I have been wanting to make biscotti for awhile and this was the perfect excuse to not only make the biscotti, but also use it as part of a gift (especially for a coffee or hot tea drinker). I gave it to one of my cousins along with a gift card, and she said it was good. I had some white almond bark, so that’s what I used to dip them in instead of white chocolate. Even though Christmas is over, you can still use your leftover candy canes or even peppermint.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
2/3 cup finely crushed peppermint candy canes
White Almond Bark
extra crushed candy canes to sprinkle on top
1. Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
2. In a medium bowl whisk together flour, baking powder & salt. In a large mixing bowl, beat together butter & sugar. Add eggs one at a time, mixing well after each. Add dry ingredients & mix until combined & stir in crushed candy.
3. Divide dough into 4 pieces. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto prepared baking sheet.
4. Bake until tops are cracked & ends just start to turn light brown, about 18-20 min. Remove from oven & reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
5. Cut each log diagonally into 1/2″ slices with sharp serrated knife. Arrange pieces standing up back onto the baking sheet.
6. Bake until cookies are light golden brown & crisp on both sides, about 12-15 min. The centers may still be a little soft but will firm up as they cool. Place onto cool rack & cool completely.
7. Dip tops of each biscotti into melted almond bark & shake off excess. Immediately sprinkle with additional crushed candy canes & set on a parchment paper lined baking sheet until the coating has set.