Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter, (softened)
  • 1 1/4 cup sugar
  • 3/4 cups cocoa powder
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 1 cup semi sweet chocolate chips
  • 1/4 cup crushed candy canes
  • 1 cup confectioner's sugar
  • 1 teaspoon peppermint extract
  • 2-3 teaspoons milk
  • 1/4 cu crushed candy canes

Instruction

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • In a mixing bowl, beat together the butter and sugar until well combined and creamy.
  • Next, beat in the cocoa powder.
  • Beat in the eggs and peppermint extract until the mixture is well combined.
  • Now, add the flour, baking soda, and salt. Beat in until just combined. The dough will be sticky.
  • Lastly, stir in the semi sweet chocolate chips and crushed candy canes.
  • Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with cocoa; dough is a bit sticky!)
  • Form log into a rectangle shape that is roughly 5" wide and 12" long.
  • Bake for 30 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
  • Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
  • Place slices back onto baking sheet which has been lined with more parchment paper. Slices are standing up so that both cut sides are exposed. Bake for 25 minutes.
  • Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
  • Once completely cooled, whisk together the confectioner's sugar with the peppermint extract and milk until smooth. Drizzle over the top of the biscotti and immediately sprinkle over the crushed candy canes.
  • Allow the glaze to set and harden.
  • Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.