Candy Cane Biscotti

Candy Cane Biscotti
Candy Cane Biscotti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Ingredients

  • 1/4

    cup canola oil

  • 1/2

    cup sugar

  • 3/4

    cup purple puree

  • 1/8

    tsp peppermint extract

  • 1

    large egg

  • 1/2

    tsp salt

  • 2

    cups plus 1 tbsp flour blend

  • 3

    tbsp unsweetened cocoa

  • Optional decorations: 1/2 cup white choco chips and 1/2 cup green and red sprinkles or 3 candy canes broken into small pieces

Directions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray with oil. In a large bowl, whisk together the oil, sugar, Purple puree, peppermint extract (if using), egg, and salt. In another large bowl, whisk together the Flour blend and cocoa. Add the dry ingredients to the wet and mix just enough to moisten the dry ingredients. Place the dough on the prepared baking sheet and use your fingers to form it into a log approx. 4 inches wide by 9 inches long. Spray the top of the log with oil and bake for 2 minutes, remove from the oven and let cool for 5 minutes. Place the log on a cutting board. Using a serrated knife, cut the log into diagonal slices about 1/2 in wide. Place the slices back on the baking sheet, spray with oil, and bake for another 30 minutes. Allow biscotti to cool before decorating. To decorate: If using candy can option, using a rolling pin, gently crush the candy canes in a plastic bag. Pour crushed candy onto a plate. If using sprinkles pour sprinkles onto a plate. Place white choco chips in a microwave safe bowl and microwave on high until melted, checking (and stirring) them every 15 seconds to prevent burning. Immediately dip about 1/3 of biscotti into the melted white chocolate, let the excess drip off, and then sprinkle with candy pieces or sprinkles. Allow to cool on parchement or wax paper.

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