Candy Cane Biscotti

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.


Candy Cane Biscotti
Adapted from Pennies on a Platter via Daily Deliciousness

Ingredients:
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

Directions:
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.

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