Candy Cane Biscotti

3/4 cup sugar
1/2 cup (1 stick) butter softened
3 eggs
2 teaspoons peppermint extract
2 3/4 cups flour
1 cup of chopped candy cane– reserving about 1/4 a cup for topping
1/2 cup of crushed candy cane (it should resemble a fine sugary dust)
2 teaspoons baking powder
1/2 teaspoon salt
3 squares of semisweet chocolate, melted– or about half a cup of candy melts
3 squares of white baking chocolate

Pink Sugar Glaze

2 tablespoons milk
1/4 -1/2 teaspoon peppermint extract (depending on how pepperminty you want it)
few drops of red food coloring.

Preheat oven to 350°. Grease a large baking sheet.

In a large bowl, mix sugar and butter until creamy. Stir in eggs and peppermint extract til smooth.

In another bowl, combine flour, baking powder and salt. Using mixer set on low, beat flour mixture into butter mixture until a dough forms. Carefully stir 3/4 cup of chopped candy cane in by hand.

Divide dough in half. Shape each half into a 9 X 2 log and place on prepared cookie sheet. Flatten logs slightly.

Bake logs for 20 minutes. Transfer sheet to wire rack, cool 10 minutes. Transfer logs to work surface and cut crosswise on a slight diagonal. 1/2″ thick.

Reduce oven to 325°, arrange slices on 2 ungreased baking sheets. Bake until dry, about 20 minutes. Transfer to wire rack, cool completely.

Make Pink Sugar Glaze: Stir the milk into the sugar slowly. Adding more, a few drops at a time, as needed. The sugar glaze is at proper consistency when it coats the spoon. Add the peppermint extract and food coloring. Stir until it makes a nice pink color. Spread the glaze lightly, onto the flat side of the completely cooled biscotti. Let dry til glaze is firm.

Drizzle melted chocolates over cookies in a zig zag fashion. Immediately sprinkle liberally, with crushed and chopped candy cane pieces. Let stand about 15 minutes.


Hamilton Beach 6-Speed Classic Stand Mixer, Stainless Steel

This entry was posted in Recipes.

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