Candy Cane Biscotti Recipes

CANDY CANE BISCOTTI

Candy Cane Biscotti image

"A lively aroma of peppermint will drift from your oven." From Land O' Lakes Holiday Cookies Magazine.

Provided by Courtly

Categories Dessert

Time 1h15m

Yield 48 cookies

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
1/2 cup sugar
3 eggs
2 1/2 cups flour
1 1/2 teaspoons baking powder
2/3 cup finely crushed peppermint candy cane
1 (14 ounce) package vanilla candy coating
2 drops red food coloring or 2 drops pink food coloring
1/4 teaspoon peppermint extract, if desired

Steps:

Heat oven to 350. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed. Stir in crushed candy.
Divide dough into fourths on lightly floured surface. Shape each fourth into 9 x 1 1/2 inch round logs with lightly floured hands. Place logs 3 inches apart onto lightly greased large cookie sheet.
Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
Carefully remove logs to cutting surface. Cut each log into 1/2 inch slices with sharp serrated knife. [Discard ends] Arrange pieces on same cookie sheet, cut-side down.
Bake for 12 to 14 minutes, turning once, or until cookies are light golden brown and crisp on both sides. Place onto cool rack; cool completely.
Place candy coating in 2 quart saucepan. Cook over medium heat, stirring occasionaly, until melted [5 to 7 minutes]. Remove from heat. Stir in food color and peppermint extract.
Dip half of each biscotti into melted coating. Shake excess into pan. 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.

Nutrition Facts : Calories 98, Fat 5, SaturatedFat 2.9, Cholesterol 19.5, Sodium 36.9, Carbohydrate 12, Fiber 0.2, Sugar 7, Protein 1.6

CANDY CANE BISCOTTI RECIPE

Candy Cane Biscotti Recipe image

Provided by á-71200

Number Of Ingredients 12

Ingredients

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.

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