In a mixer, beat sugar, hot water, eggs, instant coffee and peppermint extract together until smooth and creamy. Slowly add in 2 cups flour, 3/4 cup cocoa, baking soda and salt.

Batter will be very sticky. Line two cookie sheets with Silpat or parchment paper. In small bowl, mix the remaining 2 tablespoons of cocoa powder with the remaining 1/2 cup flour. Divide dough in half and sprinkle parchment with flour/cocoa mixture. With hands, press dough into two rectangles, about 4″ by 10″ (and 1/2″ high).

Bake in a 350ºF oven for about 20 minutes. Remove and let cool 10-15 minutes. Slice rectangles into 1/2″ to 3/4″ wide slices. Lay each slice on its side and put back in the oven (on the parchment-lined baking sheet) for an additional 15-20 minutes.

Remove from oven and allow to cool completely on a wire rack.

Melt white chocolate morsels according to package directions. Spread bottoms of each biscotti with white chocolate then dip into the crushed candy canes. Allow to set, about one hour.

Makes about 18 large biscotti. Enjoy!