Candy Cane Biscotti ~ Merry Christmas

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?

Candy Cane Biscotti

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.

Candy Cane Biscotti

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.



5.0 from 2 reviews
Candy Cane Biscotti
  • 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
  1. Preheat oven to 350 degrees
  2. In a small bowl whisk together the flour and baking powder.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Store in an airtight container.

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  1. says

    Such pretty, festive biscotti! It is easy to make and so good with a cup of coffe or tea.
    Have a fantastic christmas Cathy; I look forward to your posts next year.
    Lynda recently posted..Turtle BarsMy Profile

  2. says

    I look forward to another year with you:)
    Those are so cute and your presentation adorable..Tonight and Christmas day at your home sound great..
    I love cheese fondue and movies:) And crab..and being home:)
    A la prochaine meilleurs voeux de la saison~
    Monique recently posted..Need last Minute Gifts?My Profile

  3. says

    Cathy, I seriously need to grab a plane to Oregon and show up for dinner. I looooooooove prime rib. I made your gingerbread biscotti, last year, and it was a hit. I never posted it, because my finished shots didn’t turn out the way I wanted it to. Today, is my first real day of baking. I’ve made dough throughout the week, but now I’m home, with natural lighting, so I’ll be baking and photographing. I thought I picked out all the cookies I want, but then you go and post this. I love white chocolate and peppermint, and I love how easy biscotti is to make. Guess what I’ll be baking? This time, I hope my photos turn out to be blog worthy. I’m on vacation for TWO GLORIOUS WEEKS, and I intend to be busy creating recipes and writing overdue blog posts. Merry Christmas, Cathy!
    Foodiewife recently posted..A day of silence…in rememberanceMy Profile

  4. says

    We always used to leave on a ski trip on Christmas Day. We’ve decided we like golfing better now – less risk of broken bones at our age 😉

    Beautiful biscotti and what a wonderful mother you are to pack your son’s goodie bag!

    Merry Christmas and a very Happy New Year, Cathy!
    Susan recently posted..Danish Almond Wreath CookiesMy Profile

  5. says

    That looks so good, and a perfect snack for a ski break. Mine are going after Cmas to VT, all 5 of them! I don’t think Eamon at 6 mo will be skiing, but the others all love it. They go with a group of friends from their parish.
    Merry Christmas, Cathy. I know your parents will be missed and I will remember them and you at Mass, which is an important part of our Cmas day!
    See you in 2013!

  6. says

    These look sensational! I made your Xmas Fruitcakes (the ones that get an alcohol bath every week) and can’t wait to try them in a couple of days!!

    Have a wonderful Xmas – I’ll think of your cold while I’m enjoying the warmth of an Aussie summer’s day!!!
    Red Nomad OZ recently posted..On the Beach …My Profile

  7. Kris says

    Oh my, does that look good!! I wish I had some right now to dunk into my coffee!!!!
    Have a very Merry Christmas Cathy!!

  8. says

    Your 2 different biscotti look marvelous, tasty & ooh so festive too, dear Cathy!

    A lovely & fun Christmas & a happy & mostly healthy 2013 filled with joy, good food & great blogging friendships! :) xxx

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