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Dessert: Candy Cane Biscotti -

Candy Cane Biscotti

Recipe Ingredients:

3 1/2cupall purpose flour
1tspbaking powder
1cupgranulated sugar
1/2cupbutter, softened
1tsppeppermint extract
1cupfinely crushed peppermint candy canes, divided
1/2cupslivered almonds, toasted
4squares (1oz each) white chocolate, melted

Recipe Instructions:

1.   To toast nuts, spread in single layer on baking sheet; toast in preheated 350F oven 8 to 10 minutes or until very lightly browned. Or, place nuts in microwavable dish. Heat at high 1 to 2 minutes or just until light golden brown, stirring nuts every 30 seconds. Allow to stand 3 minutes. The nuts will darken and become more crisp as they cool.
2.   Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Combine flour, baking powder and salt in a large bowl and set aside.
3.   Beat sugar, butter, water, peppermint extract and eggs in large bowl with electric mixer at medium speed until blended. Add flour mixture, 1/2 cup crushed candy canes and almonds, beat at low speed until just blended.
4.   Divide dough in half. Shape each half into 10x3 inch long log. Place each log on separate prepared cookie sheet. Bake each log 30 minutes or until center is firm to touch. Let cool for 15 to 20 minutes.
5.   Using serrated knife, cut logs diagonally into 1/2 inch slices. Place on cookie sheets. Bake 15 minutes, turn and bake 12 to 15 minutes longer or until edges are browned. Cool completely on wire rack.
6.   Dip each cookie halfway into the melted chocolate. Before chocolate solidifies, dip ends into remaining 1/2 cup crushed candy canes, or sprinkle crushed candy into chocolate. Store in tightly covered container. Makes 40 cookies.
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