Candy Cane Biscotti Recipe (2024)

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Rate Recipe By Jesseca on December 14, 2022

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

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:

Chocolate
Gingerbread
Pumpkin

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.

Step by Step Instructions:

Preheat the oven to 350 degrees. Line two baking trays with parchment paper and set aside.
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.
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.
Cool and drizzle with melted white chocolate.

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:

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.
Wet your hands before forming your loaves. This will help keep the dough from sticking to your palms and fingers.
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!

Related Recipes:

Homemade Peppermint Pattie
White Chocolate Candy Cane Pretzels
Mint Brownies
Candy Cane Cookies

5 from 1 vote

Candy Cane Biscotti

Created by: Jesseca

Course Desserts

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

36 cookies

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

Preheat your oven to 350 degrees. Line two baking trays with parchment paper and set aside.
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.
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.
Cool and drizzle with melted white chocolate.