Candy Cane Biscotti

By Texaschef11

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/2 cup sugar
• 3 large eggs, at room temperature
• 2/3 cup crush peppermint candy canes, plus extra for garnish
• 14 oz white chocolate (use bars, not chips)

Preparation

Step 1

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add the dry ingredients and beat just until incorporated. Use a rubber spatula to fold in the candy cane pieces.

Divide the dough into 4 equal pieces. Shape each into a log that is roughly 9-inches by 1 1/2-inches. Transfer them to the prepared baking sheet, spacing them about 3 inches apart. Bake for 18-20 minutes, or until the logs are light golden brown and cracked and top. Transfer the pan to a wire rack and let the logs cool for 10 minutes on the baking sheet. Reduce the oven to 325 F.

Working with one log at a time, cut into 1/2-inch slices on the diagonal using a serrated knife. Transfer the biscotti to the baking sheet, cut side down. Bake for 12-15 minutes, or until the biscotti are light golden brown and crisp on both sides. Transfer the pan to a wire rack and cool completely.

Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir occasionally until melted. Dip half of each biscotti cookie into the melted chocolate, letting the excess drip off before transferring to a sheet of wax paper. Garnish with extra crushed candy canes while the chocolate is wet, if desired. Let the chocolate set then store in an airtight container.

Makes about 3-4 dozen