CANDY CANE BISCOTTI

CANDY CANE BISCOTTI image

Yield 36 each

Number Of Ingredients 9

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2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
8 tbsp. unsalted butter, room temperature
1/2 cup sugar
3 large eggs
2/3 cup finely crushed candy canes (about 12 canes) *
2 tbsp. melted white chocolate for garnish
*To crush my candy canes, I simple unwrapped the canes and placed inside a sealed plastic bag. I then got out some holiday angst with my handy kitchen mallet and crushed away. How sweet is that?

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.