candy cane biscotti

© Tina Vega Photography

This was my favorite Christmas cookie by far.  My husband (who is not a big peppermint fan) agrees.  🙂

© Tina Vega Photography

Perfect as a dunker for hot chocolate or milk.  More closely resembling a cookie in texture than true biscotti.  The only downside?

© Tina Vega Photography

Each batch only makes 30 biscotti!   The printable recipe is below.

Candy Cane Biscotti

Yield: 30 biscotti


  • 8 tablespoons (4 ounces) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2-1/2 cup unbleached all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon peppermint extract
  • 2/3 cup finely crushed candy canes (about 8 standard size)
  • 7 ounces white chocolate
  • 2 teaspoons vegetable shortening
  • 3 standard size candy canes, crushed


  1. Preheat the oven to 350º F. Line a large baking sheet (17-inch x 12-inch) with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition.
  4. Scrape down the sides of the bowl again and add the vanilla and peppermint extract.
  5. Add the flour; mix until flour is completely incorporated.
  6. Fold in the finely crushed candy canes.
  7. Transfer the dough to a lightly floured work surface, dividing it in half. Form each piece of dough into a 16-inch by 1-1/2-inch log (you may adapt the size of the log to a smaller pan as I did above).
  8. Place the logs on the prepared sheet pan about 4-inches apart; put baking sheet in the freezer for 10 minutes for the dough to chill.
  9. Bake for 25-30 minutes or until lightly golden and still slightly soft on the inside. Remove the pan from the oven and allow the logs to rest on the pan for 10-15 minutes.
  10. Reduce the oven temperature to 325º F.
  11. Carefully transfer the logs to a cutting surface. Using a sharp or serrated knife, cut the logs into 3/4-inch wide slices on the diagonal. Return the slices cut side down to baking sheet.
  12. Bake for 20 minutes. Remove from the oven and cool completely on the baking sheets.
  13. Over a double boiler, melt the white chocolate and shortening. Drizzle the chocolate over the cooled biscotti and sprinkle with the crushed candy canes.
  14. Allow the chocolate to set completely before storing. Biscotti can be stored in an airtight container for up to one week.

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