Peppermint Biscottis

Eat dessert for breakfast is my life motto.  Usually, it’s frowned upon.  But these cookies are completely acceptable to eat with a cup of coffee.

Biscottis are Italian breakfast cookies that typically have an almond flavoring.  They are twice-baked so that they are crunchy and perfect to dip in coffee or tea.  Since it’s December, I decided to make peppermint biscottis that are dipped in white chocolate and covered in crumbled candy canes.  Festive, right?

Peppermint Biscottis

  • 1 c. sugar
  • 1/2 c. butter, melted
  • 1 1/2 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • 3 eggs
  • 2 3/4 c. flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • candy canes, crushed (the mini ones crush easiest)
  • white chocolate chips or melting chips
  1. Stir together the sugar, melted butter, peppermint extract, vanilla extract, and eggs.
  2. Stir in the flour and baking powder slowly until blended.
  3. Cover and chill for at least 30 minutes.
  4. Preheat oven to 350 degrees F.
  5. Line a baking sheet with parchment paper.
  6. Divide dough into two pieces and mold into loafs that are 16″x2″ on the baking sheet.  (The dough will be sticky at this point)
  7. Bake for 30 minutes.
  8. Keep oven on while you let the biscottis cool for 15 minutes.
  9. Cut biscottis into 1 inch pieces.
  10. Place them on their sides and bake for another 10 minutes.
  11. When they are cool, melt white chocolate and dip the biscottis.
  12. Sprinkle on crushed candy cane pieces.

*Tip#1: I have posted pictures at the top of this post to show how the cuts should look
*Tip#2: If you would like to know my favorite way to melt chocolate that is perfect for dipping, visit this blog.


Now brew a warm cup of coffee and enjoy your biscottis.  Remember, there’s nothing wrong with eating dessert for breakfast.




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