Wednesday, February 17, 2010

Candy Cane Biscotti


 When I was a kid I remember going to my grandmother’s house and the kitchen without fail was always stocked with a big jar of chocolate dipped biscotti.  I was hooked since the first bite. 

The first snow storm of the season back in December left us with our first of many snow days.  If you asked me now whether or not I am sick of snow days I would probably say yes, but there is definitely something to be said about wearing your pj’s while working from home—and technically working from bed.  Back to the first snow day…I decided to take advantage and invited a few friends over for some candy cane biscotti and board games.


This was my first attempt at biscotti and although it wasn’t the traditional hazelnut, almond, or chocolate kind, it was very surprising and remarkably delicious.  Once you taste your first bite of white chocolate mixed with peppermint you’ll understand why the recipe makes about 48 pieces.  This is a great recipe to try if you have extra candy canes leftover from the holidays.


Candy Cane Biscotti
adapted from Land o Lakes 

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
14 ounces white chocolate, melted
extra crushed candy canes to sprinkle on top

Preheat oven to 350 degrees F.  In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat together butter and sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined – stir in crushed candy cane (I put the candy canes in a Ziploc bag and crushed them with a rolling pin).

Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto a parchment-lined baking sheet.


Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325 degrees F. Cool logs 10 minutes on cookie sheet.


Cut each log diagonally into 1/2″ slices with sharp serrated knife.  Arrange pieces standing up back onto the baking sheet.

Bake about 13 to 15 minutes or until cookies are light golden brown and crisp on both sides. The centers may still be a little soft, but will firm up as they cool. Place onto a rack and cool completely.

Dip half of each biscotti into melted white chocolate. Immediately sprinkle with additional crushed candy canes and set on a parchment or wax paper lined baking sheet until the chocolate has set.

Make about 48 pieces.

3 comments:

  1. Delicious! Seriously, this blog ROCKS. It's going to make me learn how to bake.

    Good work!!!

    Greg:)

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  2. I don't just love these because I helped sprinkle the candy cane....

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  3. These look so good...I'm seriously considering leaving work and going home to bake some. Stupid mondays..
    xoxo - Alyce

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