Candy Cane Biscotti
- 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*
- 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
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.