This homemade gluten-free chocolate peppermint biscotti is drizzled in white chocolate and topped with crushed candy canes. It 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. Finding candy canes is a struggle during the offseason, but you could use regular peppermint candies. 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 my delicious gluten free cookie recipes on the blog!
Why this gluten-free chocolate biscotti recipe is so good:
- The peppermint and chocolate flavors are just meant to go together.
- This gluten free peppermint biscotti is so easy to make! It tastes like it came from a bakery!
- You can cut it out as a traditional biscotti or in a Christmas tree shape, as 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 or this Gluten Free Almond Biscotti recipe, too!
I made this for a holiday brunch with hot cocoa, and everyone enjoyed it!
sara b., pinterest comment
Allergen Information:
This homemade chocolate mint biscotti is gluten-free, nut-free, soy-free, and oat-free. You can make it dairy-free using dairy-free butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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.
- Baking Powder – I recommend using aluminum-free.
- Cocoa Powder – Most cocoa powder brands are gluten free, but it is important always to read the label of the package to ensure there is no gluten or cross-contamination. I love Anthony’s Dutch Process Cocoa Powder.
- Butter – I recommend unsalted butter.
- Eggs – Use size large eggs.
Step-By-Step Photos and Directions:
Preheat the oven to 325º F. Set the oven rack in the middle position.
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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.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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 1/4 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 one side for 15 minutes, then carefully flip the biscotti slices over to bake on the other side for 15 minutes. After this, your biscotti should be hard. (If your slices are really thick, it may take longer for them 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.
Step 8: Drizzle the gluten free peppermint biscotti with the white chocolate and then sprinkle crushed candy canes or peppermint candy over the tops.
Store your gluten free Christmas biscotti in an airtight container or a zipper-style bag with the extra air squeezed out. It will keep fresh for up to 4 days.
Try these fun flavor 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.
Frequently Asked Questions:
You can easily freeze biscotti. Place them in a freezer zip-style bag, press the extra air out, and place the bag in the freezer. Biscotti should keep fresh for up to four months.
If your biscotti turns out soft, it needs to be baked longer.
You can make biscotti hard by baking it on each side for 15 minutes. If your biscotti slices are thick, you want to bake them longer on each side.
The biscotti will harden a bit more when it cools.
If chocolate mint flavors are your thing, try my Gluten Free Chocolate Mint Cake recipe.
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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Peppermint Biscotti
Ingredients
Equipment
Method
- Preheat the oven to 325º F.
- Add 2 cups gluten free flour blend, 1 cup cane sugar, 1/2 cup cocoa powder, 2 teaspoons baking powder, and 1/4 teaspoon salt to a bowl. Use a whisk to blend it together.
- Add partially melted 3/4 cup unsalted butter, 1 teaspoon peppermint extract, and 2 large eggs 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 1/4 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 1/2 cup 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 1/3 cup crushed candy canes on top of the biscotti while the chocolate is still melted.
Nutrition
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 fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
The dough was actually very delicious however I struggled to be able to gently flip them on their sides to continue baking. The pieces actually broke apart very easy when I began to even tough them. Delicious though. I used 1 to 1 Bob’s Redmill flour and everything else literally per recipe.
Hi Erin, What gluten free flour blend did you use? Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the dough. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids. Given your biscotti were breaking so easily, I wonder what the consistency of dough you had?
Wow these are delicious!!
Thank you so much for coming back to let me know, Becky! I am so glad you loved this biscotti recipe.