Candy Cane Biscotti

Summary
Prep time	45 min
Cook time	~1 hr @ 350°
Source	Favorite Brand Name: 100 Best Holiday Cookies (pg 130)
Yield / serves	~40
Rating	(unrated)

Ingredients

• 1 c sugar
• 1/2 c butter, softened
• 2 T water
• 2 eggs
• 1 t peppermint extract
• 3 1/2 c all-purpose flour
• 1 c finely crushed peppermint candy canes, divided
• 1/2 c slivered almonds, toasted
• 1 t baking powder
• 1/2 t salt
• 8 oz white chocolate, melted

Preparation

Preheat the oven to 350°. Spread the almonds in a single layer on a cookie sheet. Bake in the oven for 8-10 minutes or until golden brown, stirring frequently.

Line 2 cookie sheets with parchment paper.

Beat sugar, butter, water, eggs, and extract in a large bowl with electric mixer at medium speed until well blended. Add flour, 1/2 cup crushed candy canes, almonds, baking powder and salt. Beat at low speed just until blended.

Divide the dough in half. Shape each half into 10x3-inch log; place each log on separate prepared cookie sheet. Bake 30 minutes or until center is firm to the touch. Let cook 15-20 minutes.

Cut logs diagonally into 1/2-inch slices with serrated knife. Place slices, cut sides down, on cookie sheets; bake for 15 minutes. Turn slices over; bake 12-15 minutes or until edges are browned. Cool completely on wire racks.

Dip each cookie halfway in melted chocolate. Sprinkle cookies with remaining 1/2 cup crushed candy canes.