Candy Cane Biscotti

STEP 1

Heat oven to 350°F.

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.

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.

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.

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 minutes or until cookies are lightly browned and crisp on both sides. Remove to cooling rack; cool completely.

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.

STEP 7

Dip each biscotti halfway 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.