Yes, I know the season for candy canes is long gone but you haven't eaten them all yet, have you? Or worse yet, you didn't pitch them in an effort to rid the house of all sugar as a New Year resolution?
Okay, good. I didn't think so.
Candy canes make me happy. They really do. I also happen to love all things peppermint. Santa must know how happy candy canes make me because each year on Christmas morning, we wake up to a tree that is covered in red and white striped goodness.
So, what's one to do with all those yummy candy canes? You make candy cane biscotti.
This recipe came to me from my sweet, southern blogger friends, Ally, at Copacetic in Carolina who has also inspired me to try peppermint ice cream come Valentine's Day. (A special request from my sweetheart!)
While this was my first time making biscotti, I was surprised at how simple it was. These minty confections go great with a hot cup of tea and are pretty joyful to eat if I do say so myself.
Candy Cane Biscotti: (recipe adapted from Annie Eats)
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
8 tbsp. unsalted butter, room temperature
1/2 cup sugar
3 large eggs
2/3 cup finely crushed candy canes (about 12 canes) *
2 tbsp. melted white chocolate for garnish
*To crush my candy canes, I simple unwrapped the canes and placed inside a sealed plastic bag. I then got out some holiday angst with my handy kitchen mallet and crushed away. How sweet is that?
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a bowl, combine flour, baking powder and salt and combine with a fork. In a separate bowl, mix sugar and butter at medium-high speed until combined, about 2 minutes. Beat the eggs in, one at a a time, combining well after each addition. Then add dry ingredients and mix on low just until combined.
3. Fold in 2/3 cup crushed candy canes until incorporated.
4. With well floured hands, evenly divide dough into three parts and form logs about 7 inches long and 3 inches wide. Place the logs onto the lined baking sheet, spaced evenly.
5. Bake cookies for about 20 minutes. Remove from oven and let cool on baking sheet for about 10 minutes. Reduce oven temperature to 325 degrees.
6. After 10 minutes of cooling, slice logs with a serrated knife into 1 inch pieces on the diagonal. Arrange pieces on the baking sheet with a cut side facing up. Bake for an additional 15 minutes or until cookies are golden brown and crisp. Transfer to a cooling rack to cool completely. (They will firm up as the cool too!)
7. Once the biscotti has cooled, drizzle with melted white chocolate. I used these simple blocks of chocolate which melt easily in the microwave.