Candy Cane Biscotti


1/2 cup butter (no substitutes), melted
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1 teaspoon peppermint extract
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup crushed peppermint candy
1 cup mint chocolate chips
1 cup semisweet chocolate chips

FROSTING: (optional)
2 cups semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candy


In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; stir in peppermint candy and chocolates. Gradually add to creamed mixture, beating until blended (dough will be stiff).

Divide dough in half. On a lined baking sheet, roll each portion into a 12-in. x 2-1/2-in. rectangle.

Bake at 350 degrees F for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

Melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set. Store in an airtight container.

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