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  1. Thursday, December 6, 2012

    {Biscotti Week} Chocolate Candy Cane Biscotti

    Today I have another awesome biscotti recipe for you. I think this one was my favorite. Actually, the one I’ll share tomorrow might be my favorite. No, this one. No, that one. No, this one…obviously I can’t decide.

    This biscotti is so good because it tastes great but it’s completely, ridiculously adorable and perfect for the holidays.


    Chocolate Candy Cane Biscotti
     
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    Barely adapted from Land O Lakes
    Author:
    Recipe type: Dessert
    Ingredients
    • ½ cup butter, softened
    • ½ cup sugar
    • 3 eggs
    • 2½ cups all-purpose flour
    • 1½ teaspoons baking powder
    • ⅔ cup finely crushed peppermint candy canes
    • ⅔ – 1 cup semi-sweet chocolate chips (if it’s Christmastime, use the red and green chocolate chips that Nestle makes)
    • Dark chocolate for melting and dipping
    • more crushed candy canes (or you can by little candy cane pieces in the bakery section – it’s in a container like sprinkles come in)
    Instructions
    1. Heat oven to 350°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed. Stir in crushed candy and chocolate chips.
    2. Divide dough into fourths on lightly floured surface with lightly floured hands. Shape each into 9×1½-inch logs. Place logs 3 inches apart onto lightly greased large cookie sheet.
    3. Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce oven temperature to 325°F. Cool logs 10 minutes on cookie sheet.
    4. Jane note: this biscotti is kind of fragile, so handle with care, both at this point in the recipe and later when you dip them in chocolate. If you’re careful they will not break”¦and it’s worth it because they taste so darn good!
    5. Carefully remove logs to cutting surface. Cut into ½-inch slices with sharp serrated knife. (Click here to see a diagram showing how to cut biscotti.) Discard or eat ends (I recommend the eating option). Arrange pieces on same cookie sheet, cut-side down. Continue baking for 12 to 14 minutes, turning once, or until cookies are lightly browned and crisp on both sides. Remove to wire cooling rack; cool completely.
    6. Dip each biscotti half way into melted dark chocolate; shake off excess. Or dip the bottoms in so they are dipped lengthwise – click here for a picture. I prefer this way. Place onto waxed paper. Immediately sprinkle with little candy cane pieces. Let set at room temperature until chocolate is hardened (about 1 hour).

    Posted by Jane Maynard at 10:46 am   13 Comments
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