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Candy Cane Biscotti


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  • 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



Step 1

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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