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Candy Cane Biscotti

Candy Cane Biscotti

When you bake these tender biscotti cookies, the aroma of sweet peppermint will instantly fill your house with Christmas spirit.


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20 min
Prep Time
02 hrs 35 min
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.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 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. STEP 3

    Divide dough into fourths on lightly floured surface with lightly floured hands. Shape each into 9x1 1/2-inch log. Place logs 3 inches apart onto parchment-lined large cookie sheet.

  4. STEP 4

    Bake 18-20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce oven to 325°F. Cool logs 10 minutes on cookie sheet.

  5. STEP 5

    Carefully remove logs to cutting surface. Cut into 1/2-inch slices on bias with sharp serrated knife. (Discard ends.) Arrange pieces on same cookie sheet, cut-side down. Continue baking, turning once, 12-14 minutesor until cookies are lightly browned and crisp on both sides. Remove to cooling rack; cool completely.

  6. STEP 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. STEP 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.

Tip #1

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.)

Tip #2

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

Tip #3

Any leftover candy coating can be used to dip pretzels.

Nutrition (1 cookie)

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