Candy Cane Biscotti
Candy Cane Biscotti Image

Candy Cane Biscotti

When you bake these small and tender peppermint biscotti cookies, the lively aroma of sweet peppermint will drift from your oven.

45 min
02 hrs 25 min



1/2 cup Land O Lakes® Butter, softened

1/2 cup sugar

3 large Land O Lakes® Eggs

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

2/3 cup finely crushed peppermint candy canes  


1 (14-ounce) package vanilla candy coating (almond bark)

2 drops red or pink food color

1/4 teaspoon peppermint flavoring, if desired


Decorator candies, sugars or crushed peppermint candy canes, if desired


 *Substitute 30 starlight mint hard candies, crushed.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in crushed candy.

  3. STEP 3

    Divide dough into fourths on lightly floured surface with lightly floured hands. Shape each into 9x1 1/2-inch logs. Place logs 3 inches apart onto lightly greased large cookie sheet.

  4. STEP 4

    Bake 18-20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce oven temperature to 325°F. Cool logs 10 minutes on cookie sheet.

  5. STEP 5

    Carefully remove logs to cutting surface. Cut into 1/2-inch slices with sharp serrated knife. (Discard ends). Arrange pieces on same cookie sheet, cut-side down. Continue baking 12-14 minutes, turning once, or until cookies are lightly browned and crisp on both sides. Remove to cooling rack; cool completely.

  6. STEP 6

    Place candy coating in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5-7 minutes or until melted. Remove from heat. Stir in food color and peppermint flavoring, if desired.

  7. STEP 7

    Dip each biscotti half way into warm coating; shake off excess. Place onto waxed paper. Immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired. Let set at room temperature until coating is hardened.

Tip #1

- To crush candy canes, place candy in heavy-duty resealable plastic food bag. Seal bag; pound candies with rolling pin or hammer to crush. (If bag starts to puncture, place bag in another bag and continue pounding.)

Tip #2

- Line cookie sheet with parchment paper for easy cleanup and to prevent candy in dough from sticking to cookie sheets.

Tip #3

- Leftover candy coating can be used to dip pretzels.


4.5Fat (mg)
20Cholesterol (mg)
35Sodium (mg)
16Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  December 23, 2015

Excellent recipe. Tastes good and looks great on a cookie tray.

— says Laurie
  November 17, 2015

These are wonderful and worth the extra baking time. I love these the most of any biscotti I've tried.

— says Iva
  January 07, 2014

WOWzer this is an AMAZING recipe! I don't normally like candy canes or minty things, but this is now a favorite of mine. We included these on our holiday cookie trays this year. I recommend crushing up the peppermint REALLY finely- if the chunks are too big, they might hurt your teeth. One batch was overcooked and I think they tasted even better this way but it's just my personal taste perhaps. I think white chocolate is a must for these- adds a certain creaminess. I will make these every year. They hold up really well in the freezer and are (unfortunately) just as tasty frozen. This is a winner.

— says Heather
  December 13, 2011

Yum yum! This was a bit of work, but the results were great. So pretty, perfect for a gift. Next time I would roll the logs a bit thicker than the recommended 1.5 inches.

— says Celeste
  January 07, 2011

The dough was very sticky and so I dipped my hands in flour to pat into loafs and it worked well...I got tired of hammering the candy canes and ended up crushing them in the food processor.

— says Joan
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