Biscotti-Candy Cane

By alas14

Ingredients

• 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 finely crushed peppermint candy canes
• 1 (14-ounce) package almond bark
• 2 drops red or pink food color
• 1 ⁄4 teaspoon peppermint extract
• sprinkles or candies optional

Preparation

Step 1

Preheat oven to 350 degrees F. Cream butter and sugar together in a large bowl at medium speed. Add eggs and continue beating until blended. Slowly add flour and baking powder, beating on low until completely mixed. Add crushed candy.

Dump dough on a floured surface and divide it in to fourths with lightly floured hands. Shape into 1-1/2 inch wide logs. Place logs on a lightly greased cookie sheet — with room to spread — and bake for 18 to 20 minutes until the edges start to brown.

Reduce oven temperature to 325 degrees F while the logs cool for 10 minutes.

Cut logs into 1/2-inch slices with a serrated knife, discarding the ends. Arrange the pieces on the cookie sheet with the cut side down and bake for an additional 12-14 minutes, turning once. Cookies should be lightly browned and crisp.

Move cookies to a cookie rack and let them cool completely.

Optional: Melt almond bark and add red food coloring and peppermint extract. Carefully dip the biscotti halfway in the coating, letting the excess drip off. Place on waxed paper and add sprinkles or crushed candy canes. Allow to harden at room temperature.