Candy Cane Biscotti
This candy cane biscotti recipe comes together quickly, is insanely delicious, and the perfect addition to you holiday cookie tray!
Servings 36 cookies
Calories 147kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 2cookies | Calories: 147kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 73mg | Sugar: 12g