Candy Cane Biscotti

Biscotti means twice-baked.  The traditional recipe uses no form of yeast or fat  but I added a little butter to my dough. These crunchy little beauties are great dipped in your coffee or hot cocoa or wrap them up and give them as gifts for others to enjoy.  

Candy Cane Biscotti                                                                                   Printable Recipe

1/2 cup butter, softened

1/2 cup sugar

2 eggs

1 teaspoon mint (or peppermint) extract

2-1/4 cup all purpose flour

3/4 teaspoon baking powder

1/16 teaspoon salt

6 candy canes

1/3 cup milk chocolate

1/3 cup white chocolate chips

2/3 Tablespoon shortening, divided

1 candy cane crushed (optional)

Crush candy canes into small pieces.  It should yield about 1/2 cup.

Preheat oven to 350 degrees. In medium bowl cream butter and sugar.  Add eggs and extract and beat.

In small bowl mix together flour, baking powder, salt, and candy canes.

Gradually add dry mixture to creamed mixture.

Beat until just combined.

On UNgreased cookie sheet, shape into 12" x 4" rectangle.

Bake for 25 minutes.  Cool pan on wire rack for 15 minutes.

Cut into 1/2" slices.  I always measure since I know that I will keep getting larger each time if I don't.

Place cut side down on baking sheet.  Bake for 12-14 minutes more.

Cool on wire rack.

Melt 1/3 cup milk chocolate chips with 1/3 Tablespoon shortening (just a dab really.)

Drizzle on with a fork. Sprinkle with more crushed candy canes if you like.

Another option for presentation is to just put the chocolate on the skinny side.

To use the white chocolate you do the same, melt it with a dab of shortening and drizzle on.

Dip away!!