I think there are over a hundred recipes I could cook during the holiday season. Every time I try to think of something I want to cook during this time of year I spend about an hour trying to decide which one of my favorites I want to make next. Unfortunately there are not enough days in the week for me to make everything I want, also I would be very worried about my caloric intake if I made every Christmas goodie that came to my mind!



After my deliberations this week I decided to go with something that would help me use up some candy canes I bought. The result is this delicious white chocolate peppermint biscotti with a chocolate drizzle.


I find that a lot of biscotti is pretty simple without a lot of flavor. What at I really like about this recipe is that you get a hint of peppermint flavor without it being overpowering. It is perfect for the holiday season but is also great for anytime of the year!



Biscotti is of course great to eat during any meal of the day, especially with a fresh cup of coffee or tea.



Also, this biscotti makes a great gift. I made some mason jars with homemade hot chocolate mix and attached a mini bottle of Bailey’s, add this biscotti to the package and you have a gift that anyone would be happy to receive!



White Chocolate Peppermint Biscotti

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes


  • ¾ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 3 eggs
  • 2 teaspoons peppermint extract
  • 3 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup white chocolate chips
  • Chocolate Drizzle
  • 1 ½ cups semisweet chocolate
  • 2 teaspoons coconut oil
  • ½ cup crushed peppermint candies


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream together butter and sugar with an electric mixer until smooth. Next, add in eggs one at a time, beating well after each addition. Add in peppermint extract.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Working in three batches, beat in flour mixture to butter mixture, scraping down the sides of the bowl with a spatula as you go.
  4. Stir in white chocolate chips.
  5. Divide the dough in half. On an ungreased baking sheet, shape each portion into about 12 x 2 ½ inch rectangles. Bake for 25-30 minutes, or until lightly browned. Cool on baking sheet for 5 minutes and then move to cool on a wire rack for an additional 15 minutes.
  6. Transfer to a cutting board and cut diagonally into ½ inch slices. Place back on baking sheet and bake for 12-15 minutes or until firm. Cool in wire rack.
  7. In a microwave safe bowl, melt chocolate chips and coconut oil for 30 seconds at a time stirring after each round until melted. Move biscotti to wax or parchment paper and drizzle melted chocolate over biscotti. Sprinkle crushed peppermint candies over the top and let stand until set. Store in an airtight container.
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