These Peppermint Chocolate Biscotti make coffee time more festive! Chocolate cookies are kissed with peppermint and double baked to crunchy perfection. A white chocolate drizzle and candy cane topping make these ready for Christmas!
Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl.
In a mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes.. Add the eggs and peppermint extract, and beat until creamy about 2 minutes.
Add the dry ingredients and mix until just combined. Mix in the mini chocolate chips. Cover and refrigerate for 10 minutes.
Preheat oven to 375°F. Line a baking sheet with parchment.
Divide dough in half and form two 9-inch long logs. Place them 4 inches apart on the baking sheet, and pat down slightly.
Bake 20-25 minutes. Cool for 5 minutes on sheet, then on wire rack for about 45 minutes to an hour.
Preheat oven to 325°F. Cut each loaf diagonally into 1/2-inch wide slices. Place on parchment lined baking sheet and bake for 9 minutes. Turn cookies over and bake for an additional 9 minutes. Cool completely.
Break the candy canes up and place into a plastic sandwich bag. Crush into small crumbs with a rolling pin, or mallet.
Melt the white chocolate chips in a microwavable bowl for 30 second increments until completely melted and smooth, stirring in between. Pour into sandwich bag, cut off a small corner. Drizzle over biscotti. Sprinkle immediately with crushed candy canes. Allow chocolate to harden for about 30 minutes before serving or storing in an airtight container.