Candy Cane Biscotti

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 2:25total time

48 cookies

4 Stars15 Ratings

Cookie

1/2 cup Land O Lakes® Butter, softened

1/2 cup sugar

3 Land O Lakes® All-Natural 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 (almond bark) vanilla candy coating

2 drops red or pink food color

1/4 teaspoon peppermint extract, if desired

 Decorator candies, sugars or crushed peppermint candy canes, if desired

Heat oven to 350°F.

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.

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 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.

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.

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 extract, if desired.

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.

*Substitute 30 starlight mint hard candies, crushed.