This is the last recipe on my holiday baking list and I can’t wait to put away all the baking supplies and get my kitchen back to normal. Our holiday festivities start early this year with our CHRISTMAS DINNER tonight instead of Christmas day. My son is leaving early tomorrow morning for a skiing vacation in Montana so tonight is prime rib with all the trimmings and Christmas day will be cheese fondue, fresh Dungeness crab and a Christmas movie marathon. Sounds fun, doesn’t it?
I made up a little care package of treats for my son to take with him to Montana and I think CANDY CANE BISCOTTI is the perfect addition. It’s sturdy enough to withstand a day in a backpack and has lots of CHRISTMAS flavor with the candy cane chips and rich white chocolate glaze. A dunking in a cup of espresso or hot spiced wine makes it all the better.
Homemade BISCOTTI is so easy to make. If you have never made it at home I hope you will give it a try. Almost any combination of dried fruits and nuts works well…the only limit is the IMAGINATION. Even savory ingredients like fresh herbs and grated cheese are delicious.
Another flavor you might like is GINGERBREAD BISCOTTI,
spicy with cinnamon, ginger and allspice, and loaded with toasted HAZELNUTS.
MERRY CHRISTMAS AND A VERY HAPPY NEW YEAR TO ALL MY DEAR BLOGGER FRIENDS.
I LOOK FORWARD TO SHARING RECIPES AND STORIES WITH YOU IN THE COMING YEAR.
MAY IT BE A HEALTHY, HAPPY AND PROSPEROUS ONE FOR US ALL.
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs, room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- ½ cup crushed peppermint candy cane plus 1 tablespoon for garnish
- 6 ounces white chocolate, melted
- Preheat oven to 350 degrees
- In a small bowl whisk together the flour and baking powder.
- In a stand mixer fitted with a whip attachment, whisk the eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape, about 5 minutes. Using a rubber spatula stir the flour mixture into the egg mixture, then mix in the crushed peppermint candy cane.
- On a lightly floured work surface divide the dough in half. Using floured hands shape each half into a log 3 inches in diameter. Set the logs length wise on a baking sheet lined with a silpat or parchment paper, evenly spacing them apart. Dampen your hands and smooth the surface of the logs.
- Bake, rotating the baking sheet halfway through baking, until the logs are lightly browned, about 20 minutes. (They will flatten out a bit during baking). Remove the baking sheet from the oven and decrease the temperature to 300 degrees. Let the logs cool on the baking sheet for 10-15 minutes.
- Transfer the logs to a cutting board. With a serrated knife cut each log diagonally into slices ½-inch thick. Place the cookies, cut side up, in a single layer on a baking sheet. Bake until the biscotti are firm, about 20 minutes, flipping them halfway through baking. Let cool completely. They will continue to firm up as they cool. Dip cooled biscotti in melted white chocolate and sprinkle with crushed candy cane bits. Place pan in the refrigerator for 15 minutes until white chocolate sets up.
- Store in an airtight container.
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