- 2 cups white sugar
- 1 cup butter, softened
- 1 cup unsweetened cocoa powder
- 4 eggs
- 1/3 cup chocolate liqueur (such as Godiva®)
- 2 teaspoons peppermint extract
- 4 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 2/3 cups mint chocolate chips (such as Hershey's®)
- 2 (14 ounce) packages white candy melts (confectioners' coating)
- 6 large peppermint candy canes, crushed
- Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
- Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
- Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
- Dip a spatula in water and use it to smooth surface of the logs.
- Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
- Reduce oven temperature to 300 degrees F (150 degrees C).
- Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
- Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
- Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
- Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.