Candy Cane Biscotti

I have two really amazing recipes to share. I have my favorite holiday recipes that I make every year but I also like to try new ones. And if they are good, they will stick around for next year. This is definitely a stick-around recipe.

Candy Cane Biscotti:


Candy canes get crushed up and added into the dough and they add a great flavor plus a little bit of crunch. Such great texture!


The ends get dipped in white chocolate and then sprinkled with a little bit of crushed candy canes. Just enough sweet taste to one end of the biscotti while leaving the other end plain.


I got so many compliments on these. I packaged them up for my kid's teachers and they loved them. My co-workers enjoyed them. This recipe is absolutely a keeper and I will be making them again and again and again. They would make a great addition to any cookie platter or Christmas morning coffee or a lovely hostess gift. Enjoy!!!

Candy Cane Biscotti
from Annie's Eats

Ingredients:
2½ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup sugar
3 large eggs
2/3 cup finely chopped peppermint candies, plus extra for garnish
14 oz. white chocolate

Directions:
Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicon baking mat.

In a medium mixing bowl, combine the flour, baking powder and salt; stir briefly with a fork to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until well combined, about 2 minutes. Beat in the eggs one a time, mixing well after each addition. Add in the dry ingredients and mix on low speed just until incorporated. Fold in the 2/3 cup crushed peppermints with a rubber spatula until evenly incorporated.

Evenly divide the dough into 4 portions. Form each into a 9″ by 1½” log on the prepared baking sheet, spaced evenly. Bake until the cookies are light golden brown on top, about 18-20 minutes. Remove the pan from the oven and let cool for 10 minutes on the cookie sheet. Reduce the oven temperature to 325° F.

After the logs have cooled for 10 minutes, use a sharp serrated knife to cut the logs into ½-inch slices on the diagonal. Arrange the cut pieces on the baking sheet, laying on one of their cut sides so one cut side is facing up. Bake for 15 minutes more, until the cookies are light golden brown and crisp. (They may seem a bit soft, but will firm as they cool.) Transfer to a cooling rack to cool completely.

Once the biscotti have cooled, melt the white chocolate in the top of a double boiler. Dip one half of each cookie in the chocolate, shake gently to remove the excess, and transfer to a baking sheet or work surface lined with wax paper. Sprinkle with extra crushed candy canes while the chocolate is still wet. Let stand at room temperature until the chocolate has set completely. Store in an airtight container.