Sunday, December 18, 2011

Candy Cane Biscotti

This was easy to make. The recipe suggested 4 logs of dough, I did 2.

Bake until just getting golden & cool for 10 minutes on the baking sheet.

Slice & bake again - Biscotti = Twice Baked


1/2 cup Unsalted Butter, softened

1/2 cup Sugar

3 Eggs

2 1/2 cups AP Flour

1 1/2 tsp Baking Powder

1/4 tsp Salt

2/3 cup Crushed Candy Canes (about 8 candy canes)

Optional: White Chocolate & extra crushed Candy Canes

1. Preheat oven to 350.

2. In a medium bowl, combine the Flour, Baking Powder & Salt.

3. Combine Butter & Sugar & beat at medium speed until creamy. Scrape sides often.

4. Beat in eggs, one at a time.

5. Reduce mixer to low & slowly add in the Flour mixture, beating until just combined.

6. Stir in the crushed Candy Canes.

7. Divide dough into fourths on a lightly floured surface & shape into 9 x1 1/2 inch logs. Place 3 inches apart on parchment lined baking sheet.

8. Bake 18-20 minutes, until tops are cracked & ends just start to turn golden. **If you do larger cookies, bake 20-25 minutes**

9. Remove from oven & reduce heat to 325.

10. Cool 10 minutes on baking sheet.

11. Carefully remove to cutting board & cut into 1/2 inch slices with a sharp serrated knife.

12. Arrange pieces on same cookie sheet & bake for 12-14 minutes, turning cookies after 7 minutes.

Optional: Melt White Chocolate & drizzle over the biscotti. Sprinkle extra crushed Candy Canes.

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