Candy Cane Biscotti
Recipe By: 
 
Ingredients
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt 8 tablespoons unsalted butter, room temperature
  • ½ cup granulated sugar
  • 3 large eggs
  • ⅔ cup finely crush peppermint candy canes
  • 14 ounces white chocolate, melted
  • if you want, extra crushed peppermint candy to sprinkle on top
Preparation Instructions
  1. Preheat your oven to 350˚.
  2. In a medium mixing bowl combine the flour, baking and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy. Add the eggs one at a time.
  4. Add the dry ingredients and mix until combined.
  5. Add the crushed candy canes
  6. Divide the dough into 4 equal pieces and shape each into a log 9 x 1.5". Place the logs on a baking sheet lined with parchment, about 3 inches apart.
  7. Bake until the top starts to crack a little and the ends are turning a little brown, about 18-20 minutes. Remove from oven and reduce temperature to 325˚. Allow logs to cool 10 minutes on the tray.
  8. Cut each log diagonally with a sharp serrated knife, about ½" thick and arrange them standing up on the baking sheet, discard the ends if you like or nibble on them.
  9. Bake until light golden color and crispy about 12-15 minutes, the centers may still be a tad soft but they will firm up as they cool. Cool completely on a wire rack.
  10. Once cool, drizzle with white chocolate and if desired, sprinkle with a little more crushed peppermint.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/12/candy-cane-biscotti/