Candy Cane Biscotti. Spruce up your morning cup of coffee with the addition of this holiday inspired biscotti recipe.
I have been making this candy cane biscotti for the last few years and I have to say… IT IS AMAZING. I’m not necessarily a big fan of peppermint candies all on their own but when you crush them up, mix them into a delicious cookie dough, and top with some white chocolate… The flavor combination is Christmas perfection!
If you have never had biscotti I should probably give you a quick lesson. This recipe is made to be crunchy. You want them a little crisp because these are perfect dunking cookies! Serve them with a cup of cocoa, your morning coffee, or a tall glass of milk! They soak up the liquid and form a little bit of cookie heaven. HOWEVER, if you are a super crunchy cookie lover… Skip the dipping all together! The crunch is just perfect.
Whip up one, two, or even three batches of these to create fun holiday trays full of cookies, fudge, and candies! These will be the star of the show and people will be begging you for the recipe!
Candy Cane Biscotti
- 2½ cups all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 1/2 cup butter at room temperature
- ½ cup sugar
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 2/3 cup finely chopped candy canes
- 14 oz. white chocolate
Preheat your oven to 350 degrees. Line two baking trays with parchment paper and set aside.
Combine the butter, sugar, vanilla, and eggs in the bowl of an electric mixer. Stir until fully combined. Add the dry ingredients and mix until incorporated. Fold in the peppermint candies.
Form dough into 4- 9" logs. Bake for 20 minutes. Remove from the oven and allow to cool for 10 minutes. Decrease the oven temp to 300 degrees. Slice your cookies into 1/2" pieces and place face down onto your trays. Bake an additional 10 minutes, or until crisp.
Cool and drizzle with melted white chocolate.