Ingredients

1 ¾ cups + 2 TBSP all-purpose flour

¼ cup + 2 TBSP unsweetened cocoa powder

1 teaspoon baking soda

¾ teaspoon salt

1 stick unsalted butter, softened

¾ cup + 2 TBSP granulated sugar

2 large eggs

1 ¾ teaspoons vanilla paste or extract

¼ teaspoon peppermint extract

1 cup crushed Russell Stover chocolate pieces

1 8oz package Russell Stover White Chocolate Peppermints

6 large candy canes, crushed

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, stir together flour, cocoa powder, baking soda and salt.
3. In the bowl of a stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, blending well after each one. Beat in vanilla paste and peppermint extract. Add dry ingredients and chocolate chips on low speed until just combined.
4. Dust work surface with flour. Scrape dough onto the work surface and sprinkle the top lightly with flour. Shape the dough into a ball and cut in half. Roll each piece into a log shape; 10 inch x 2 inch x ¾ inch.
5.  Place logs on prepared baking sheet, allowing enough space for the dough pieces to spread while they bake- about 35 minutes.
6.  Remove from oven and let cool, on the baking sheet, for 5 minutes. Using a sharp knife, slice logs into ¾ inch pieces. Turn the biscotti on their sides (cut side down) and place back in the oven for 10 more minutes, to dry and crisp up. 
7. Remove from oven and leave on baking sheet to cool, 5 minutes. Transfer to a wire rack to cool completely.
8. Once cooled, melt the White Chocolate Peppermints in a microwave safe bowl for 30 seconds on 50% heat. Microwave for additional 15 second increments until melted. Using a spoon or piping bag, drizzle chocolate over biscotti. Sprinkle with the crushed candy canes. Store in an airtight container.