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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.
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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 (17x12-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 16x1½-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.