Candy Cane Biscotti
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | ~1 hr @ 350° |
| Source | Favorite Brand Name: 100 Best Holiday Cookies |
| Yield / serves | ~40 |
| Rating | Template:Unknown |
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.
