Shorecook's Chocolate Peppermint Biscotti

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.

5 . Stage

Dip a spatula in water and use it to smooth surface of the logs.

6 . Stage

Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.

7 . Stage

Reduce oven temperature to 300 degrees F (150 degrees C).

8 . Stage

Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.

9 . Stage

Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.

10 . Stage

Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.

11 . Stage

Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.