Tuesday, December 15, 2009

Candy Cane Biscotti

Last week I logged onto Whats Chooking and found two recipes for Candy Cane Biscotti. One here and one here, although it's originially from Pennies on a Platter. I knew that I had to make these ASAP!! They were so easy to make and you probably have the ingredients already, with maybe the exception of the white chocolate. I made these and then packaged them up to bring to work, my family and Adams family, but once I tried one (and then another) I put more into the stay at home bag and less in the bring to work bag! Usually Im fine with giving things away, but this had just the right amount of sweetness that I needed to have more. I wil ldefinitely make these again! The only thing I would do differently is cook them longer the second time in the over, mine came out on the soft side, which I dont mind but I'd like to try them a bit harder.

Candy Cane Biscotti (from Pennies on a Platter)
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
2/3 cup finely crushed peppermint candy canes (about 6-8)
14 ounces fine quality white chocolate, melted (I used the Wilton melting chips)
extra crushed candy canes to sprinkle on top

Preheat oven to 350˚.
In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat together butter and sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined – stir in crushed candy.

Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto parchment-lined baking sheet.
Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes.

Remove from oven and reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
Cut each log diagonally into 1/2″ slices with sharp serrated knife. (Discard ends, if you want.) Arrange pieces standing up back onto the baking sheet.

Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool. Place onto cool rack and cool completely.

Dip half of each biscotti into melted chocolate – shake off excess. Immediately sprinkle with additional crushed candy canes and set on a parchment or wax paper lined baking sheet until the chocolate has set.

Make about 4 dozen. (Mine made slightly less)

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