Gluten free chocolate peppermint biscotti drizzled in white chocolate and topped with crushed candy canes makes a refreshing minty treat! It is perfect for holiday snacking! Serve this Christmas biscotti with coffee, tea, or when you are craving a sweet treat. It’s easy to make, and everyone loves it!!
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When it comes to the holidays, there are just some things that are expected. Peppermint is one of those items! I just had to top my chocolate biscotti with crushed peppermint candy!
You can eat this chocolate peppermint biscotti any time of year, it’s just finding candy canes is a struggle during the offseason, but you could use regular peppermint candies if you wanted. Either way, I have a feeling you’re going to fall in love with this biscotti.
If you love biscotti and cookies as much as I do, check out all of my delicious gluten free cookie recipes on the blog!
Why this biscotti is so good:
- Peppermint and chocolate flavors are just meant to go together.
- This gluten free peppermint biscotti is so easy to make!
- You can cut it out as traditional biscotti, or cut it out in a Christmas tree shape like I did for my Gluten Free Gingerbread Biscotti recipe.
- Most gluten free flour blends work, making this recipe really versatile.
You will want to try my Gluten Free Chocolate Chip Biscotti recipe too!
Ingredient notes:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend, Cup4Cup, and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Cocoa powder - Most cocoa powder brands are gluten free but it is important to always read the label of the package to ensure there is not gluten, or cross-contamination. I love Anthony's and Ghirardelli brands of cocoa powder.
- Butter - If you are dairy-free, use vegan butter for this recipe.
Recipe step by step directions:
Preheat the oven to 325º F.
Step 1: Add your dry ingredients to a bowl. Use a whisk to blend it together.
Best ways to measure gluten free flour:
To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.
Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 2: Add the wet ingredients to a small bowl and mix. Pour the wet ingredients into the dry ingredients to make the biscotti dough.
Step 3: Place the dough onto a piece of parchment paper and form it into a rectangle. Use a sharp knife to cut score lines into the dough.
HINT: Do not cut all the way through the dough, I cut about ¼ of the way down. These lines will make it easier to cut the dough mid-way through baking.
Step 4: Bake the biscotti for 15 minutes then remove it from the oven.
Step 5: Use a sharp knife to cut all the way through the cut marks. Gently turn each slice of biscotti on its side on the tray. Be sure there is some space around each slice.
Step 6: Bake on the side for 15 minutes, then carefully flip the biscotti slices over to bake on the other side. Bake for 15 minutes. After this, your biscotti should be hard. (If your slices are really thick it may take longer for it to bake.)
Step 7: When the biscotti are cooled, melt the white chocolate in the microwave. Microwave it at 20-second intervals, stirring between each. Reduce the microwave time to 10 seconds when the white chocolate starts to melt. This is important to prevent it from burning.
Drizzle the gluten free peppermint biscotti with the white chocolate and then sprinkle crushed candy canes or peppermint candy over the tops.
Variations:
- Add chocolate chips to the biscotti dough.
- Use some nuts like pecans or walnuts to add a bit of texture to your biscotti.
- Decorate the biscotti with sprinkles instead of candy canes.
Storeage tips:
Store your gluten free Christmas biscotti in an air-tight container or a zipper-style bag with the extra air squeezed out. It will keep fresh for up to 4 days.
Tips and Recipe FAQ:
You can easily freeze biscotti. Place them in a freezer zip-style bag and press the extra air out. Place it in the freezer. Biscotti should keep fresh up to 4 months in the freezer.
You can easily make my chocolate peppermint biscotti recipe dairy-free by using vegan butter.
If your biscotti turned out soft, it needs to bake longer.
You can make biscotti hard by baking it on each side for 15 minutes. If your biscotti slices are really thick, you would want to bake it longer on each side.
My favorite way to eat chocolate biscotti is to dip it into hot coffee or hot cocoa. You can also dip it in milk!
Biscotti will harden a bit more when it cools.
If chocolate mint flavors are your thing, give my moist Gluten Free Chocolate Mint Cake recipe a try too!
More gluten free holiday recipes:
- Gluten Free Gingerbread Shortbread
- Delicious Gluten Free Hot Chocolate Donuts
- Gluten Free Eggnog Crinkle Cookies
- My Best Gluten Free Gingerbread Bundt Cake
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📖 Recipe
Gluten Free Peppermint Biscotti
Ingredients
- 2 cups gluten free flour blend * see note
- 1 cup sugar
- ½ cup cocoa powder
- 2 teaspoons baking powder * use aluminum free
- ¼ teaspoon salt
- ¾ cup butter softened
- 1 teaspoon peppermint extract
- 2 eggs large
Drizzle and Topping:
- ½ cup white chocolate
- ⅓ cup crushed candy canes
Instructions
- Preheat the oven to 325º F.
- Add your dry ingredients to a bowl. Use a whisk to blend it together.
- Add the wet ingredients to a small bowl and mix. Pour the wet ingredients into the dry ingredients to make the biscotti dough.
- Place the dough onto a piece of parchment paper and form it into a rectangle. Use a sharp knife to cut score lines into the dough.
- HINT: Do not cut all the way through the dough, I cut about ¼ of the way down. These lines will make it easier to cut the dough mid-way through baking.
- Bake the biscotti for 15 minutes then remove it from the oven.
- Use a sharp knife to cut all the way through the cut marks. Gently turn each slice of biscotti on its side on the tray. Be sure there is some space around each slice.
- Bake on the side for 15 minutes, then carefully flip the biscotti slices over to bake on the other side. Bake for 15 minutes. After this, your biscotti should be hard. (If your slices are really thick it may take longer for it to bake.)
- When the biscotti are cooled, melt the white chocolate in the microwave. Microwave it at 20-second intervals, stirring between each. Reduce the microwave time to 10 seconds when the white chocolate starts to melt. This is important to prevent it from burning.
- Drizzle on the white chocolate and then sprinkle the crushed candy cane on top of the biscotti while the chocolate is still melted.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter. Also use dairy-free white chocolate.
- This biscotti will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
Nutrition
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