CANDY CANE BISCOTTI RECIPE

Candy Cane Biscotti Recipe image

Provided by á-71200

Number Of Ingredients 12

COOKIE:
1/2 cup butter, softened
1/2 cup sugar
3 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2/3 cup peppermint candy canes, finely crushed*
COATING:
1 (14-ounce) package almond bark or vanilla candy coating
2 drops red or pink food color
1/4 teaspoon peppermint extract, if desired
decorator candies, sugars or crushed peppermint candy canes, if desired

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.