Candy Cane Biscotti
You can never have too many Mediterranean recipes, so give Candy Cane Biscotti a try. This recipe serves 48 and costs 22 cents per serving. This hor d'oeuvre has 112 calories, 1g of protein, and 5g of fat per serving. It will be a hit at your Christmas event. 42 people have tried and liked this recipe. It is brought to you by Seeded at the Table. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up unsalted butter, candy canes, flour, and a few other things to make it today. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 6%. Similar recipes are Candy Cane Cocktail with Homemade Candy Cane Infused Vodka, Candy Cane Cookies, and Candy Cane Bread.
Servings: 48
Ingredients:
1 1/2 teaspoons baking powder
2/3 cup finely crushed peppermint candy canes
extra crushed candy canes to sprinkle on top
14 ounces fine quality white chocolate, melted
3 large eggs
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
Equipment:
mixing bowl
whisk
oven
baking sheet
serrated knife
wax paper
Cooking instruction summary:
Preheat oven to 350 degrees F.In a medium bowl, whisk together flour, baking powder and salt.In a large mixing bowl, beat together butter and sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined – stir in crushed candy.Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9- x 1 1/2-inch round log. Place logs 3 inches apart onto parchment-lined baking sheet.Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325. Cool logs 10 minutes on cookie sheet.Cut each log diagonally into 1/2-inch slices with sharp serrated knife. (Discard ends, if you want.) Arrange pieces standing up back onto the baking sheet.Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool. Place onto cool rack and cool completely.Dip half of each biscotti into melted chocolate – shake off excess. Immediately sprinkle with additional crushed candy canes and set on a parchment or wax paper lined baking sheet until the chocolate has set.Source: Culinary in the Desert
Step by step:
1. Preheat oven to 350 degrees F.In a medium bowl, whisk together flour, baking powder and salt.In a large mixing bowl, beat together butter and sugar.
2. Add eggs, one at a time, mixing well after each.
3. Add dry ingredients and mix until combined – stir in crushed candy.Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9- x 1 1/2-inch round log.
4. Place logs 3 inches apart onto parchment-lined baking sheet.
5. Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes.
6. Remove from oven and reduce temperature to 32
7. Cool logs 10 minutes on cookie sheet.
8. Cut each log diagonally into 1/2-inch slices with sharp serrated knife. (Discard ends, if you want.) Arrange pieces standing up back onto the baking sheet.
9. Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool.
10. Place onto cool rack and cool completely.Dip half of each biscotti into melted chocolate – shake off excess. Immediately sprinkle with additional crushed candy canes and set on a parchment or wax paper lined baking sheet until the chocolate has set.Source: Culinary in the Desert
Nutrition Information:
covered percent of daily need
