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Discussion Starter #1
Candy cane biscotti


Recipe Description
Festive little biscotti wedges garnished with white chocolate and crushed peppermint. Pretty, fragrant, and tasty to boot!​
Preparation Steps:
Leave butter out to soften.
Crush candy canes.
Toast almonds (350F oven for 8-10 minutes)
Preheat oven to 350F​
Level of Difficulty:
Easy​
Time Needed:
1 hour​
Ingredients:
3 1/2 c. flour
1 t. baking powder
1/2 t. salt
1 c. sugar
1/2 c. butter
2 T. water
1 t. peppermint extract
2 eggs
1 c. finely crushed peppermint candies (divided)
1/2 c. slivered almonds, toasted
4 oz. white chocolate, melted​
Serves:
40 cookies​
Directions:
Line cookie sheet with parchment paper.
Combine flour, baking powder, and salt in med bowl. Set aside.
Cream together butter and sugar in large bowl. Beat in water, peppermint extract, and eggs. Add flour mixture, 1/2 c. crushed candies, and almonds. Mix until just blended.
Divide dough in half. Shape each half into a 10x3" log on prepared cookie sheet. Bake 30 minutes. Let cool 15-20 minutes.
Using a serrated knife, cut logs diagonally into 1/2" slices. Place on cookie sheets and bake 15 minutes; turn and bake 15 minutes, or until edges are browned. Remove and cool on wire racks.
Dip each cookie 1/3 - 1/2 way into melted chocolate. Before chocolate sets, dip ends into remaining crushed candies.​
 

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Discussion Starter #3
They are very typical of biscotti-style cookies. Just finished the first baking and slicing, and they are in the oven for their second round. Tasted the "heels" and they are very tasty!
 
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