Crushed Candy Cane Biscotti

Course: Dessert, Snack

Cuisine: Christmas, Italian, North American

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: cookies

Calories: 113kcal

Author: Lord Byron's Kitchen

Christmas cannot come and go without lots of candy cane-flavoured treats and this Crushed Candy Cane Biscotti is just the thing to satisfy all of those peppermint cravings! So easy to make, these make a lovely gift idea too! These are also drizzled with melted candy chocolate to make them even more festive!

Print Recipe

Ingredients

6 tablespoons butter, melted
2/3 cup sugar
1/2 teaspoon salt
3 teaspoons peppermint extract
1 1/2 teaspoons baking powder
2 large eggs
2 cups all purpose flour
1/3 cup crushed candy canes (plus more for decorating)
1/2 cup white candy melts
1/2 cup red candy melts
1 teaspoon vegetable oil

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a mixing bowl, beat together the butter, sugar, salt, peppermint extract, and baking powder until well combined and creamy.
Next, add the eggs and beat them into the batter until well mixed.
Now, add the flour and crushed candy canes. Beat in until just combined. The dough will be sticky.
Turn the dough out onto the prepared baking sheet and form it into a log. (Dust your hands with flour; dough is a bit sticky!)
Form log into a rectangle shape that is roughly 4" wide and 12" long.
Bake for 30 minutes. Remove from the oven and place the baking sheet on a wire cooling rack so that air can circulate. Cool for 5 minutes.
Using the parchment paper, slide the log onto a large cutting board. Slice into 1/2" slices across the width of the log.
Place slices back onto the baking sheet which has been lined with more parchment paper. Slices are cut side down. Bake for 10 minutes.
Remove from oven. Carefully turn the cookies over and bake for another 10 minutes.
Remove and cool on the baking sheet for 3-5 minutes. Transfer to a wire cooling rack to finish cooling completely.
Working with one colour of candy melts at a time, microwave according to the package instructions with half a teaspoon each of the vegetable oil. I like to microwave in 30-second intervals at half power or speed. This will melt them slowly and prevent them from seizing. Stir well between each interval until they are fully melted and smooth.
Transfer the melted candy melts to a resealable sandwich or Ziploc bag and cut a small tip from one of the lower corners. Hovering the bag over the completely cooled biscotti, drizzle them all with some of the white and the red.
Immediately sprinkle the tops of the biscotti with more crushed candy canes and allow the biscotti to rest until the melted candy melts have firmed and hardened.
Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

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