Candy Cane Biscotti
From the kitchen of Julie Covich
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Good for parties/potlucks, Travels well
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter, softened
2 tablespoons water
1 teaspoon peppermint extract
2 large eggs
1 cup peppermint candy canes, finely crushed and divided
1/2 cup slivered almonds, toasted
4 squares (1 ounce each) white chocolate, melted
Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
Combine flour, baking powder and salt in a large bowl, set aside.
Beat sugar, butter, water, peppermint extract and eggs in large bowl with electric mixer at medium speed until blended. Add flour mixture, 1/2 cup crushed candy canes and almonds, beat at low speed until just blended.
Divide dough in half, shape each half into 10x3 inch long log, place each log on separate prepared cookie sheet,
Bake each log 30 minutes or until center is firm to touch.
Let cool for 15 to 20 minutes.
Using serrated knife, cut logs diagonally into 1/2inch slices.
Place on cookie sheets.
Bake 15 minutes, turn and bake 12 to 15 minutes longer or until edges are browned.
Cool completely on wire rack.
Dip each cookie halfway into the melted chocolate.
Before chocolate solidifies, dip ends into remaining 1/2 cup crushed candy canes, or sprinkle crushed candy into chocolate.
Store in tightly covered container
Note: To toast nuts, spread in single layer on baking sheet; toast in pre-heated 350 degree oven 8 to 10 minutes or until very lightly browned. Or, place nuts in microwavable dish. Heat at high 1 to 2 minutes or just until light golden brown, stirring nuts every 30 seconds. Allow to stand 3 minutes. The nuts will darken and become more crisp as they cool.
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