Peppermint White Chocolate Biscotti is the reason I’m excited to wake up in the morning! This festive sweet treat is just the thing to get you up and running to the kitchen during the early hours of Christmas morning. I love that this homemade biscotti is just crunchy enough and loaded with my favorite holiday flavors!

A stack of gingerbread biscotti is stacked on a white plate.
Edible Shots by Melissa

Peppermint White Chocolate Biscotti

For most of my life, I wasn’t really a big coffee drinker. It always just tasted bitter to me, even when I loaded it up with milk and sugar. Then, I discovered biscotti, and the wonderful things that coffee does to it when you dunk it. I could then, easily, drink like half a cup of coffee. Now, I’m an addict! Especially when the biscotti is THIS good – and festive. Seriously, the Christmas flavor here is deliciously intense!

Some store-bought biscotti brands are okay, but none of them can hold a candle to real homemade biscotti. All too often, the store-bought stuff is rock hard and loaded with preservatives, artificial flavors, and just not flavorful enough. White chocolate peppermint mocha, on the other hand, has that wonderful homemade crunch that’s satisfying, but you also won’t chip your teeth on it.

Plus, homemade biscotti is so easy to make! Don’t let the double baking intimidate you at all. These steps are so easy to follow, you could whip up a batch with ease on Christmas morning, even with kids yelling and making a mess with all their shiny new toys. Oh, and the BEST part is that this stuff smells seriously amazing. Smells of chocolate, peppermint, and mocha will all permeate through your house and have it smelling better than anything you could buy at Bath and Body Works!

The ingredients for biscotti are spread out on a white marble countertop.

Edible Shots by Melissa

How to Make It

Heat it up! Preheat your oven to 350°F.

Combine the dry ingredients. In the bowl of an electric mixer, stir the flour, instant coffee, cinnamon, nutmeg, baking soda, baking powder, sugar and salt until combined.

Create the dough. In a small bowl, whisk together the eggs and vanilla. Add the egg mixture to the dry ingredients and beat until a dough has formed.

Slice into logs. Turn the dough out onto a lightly floured surface and form into a ball. Divide the ball in half and form each half into a log measuring approximately 12 inches long and 2 inches wide. Place the logs on a baking sheet lined with parchment and lightly floured about 3 inches apart.

Bake. Bake the dough on the middle rack for 40 minutes or until they are firm all over. Remove the logs from the oven and let cool for a few minutes.

Slice, then bake again. On a cutting board, slice the logs on a diagonal about 1/2 inch thick. Place the slices back on the baking sheet and bake them for 10 minutes on each side or until golden.

Cool, then decorate. Cool the biscotti to room temperature and then, using a pastry bag or ziplock bag with the tip cut off, drizzle the melted chocolate all over the biscotti. Immediately sprinkle with the crushed peppermint.

Enjoy! Allow to cool so the chocolate hardens and the candy adheres. Then serve, or store, and enjoy!

A piece of biscotti is placed on the rim of a whipped cream topped cup of coffee.
Edible Shots by Melissa

How long will biscotti stay fresh?

In an airtight container at room temperature, this homemade biscotti will stay fresh for up to 2 weeks! I recommend making it ahead of time, that way you can enjoy this festive biscotti for a full 2 weeks during the month of December.

Can I make biscotti dough ahead of time?

Yes! In an airtight container in the fridge, biscotti dough will stay fresh for up to about 2 days.

A stack of biscotti is placed on a glass plate next to a full glass mug of coffee.
Edible Shots by Melissa

Enjoy even more sweet treats on Christmas morning!

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A stack of gingerbread biscotti is stacked on a white plate.

Get the Recipe: Peppermint White Chocolate Biscotti

This White Chocolate Peppermint Mocha Biscotti is hands down the best thing about winter!
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Ingredients

  • Makes approximately 2 1/2 dozen cookies
  • 2 cups all-purpose flour
  • 2 tablespoons instant coffee granules
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 4 candy canes, crushed fine
  • 1 cup melted white chocolate, I used Ghiradelli Melts and followed the manufacture’s directions for microwave melting

Equipment

  • 1 baking sheet

Instructions 

  • Preheat oven to 350 degrees
  • In the bowl of an electric mixer, stir the flour, instant coffee, cinnamon, nutmeg, baking soda, baking powder, sugar and salt until combined.
  • In a small bowl, whisk together the eggs and vanilla. Add the egg mixture to the dry ingredients and beat until a dough has formed.
  • Turn the dough out onto a lightly floured surface and form into a ball. Divide the ball in half and form each half into a log measuring approximately 12 inches long and 2 inches wide. Place the logs on a baking sheet lined with parchment and lightly floured about 3 inches apart.
  • Bake the dough on the middle rack for 40 minutes or until they are firm all over. Remove the logs from the oven and let cool for a few minutes.
  • On a cutting board, slice the logs on a diagonal about 1/2 inch thick. Place the slices back on the baking sheet and bake them for 10 minutes on each side or until golden.
  • Cool the biscotti to room temperature and then, using a pastry bag or ziplock bag with the tip cut off, drizzle the melted chocolate all over the biscotti. Immediately sprinkle with the crushed peppermint.
  • Allow to cool so the chocolate hardens and the candy adheres. Store in an airtight container.
Serving: 1g, Calories: 95kcal, Carbohydrates: 17g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 17mg, Sodium: 67mg, Potassium: 46mg, Fiber: 0g, Sugar: 10g, Vitamin A: 25IU, Calcium: 16mg, Iron: 0.5mg