A cup of espresso, a warm fire and a candy cane biscotti is a great way to embrace the month of December! Made with crushed peppermint candy canes and then drizzled with white chocolate, this is Christmas elegance in a tiny treat! Make them to impress your guests prior to Christmas, but keep in mind that this recipe is a great way to use those candy canes, once the tree comes down!
optional: melted white chocolateto drizzle on the cooled biscotti
optional: additional crushed candy canes to sprinkle on the drizzled white chocolate
Instructions
Line a baking sheet with parchment paper.
Beat the butter for 30 seconds, add the sugar, eggs, flour, baking powder and crushed peppermint candy canes. Mix to combine.
Divide the dough in half and place each half on the parchment paper lined baking sheet. Shape each half into logs that are approximately 1¼"x2"x10½". (You want logs that are uniformly 1¼" high and only 2" wide because they will spread in the oven.)
Bake at 350°F for 20-25 minutes. Remove from the oven and cool on the cookie sheet for 1 hour.
Cut each log, on a diagonal, in ½"-thick slices. Lay the slices, cut side down, on ungreased cookie sheets.
Bake in a 325°F oven for 15-20 minutes. Remove the cookies and cool on wire racks.
If desired, once cool, drizzle each biscotti with melted white chocolate.