This Christmas biscotti recipe mixes crushed candy canes into the dough and is topped with white chocolate peppermint coating. Delicious with a cup of hot cocoa or coffee!
If you like biscotti, you will absolutely love this candy cane Christmas biscotti recipe! It is loaded with crushed peppermint candies and dipped in white chocolate. Try my other favorite biscotti recipes -- gingerbread biscotti and chocolate biscotti!
About This Recipe
Biscotti literally means "twice baked." The traditional Italian cookies are typically almond flavored and baked first into logs then again after sliced. This Christmas version is a sugar cookie with crushed peppermint candies stirred into the dough.
We first made candy cane biscotti years ago, before we even had kids. I sometimes don't take the time to dip the candy cane biscotti in the white chocolate and crushed candy canes, because I want them right away! These are great dipped in coffee or hot cocoa -- or even on their own.
During the Christmas season, you probably have everything on hand to make candy cane biscotti. Below is a list of ingredients to make this biscotti recipe.
Here's What You Need:
(full printable recipe at end of post)
- Baking powder
- Unsalted butter
- Crushed candy canes
- Granulated sugar
- White chocolate or candy coating and additional crushed candy canes
Scroll to the recipe card at the bottom of this post for the step-by-step on how to make this biscotti recipe. The general steps are as follows:
- Preheat oven and line baking sheet.
- Beat butter and sugar. Mix in eggs.
- Whisk dry ingredients and stir into butter mixture.
- Add crushed candy cane.
- Divide dough in 4 equal pieces and shape into logs.
- Bake at 350°F for 20 minutes. Cool 10 minutes.
- Cut diagonally into slices. Bake 15 more minutes.
- Remove and cool completely.
- Dip cooled biscotti into melted white chocolate and top with additional crushed candy.
The dough for this biscotti recipe is very easy, and the steps to slice and bake twice are also just as simple!
Topping: We typically top with melted white chocolate but regular chocolate is a good twist, too! The white topping makes these biscotti so beautiful.
Candy: We use candy canes typically, but sometimes crush peppermint round candies instead. Although we haven't tried it yet and have always used peppermint, you can use any flavor candy cane!
Gifts: These candy cane biscotti sometimes appear in our Christmas gift baskets to neighbors. We'll stuff them in a tin alongside other homemade treats like puppy chow, fudge, candied nuts and Christmas crack.
Pairing: Biscotti pairs very well with a cup of cocoa, tea or coffee. I often dip the cookie into my hot beverage.
Top Tips and Tricks
- Make sure the candy canes are finely crushed with very few, if any, chunks left. The chunks make it difficult to slice the logs.
- The baked dough logs can be crumbly and a challenge to slice. Use a sharp serrated knife when slicing the logs and slice slowly.
- Carefully remove logs to a cutting board for slicing instead of trying to slice them on the baking sheet.
Storage and Leftovers
Store: Store these in an airtight container at room temperature. These last up to 1 to 2 weeks, depending on the type of container. A tin will help keep them crisp.
Freeze: You can store the un-dipped biscotti in the freezer for up to 1 month.
More Peppermint Recipes
- Peppermint Hot Chocolate Mix
- Chocolate Cupcakes with Peppermint Buttercream Frosting
- Peppermint Marshmallow No-Bake Dessert
- Peppermint Mocha Muddy Buddies
- Chocolate Peppermint Cookies
- Sugar Cookie Candy Cane Blossoms
This recipe was originally published December 2008 and updated December 2021 with new photos and recipe tips.
Candy Cane Christmas Biscotti Recipe
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons unsalted butter , softened
- ½ cup granulated sugar
- 3 large eggs
- ⅔ cup crushed red and white peppermint candy canes
- 14 ounces fine quality white chocolate , melted
- extra crushed candy canes to sprinkle on melted white chocolate
- Preheat oven to 350°F. Line large baking sheet with parchment paper; set aside.
- In a large mixing bowl, beat together the butter and sugar. Add eggs, one at a time, mixing well after each.
- In a separate medium bowl, whisk together flour, baking powder and salt. Add to the butter sugar mixture and beat until thoroughly combined. Add the crushed candy and stir.
- Divide dough into 4 even pieces on a lightly floured surface. Shape each piece into 9- x 1 ½-inch round log. Place logs 3 inches apart onto prepared baking sheet.
- Bake until tops are cracked and ends just start to turn light brown, about 20 minutes. Remove from oven and reduce temperature to 325°F. Cool logs 10 minutes on cookie sheet.
- Cut each log diagonally into ¾-inch slices with sharp serrated knife. (Discard or eat ends, if you want.) Arrange pieces standing up back onto the baking sheet.
- Bake until cookies are light golden brown and crisp on both sides, about 15 minutes. The centers may still be a little soft, but will firm up as they cool. Let cool on baking sheet 5 minutes then transfer to wire rack to cool completely.
- Once cookies are completely cooled, melt the white chocolate according to package directions. Dip half of each biscotti into melted chocolate – shake off excess. Immediately sprinkle with additional crushed candy canes and set on a parchment or wax paper lined baking sheet until the chocolate has set.
- Make sure candy canes are finely crushed with few, if any, chunks left before stirring into the dough. The chunks of candy cane can make it difficult to slice the logs. (The candy cane pieces to TOP the white chocolate is fine in bigger chunks.)
- Nutrition information is an estimate only and based on 1 cookie not dipped in white chocolate.