candy cane biscotti

Biscotti, by its very nature, begs to be dunked. This one is great dunked in hot chocolate, coffee, or milk. It makes for a lovely peppermint-scented home while baking and is one of Santa’s most-requested cookies.

Candy Cane Biscotti

Santa's most-requested recipe. Biscotti is double-baked, making it the perfect receptacle for dunking into hot chocolate, coffee, or milk.

Print Recipe Pin Recipe

Servings 30

Ingredients

  

For the Candy Cane Biscotti:

• ½ cup unsalted butter
• ½ cup granulated sugar
• 3 large eggs
• 2½ cups unbleached all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ tsp vanilla
• ¼ tsp peppermint extract
• ⅔ cup candy canes (about 8 standard size) finely crushed

For the Candy Cane Topping:

• 7 ounces white chocolate chopped
• 2 tsp vegetable shortening
• 3 candy canes (standard size)

Instructions

 

For the Candy Cane Biscotti:

• Preheat the oven to 350º F. Line a large baking sheet (17×12-inches) with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, cream the butter and sugar until light and fluffy.
• Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition.
• Scrape down the sides of the bowl again and add the vanilla and peppermint extract.
• Add the flour; mix until flour is completely incorporated.
• Fold in the finely crushed candy canes.
• Transfer the dough to a lightly floured work surface, dividing it in half. Form each piece of dough into a 16×1½-inch log (you may adapt the size of the log to a smaller pan).
• Place the logs on the prepared sheet pan about 4-inches apart; put baking sheet in the freezer for 10 minutes for the dough to chill.
• Bake for 25-30 minutes or until lightly golden and still slightly soft on the inside. Remove the pan from the oven and allow the logs to rest on the pan for 10-15 minutes.
• Reduce the oven temperature to 325º F.
• Carefully transfer the logs to a cutting surface. Using a sharp or serrated knife, cut the logs into ¾-inch wide slices on the diagonal. Return the slices cut side down to baking sheet.
• Bake for 20 minutes. Remove from the oven and cool completely on the baking sheets.

For the Candy Cane Topping:

• Over a double boiler, melt the white chocolate and shortening. Drizzle the chocolate over the cooled biscotti and sprinkle with the crushed candy canes.
• Allow the chocolate to set completely before storing. Biscotti can be stored in an airtight container for up to one week.