Wednesday, December 22, 2010
Candy Cane Biscotti
Source: Land O' Lakes
1/2 cup Butter, softened
1/2 cup sugar
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4tsp peppermint extract
1 (14-ounce) package (almond bark) vanilla candy coating
2 drops red or pink food color(optional)
1/4 tsp peppermint extract, (optional)
2/3 cup crushed peppermint candy canes, (optional)
Preheat the oven to 350°F.Mix butter and sugar in large bowl, until creamy. Add eggs; continue beating until well mixed. Add flour and baking powder; continue beating until well mixed.Add the peppermint extract and mix well.
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.
Bake for 18 to 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.
Cut into 1/2-inch slices with sharp serrated knife. Arrange pieces on same cookie sheet, cut-side down. Continue baking for 12 to 14 minutes, turning once, at about 6 minutes remove the cookies when they are lightly browned and crisp on both sides. Remove to wire cooling rack; cool completely.
Place candy coating in 2-quart saucepan. Cook over medium heat, stirring occasionally, until melted (5 to 7 minutes). Remove from heat. Stir in food color and peppermint extract, if desired.
Dip each biscotti half way into warm coating; shake off excess. Place onto waxed paper. Immediately sprinkle with crushed candy canes, if desired. Let set at room temperature until coating is hardened (about 1 hour).
Sending this over to Bake off hosted by Champa