Candy Cane Biscotti

By Neenee

Ingredients

• Cookie Ingredients:
• 1/2 cup LAND O LAKES® Butter, softened
• 1/2 cup sugar
• 3 eggs
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2/3 cup finely crushed peppermint candy canes*
• Coating Ingredients:
• 1 (14-ounce) package (almond bark) 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

Preparation

Step 1

Heat oven to 350°F. 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 9x1 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 oven temperature to 325°F. 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 cooling rack; cool completely.

Place candy coating in 2-quart saucepan. Cook over medium heat, stirring occasionally, until melted (5 to 7 minutes). Remove from heat. Stir in food color and peppermint extract, if desired.

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 (about 1 hour).

*Substitute 30 starlight mint hard candies.