Tomorrow is already Christmas Eve, can you believe it?! I know that I am very thankful for that extra Monday off work cuz I know this weekend will go by so incredibly fast! I plan to do a lot of cooking, baking and eating this weekend – and enjoy some much needed family time. And I am hoping to squeeze in a trip to go ice skating, it’s been on my list the last few weeks but I just haven’t had time :)
Lance and I are having dinner tonight with some out of town family then heading over to the new Stand Up Live to see a comedy show – they were free tickets so hopefully its good!
If you have time before the holidays are up (or before you run out of candy canes) I strongly urge you to make this biscotti. It makes quite a bit so its good for sharing too.
Every time I make biscotti I remember how easy it is to make and wonder why I don’t make more of it! These make really wonderful holiday gifts since they are keep really well and are festive. They are pretty much the only crunchy cookie that I like :) These things are even more delicious when they are served next to a hot cup of coffee or hot cocoa.
Candy Cane Biscotti
2½ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup sugar
3 large eggs
2/3 cup finely chopped peppermint candies, plus extra for garnish
14 oz. white chocolate
Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicon baking mat.
In a medium mixing bowl, combine the flour, baking powder and salt; stir briefly with a fork to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until well combined, about 2 minutes. Beat in the eggs one a time, mixing well after each addition. Add in the dry ingredients and mix on low speed just until incorporated. Fold in the 2/3 cup crushed peppermints with a rubber spatula until evenly incorporated.
Evenly divide the dough into 4 portions. Form each into a 9″ by 1½” log on the prepared baking sheet, spaced evenly. Bake until the cookies are light golden brown on top, about 18-20 minutes. Remove the pan from the oven and let cool for 10 minutes on the cookie sheet. Reduce the oven temperature to 325° F.
After the logs have cooled for 10 minutes, use a sharp serrated knife to cut the logs into ½-inch slices on the diagonal. Arrange the cut pieces on the baking sheet, laying on one of their cut sides so one cut side is facing up. Bake for 15 minutes more, until the cookies are light golden brown and crisp. (They may seem a bit soft, but will firm as they cool.) Transfer to a cooling rack to cool completely.
Once the biscotti have cooled, melt the white chocolate in the top of a double boiler. Dip one half of each cookie in the chocolate, shake gently to remove the excess, and transfer to a baking sheet or work surface lined with wax paper. Sprinkle with extra crushed candy canes while the chocolate is still wet. Let stand at room temperature until the chocolate has set completely. Store in an airtight container.
Recipe from Annie’s Eats