Ok, so this week hasn’t been much better than the last.
Let’s be glass half-full, shall we? Let’s take comfort in the fact that after tomorrow, I am on vacay for a week. And better yet, I am in Texas for that week! My mom reported cold weather and a fire in her fireplace this morning, so all is going to be right in my world very soon!! (That is, if the world exists tomorrow. Haha.)
These little treats did help my week a bit.
The recipe below calls for a lot of white chocolate to dip the biscotti in. My cookies were a bit crumbly (and I didn’t have that much white chocolate on hand), so I nuked the white chocolate I did have (about 8 oz.) until stir-able and melted, and then drizzled the cookies with chocolate. I sprinkled crushed candy canes over the drizzles and it was all good!
Fun to make, and really good! I took them to my daughters’ school, my office and D’s office and everyone raved. 🙂
Candy Cane Biscotti with White Chocolate
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1/2 cup sugar
3 large eggs
2/3 cup finely chopped peppermint candies, plus extra for garnish
14 oz. white chocolate
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon baking mat.
2. In a medium mixing bowl, combine the flour, baking powder and salt; stir briefly with a fork to combine.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until well combined, about 2 minutes.
4. Beat in the eggs one a time, mixing well after each addition.
5. Add in the dry ingredients and mix on low speed just until incorporated. Fold in the crushed peppermints with a rubber spatula until evenly incorporated.
6. Evenly divide the dough into 4 portions. Form each into a 9″ by 1 1/2” log on the prepared baking sheet, spaced evenly.
7. Bake until the cookies are light golden brown on top, about 18-20 minutes. Remove the pan from the oven and let cool for 10 minutes on the cookie sheet.
8. Reduce the oven temperature to 325° F.
9. After the logs have cooled for 10 minutes, use a sharp serrated knife to cut the logs into 1/2-inch slices on the diagonal. Arrange the cut pieces on the baking sheet, laying on one of their cut sides so one cut side is facing up.
10. Bake for 15 minutes more, until the cookies are light golden brown and crisp. (They will firm more as they cool.) Transfer to a cooling rack to cool completely.
11. Once the biscotti have cooled, melt the white chocolate in the top of a double boiler.
12. Dip one half of each cookie in the chocolate, shake gently to remove the excess, and transfer to a baking sheet or work surface lined with wax paper.
13. Sprinkle with extra crushed candy canes while the chocolate is still wet. Let stand at room temperature until the chocolate has set completely.
14. Store in an airtight container.
Source: Annie’s Eats