Candy Cane Biscotti
Growing up, biscotti were an integral part of our Christmas cookie collection. I’ve written about them before (a more traditional version – wonderful!), but this one is different enough to warrant it’s own recipe post as part of the 12 Days of Christmas Treats.
These peppermint flavored cookies, (complete with crushed candy canes inside them) are perfect for Christmas morning. I love waking up on Christmas morning and having biscotti and tea for breakfast, and this year, these are on the menu. I shared some with my mom over Thanksgiving and she went so far as to say they were the best biscotti she’s ever had!
Sweet and crunchy, these biscotti have a great peppermint flavor, and would be perfect dipped into a steaming cup of hot chocolate. And best of all, they make your whole house smell like Christmas as they’re baking. 🙂
P.S. You can see all of my Christmas treat recipes from over the years at this Christmas Cookies tag. Enjoy! And, as always, let me know if you try any and how you liked them.
Candy Cane Biscotti
Yield: 4 dozen small cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 tsp salt
- 2/3 cup finely crushed peppermint candy canes (about 8 candy canes)
- White Chocolate for drizzling
- Extra crushed candy canes, for garnish
- Pre-Heat oven to 350°F. In a medium sized bowl combine the flour, baking powder and salt and set aside.Combine butter and sugar in large bowl and beat at medium speed, scraping bowl often, until creamy, about 2 minutes. Beat in eggs. With the mixer on low, gradually add the flour mixture, beating until just combined. Stir in crushed candy.
- Divide dough into fourths on lightly floured surface with lightly floured hands. Shape each into 9x1 1/2-inch logs. Place logs 3 inches apart onto lightly greased large cookie sheet. Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. *Note: For larger cookies, as you see pictured here, divide the dough in half and shape into two logs. You will have to bake them slightly longer than instructed above.
- Remove from oven; reduce oven temperature to 325°F. Cool logs 10 minutes on cookie sheet.
- Carefully remove logs to cutting surface. Cut into 1/2-inch slices with sharp serrated knife. 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.
- Melt the chocolate in the microwave in short intervals, then drizzle over the biscotti. Sprinkle extra crushed candy canes on top if desired. *Note: I used a little bit of white chocolate and a little bit of peppermint crunch chips to drizzle.
adapted from Land O Lakes
This sounds so yummy!
Love making biscotti – think I’d have to drizzle some with dark chocolate and the crushed candy canes!
Ooh, I’ve never tried making biscotti before. This looks like a fab recipe to start with!
Biscotti has never been part of our holiday tradition before. I love anything peppermint though! Might have to change tradition!
I’ve never had or made biscotti but I can practically taste the crunch and flavor!! Seriously perfect holiday treat 🙂
Yum, the colors look gorgeous!
Just when I thought I had narrowed down my holiday baking list. Might have to squeeze these into the round-up:)
you are killing me with all of these desserts – megan – just so you know. everything looks incredible!!!!!!!!!!!!! super easy and adaptable for kids too! thank you!
Thanks Kristin! You’ll have to let me know if you try any of them! 🙂
What a festive recipe! Love it!
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Hi! When you say bake a little bit longer for the larger biscotti, how many minutes longer do you think? I don’t want to screw these up–I want to eat them ASAP!!! 🙂
I would start with 20 minutes and then just keep checking them every 2 minutes or so. That’s what I did, so I don’t have an exact time for you. Just watch for the ends to turn light brown and you should be fine. 🙂
I’m a first time biscotti maker and this was very simple and yummy. Even my kids loved it and it looked so nice. I would, however, recommend splitting it only 2 times and make the larger loaves. It’s easier to cut. I’ll know tomorrow if it’s a no-fail recipe as I’m making it again for my husband’s cookie exchange at his work. Thanks Megan.
Thanks for the comment – I’m glad they turned out well! Thanks also for the suggestion to only split the dough in half. I just made them again and I agree with you. 🙂
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I made these for Christmas and they were PERFECT! Thanks for another delicious recipe, Megan!
I’m so glad you liked them!! 🙂
Hi there. Just finished making this. First time to make biscotti and I am surprised how easy it was! Question: why won’t my white chocolate get hard again? I have out in fridge to help, but not sure what tomorrow will bring. Thanks for posting!! Turned out delicious!!!
Are you talking about the melted white chocolate drizzled on top? If that’s all it was, it should definitely be solid at room temp. Maybe your kitchen was still to warm to let the chocolate harden? The fridge should have fixed that – hope it turned out ok! 🙂
I made these for the first time on Thanksgiving morning. They are amazing!
I’m so glad you liked them! Thanks for stopping back to let me know 🙂
My first time making these.. and turned out perfect.. husband specially loved them so much.. I’m making him some tonight hasle nut chopped milk choc inside .. then drizzling milk choc and nuts on top