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1
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
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2
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.
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3
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.
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4
Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
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5
Dip a spatula in water and use it to smooth surface of the logs.
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6
Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
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7
Reduce oven temperature to 300 degrees F (150 degrees C).
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8
Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
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9
Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
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10
Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
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11
Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.
