredients are items you should already have on hand, minus the candy canes.

  • Flour, Baking Powder, and Salt- Pantry staples!
  • Butter
  • Sugar
  • Eggs
  • Vanilla
  • Candy Canes
  • Chocolate (optional)

For a full list of ingredients and their measurements see the recipe card below.

Candy Cane Biscotti being sliced on cutting board

Step by Step Instructions:

  1. Preheat the oven to 350 degrees. Line two baking trays with parchment paper and set aside.
  2. Combine the butter, sugar, vanilla, and eggs in the bowl of an electric mixer. Stir until fully combined. Add the dry ingredients and mix until incorporated. Fold in the peppermint candies.
  3. Form dough into 4- 9″ logs. Bake for 20 minutes.
  4. Remove from the oven and allow to cool for 10 minutes.
  5. Decrease the oven temp to 300 degrees.
  6. Slice your cookies into 1/2″ pieces and place face down onto your trays. Bake an additional 10 minutes, or until crisp.
  7. Cool and drizzle with melted white chocolate.
Peppermint Biscotti dough shaped into loafs on tray

Tips for this recipe:

  • Do not skip the step to chill the dough. This helps you be able to form your two loaves as well as giving the dough time to rest and the butter to solidify. 
  • This dough is sticky. To help shape the loaves, and keep the dough from sticking to your hands, run you clean hands under water. 
  • Use a sharp knife when slicing your cookies. Do not wait more than 15 minutes to cut. The longer you wait, the more your cookies will crumble.
  • Like Cherry Lollipops, biscotti has a hard crunchy texture. That makes these ideal for packaging!

How to shape a biscotti recipe:

  1. This dough is sticky. That is OK. It is supposed to be. The key is to make sure you chill it for at least 30 minutes before forming your loaves. However, it’s not absolutely necessary.
  2.  Wet your hands before forming your loaves. This will help keep the dough from sticking to your palms and fingers.
  3. Use a ruler. When you are ready to slice into the cookies you can use a ruler to keep the size uniform. Although, I wing it and they still look great!
Candy Cane Biscotti Recipe

Related Recipes:

Candy Cane Biscotti

Candy Cane Biscotti

Yield: 36 cookies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

This candy cane biscotti recipe comes together quickly, is insanely delicious, and the perfect addition to you holiday cookie tray!

Ingredients

  • 2½ cups all-purpose flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1/2 cup butter, at room temperature
  • ½ cup sugar
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 2/3 cup finely chopped candy canes
  • 14 oz. white chocolate

Instructions

  1. Preheat your oven to 350 degrees. Line two baking trays with parchment paper and set aside.
  2. Combine the butter, sugar, vanilla, and eggs in the bowl of an electric mixer. Stir until fully combined. Add the dry ingredients and mix until incorporated. Fold in the peppermint candies.
  3. Form dough into 4- 9" logs. Bake for 20 minutes. Remove from the oven and allow to cool for 10 minutes. Decrease the oven temp to 300 degrees. Slice your cookies into 1/2" pieces and place face down onto your trays. Bake an additional 10 minutes, or until crisp.
  4. Cool and drizzle with melted white chocolate.

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Nutrition Information:
Yield: 36 Serving Size: 2 cookies
Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 73mgCarbohydrates: 20gFiber: 0gSugar: 12gProtein: 2g
This candy cane biscotti recipe comes together quickly, is insanely delicious, and the perfect addition to you holiday cookie tray!

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