Candy Cane Biscotti

Candy Cane Biscotti
184
18 Reviews
When you bake these small and tender peppermint biscotti cookies, the lively aroma of sweet peppermint will drift from your oven.
45 min
Prep Time
2:25
Total Time
48 cookies

Ingredients

Cookie

1/2 cup
Land O Lakes® Butter, softened
1/2 cup
sugar
3
large Land O Lakes® Eggs
2 1/2 cups
all-purpose flour
1 1/2 teaspoons
baking powder
2/3 cup
finely crushed peppermint candy canes*

Coating

1 (14-ounce) package
vanilla candy coating (almond bark)
2 drops
red or pink food color
1/4 teaspoon
peppermint flavoring, if desired
 
Decorator candies, sugars or crushed peppermint candy canes, if desired
 
*Substitute 30 starlight mint hard candies, crushed.

Directions

  1. Heat oven to 350°F.
  2. Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in crushed candy.
  3. Divide dough into fourths on lightly floured surface with lightly floured hands. Shape each into 9x1 1/2-inch logs. Place logs 3 inches apart onto lightly greased large cookie sheet.
  4. Bake 18-20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce oven temperature to 325°F. Cool logs 10 minutes on cookie sheet.
  5. Carefully remove logs to cutting surface. Cut into 1/2-inch slices with sharp serrated knife. (Discard ends). Arrange pieces on same cookie sheet, cut-side down. Continue baking 12-14 minutes, turning once, or until cookies are lightly browned and crisp on both sides. Remove to cooling rack; cool completely.
  6. Place candy coating in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5-7 minutes or until melted. Remove from heat. Stir in food color and peppermint flavoring, if desired.
  7. Dip each biscotti half way into warm coating; shake off excess. Place onto waxed paper. Immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired. Let set at room temperature until coating is hardened.

Recipe Tips

- To crush candy canes, place candy in heavy-duty resealable plastic food bag. Seal bag; pound candies with rolling pin or hammer to crush. (If bag starts to puncture, place bag in another bag and continue pounding.)

- Line cookie sheet with parchment paper for easy cleanup and to prevent candy in dough from sticking to cookie sheets.

- Leftover candy coating can be used to dip pretzels.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 cookie)

Calories
110
Cholesterol
20mg
Carbohydrates
16g
Protein
1g
Fat
4.5g
Sodium
35mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Excellent recipe. Tastes good and looks great on a cookie tray.

Posted December 23, 2015 by Laurie

Rating

These are wonderful and worth the extra baking time. I love these the most of any biscotti I've tried.

Posted November 17, 2015 by Iva

Rating

WOWzer this is an AMAZING recipe! I don't normally like candy canes or minty things, but this is now a favorite of mine. We included these on our holiday cookie trays this year. I recommend crushing up the peppermint REALLY finely- if the chunks are too big, they might hurt your teeth. One batch was overcooked and I think they tasted even better this way but it's just my personal taste perhaps. I think white chocolate is a must for these- adds a certain creaminess. I will make these every year. They hold up really well in the freezer and are (unfortunately) just as tasty frozen. This is a winner.

Posted January 07, 2014 by Heather

Rating

Yum yum! This was a bit of work, but the results were great. So pretty, perfect for a gift. Next time I would roll the logs a bit thicker than the recommended 1.5 inches.

Posted December 13, 2011 by Celeste

Rating

The dough was very sticky and so I dipped my hands in flour to pat into loafs and it worked well...I got tired of hammering the candy canes and ended up crushing them in the food processor.

Posted January 07, 2011 by Joan

Rating

Very good and easy biscotti recipe to make, went over real well at work!

Posted December 13, 2010 by Donna

Rating

I made these again for the holidays and not only were they easy to bake, they were so delicious. I found out I am gluten intolerant and so I decided to try and make these gluten free. It worked great! They tasted just as good as the normal kind too. This is a family favorite that will be made every holiday season for years to come.

Posted January 26, 2010 by Jessica

Rating

My husband and kids love these cookies. I add a little peppermint extract to the dough to give it a bit more kick. I dip them in chocolate coating rather than mint flavored coating, and then sprinkle with left over candy canes.

Posted December 12, 2009 by Kate

Rating

I make these every holiday season. Don't use generic or imitation ingredients, this will only mess up the results and to biscotti wont' be as flavorful. Follow the directions carefully and you will have no problems. These taste divine and are perfect for your holiday cookie tray!!

Posted November 03, 2009 by Kimber

Rating

I made these for work and everyone just loved them. I'll definitely make them again.

Posted December 22, 2008 by Debbie

Rating

This turned out very tasty, although it did take a while to make. It is a very pretty dessert, too, and I will be adding these with Christmas gifts!

Posted December 20, 2008 by Lorraine

Rating

These are divine! I've always wanted to try to make biscotti, but was a little afraid to try. These were easy, although a bit time-consuming, but the results are fantastic! They melt in your mouth! And are so pretty I'm giving them out as gifts. I made my own decorative sugar...a few drops of red and green food coloring added to some sugar in separate small bowls...and sprinkled the coated cookies with them before sprinkling the crushed candy canes. I will definitely be making these again.

Posted December 17, 2008 by Jackie

Rating

Don't get the candy canes too fine or they disappear in the dough. But the flavor is excellent.

Posted December 17, 2008 by Lisa

Rating

Great recipe, only change is I added the peppermint extract to the dough, for more taste.

Posted December 16, 2008 by Neyda

Rating

I made these as gifts for teachers, friends and the aunties... The recipe came together with ease. I used white chocolate wafers, melted over a double boiler, to dip the ends and then I sprinkled them with crushed candy canes...they are as scrumptious as they are pretty!

Posted December 15, 2008 by emily

Rating

caution...this was labor intensive and not very good. i will never make this again. the peppermint extract (which contains OIL) made the melting vanilla separate and clump. it was a nightmare start to finish.

Posted December 10, 2008 by cathy

Rating

These were easy to make and very tasty.

Posted November 29, 2008 by Renee

Rating

I own a cookie shop and i cam preparing cookies for my holiday trays and instore promotions. I half itialian so I love biscotti. I made this recipe in my store today and gave some samples to the local business. I have had several phone calls telling me how wonderful they were. I have to say you need to follow the tips. Blend you sugar and butter until light and fluffy. This is a wonderful wonderful recipe. Great job Land O Lakes on this one. PJ

Posted October 23, 2008 by paula

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