Candy Cane Biscotti Recipes

Steps:

• Heat oven to 350°F. Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in crushed candy. Divide dough into fourths on lightly floured surface with lightly floured hands. Shape each into 9x1 1/2-inch logs. Place logs 3 inches apart onto lightly greased large cookie sheet. Bake 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce oven temperature to 325°F. Cool logs 10 minutes on cookie sheet. Carefully remove logs to cutting surface. Cut into 1/2-inch slices with sharp serrated knife. (Discard ends). Arrange pieces on same cookie sheet, cut-side down. Continue baking 12-14 minutes, turning once, or until cookies are lightly browned and crisp on both sides. Remove to cooling rack; cool completely. Place candy coating in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5 to 7 minutes or until melted. Remove from heat. Stir in food color and peppermint extract, if desired. Dip each biscotti half way into warm coating; shake off excess. Place onto waxed paper. Immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired. Let set at room temperature until coating is hardened. *Substitute 30 starlight mint hard candies, crushed.

Steps:

• 1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 2. In a bowl, combine flour, baking powder and salt and combine with a fork. In a separate bowl, mix sugar and butter at medium-high speed until combined, about 2 minutes. Beat the eggs in, one at a a time, combining well after each addition. Then add dry ingredients and mix on low just until combined. 3. Fold in 2/3 cup crushed candy canes until incorporated. 4. With well floured hands, evenly divide dough into three parts and form logs about 7 inches long and 3 inches wide. Place the logs onto the lined baking sheet, spaced evenly. 5. Bake cookies for about 20 minutes. Remove from oven and let cool on baking sheet for about 10 minutes. Reduce oven temperature to 325 degrees. 6. After 10 minutes of cooling, slice logs with a serrated knife into 1 inch pieces on the diagonal. Arrange pieces on the baking sheet with a cut side facing up. Bake for an additional 15 minutes or until cookies are golden brown and crisp. Transfer to a cooling rack to cool completely. (They will firm up as the cool too!) 7. Once the biscotti has cooled, drizzle with melted white chocolate. I used these simple blocks of chocolate which melt easily in the microwave.

Steps:

• Heat oven to 350. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed. Stir in crushed candy.
• Divide dough into fourths on lightly floured surface. Shape each fourth into 9 x 1 1/2 inch round logs with lightly floured hands. Place logs 3 inches apart onto lightly greased large cookie sheet.
• Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
• Carefully remove logs to cutting surface. Cut each log into 1/2 inch slices with sharp serrated knife. [Discard ends] Arrange pieces on same cookie sheet, cut-side down.
• Bake for 12 to 14 minutes, turning once, or until cookies are light golden brown and crisp on both sides. Place onto cool rack; cool completely.
• Place candy coating in 2 quart saucepan. Cook over medium heat, stirring occasionaly, until melted [5 to 7 minutes]. Remove from heat. Stir in food color and peppermint extract.
• Dip half of each biscotti into melted coating. Shake excess into pan. Place onto waxed paper; immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired. Let set at room temperature until coating is hardened.