Candy Cane Biscotti

Candy Cane Biscotti

I’m baking a lot of new things this Christmas. I made my first batch of fudge and homemade hot chocolate. I’ve seen a lot of biscotti the last few years and I decided I would make my first batch this year.

Candy Cane Biscotti

these are so popular because they make great gifts at Christmas time. The dough is very adaptable to different extracts, dried fruits and zests.
Candy Cane Biscotti

Watch this video on making biscotti. I should have watched this first. Mine came out not quite the right shape.

Candy Cane Biscotti

Yield: 2 dozen


2 1/2 cups plain flour

1 1/2 tsp baking powder

1/4 tsp salt

1 stick 113g unsalted butter at room temperature

1/2 cup sugar

3 eggs

2/3 cup crushed candy canes or Andes peppermint chips

14 ounces dark or white chocolate, melted

extra chips or crushed candy canes for sprinkling


  1. Preheat oven to 350 F/180 C. In a medium bowl whisk together the flour, salt and baking powder.
  2. In a large bowl beat the butter and sugar together. Add the eggs one at a time, mixing well after each.
  3. Stir in the flour mixture and peppermint chips. On a lightly floured surface split the dough into 2 or 3 pieces and roll each piece into a log shape.
  4. Place the logs a few inches apart on a parchment lined baking sheet. Lightly press down to flatten to logs
  5. Bake for 18 minutes and remove from the oven. Cut off the ends and cut diagonally into 1 1/2 inch slices.
  6. Lower the temperature on the oven to 325 F/160 C and bake for 12 more minutes.
  7. Cool completely and dip one end of each biscotti into the melted chocolate and sprinkle with a few more chips.
  8. To give as a gift place a few biscotti in a jar or cellophane bag and tie with a festive ribbon

adapted from Culinary in the Country 

You Might Like: