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| my "new" favorite... CANDY CANE BISCOTTI |
JPE spent most of yesterday baking BISCOTTI...
he loves to give it as gifts to friends, family & co-workers!
CANDY CANE BISCOTTI
(from Land o' Lakes)
1/2 cup butter, softened
1/2 cup sugar
3 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2/3 cup finely crushed peppermint candy canes*
1 (14-ounce) package (candy cane flavored) candy coating
1/4 teaspoon peppermint extract
*decorator candies, sugars
or crushed peppermint candy canes
Heat oven to 350°F. Combine butter & sugar in large bowl. Beat at
medium speed, scraping bowl often, until creamy. Add eggs; continue
beating until well mixed. Reduce speed to low. Add flour & baking
powder; beat until well mixed. Stir in crushed candy.
Divide dough into fourths on lightly floured surface (keep your hands floured when working with the dough). Shape each into 9" x 1.5" logs. Place logs 3"
apart on lightly greased cookie sheet.
Bake for 18 to 20 minutes or until tops are cracked & ends just start to turn light brown. Remove from oven; reduce oven temperature to 325°F. Cool logs 10 minutes on cookie sheet.
Carefully remove logs to cutting surface. Cut into 1/2-inch slices with sharp serrated knife. Arrange pieces on same cookie sheet, cut-side down. Continue baking for 12 to 14 minutes, turning once, or until cookies are lightly browned & crisp on both sides. Remove to wire cooling rack; cool completely.
Place candy coating in microwave - thirty seconds, stir, thirty seconds, stir - continue until smooth. Stir in peppermint extract, if desired.
Dip each biscotti half way into warm coating; shake off excess. Place onto waxed paper. Immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired. Let set at room temperature until coating is hardened (about 1 hour).
Bake for 18 to 20 minutes or until tops are cracked & ends just start to turn light brown. Remove from oven; reduce oven temperature to 325°F. Cool logs 10 minutes on cookie sheet.
Carefully remove logs to cutting surface. Cut into 1/2-inch slices with sharp serrated knife. Arrange pieces on same cookie sheet, cut-side down. Continue baking for 12 to 14 minutes, turning once, or until cookies are lightly browned & crisp on both sides. Remove to wire cooling rack; cool completely.
Place candy coating in microwave - thirty seconds, stir, thirty seconds, stir - continue until smooth. Stir in peppermint extract, if desired.
Dip each biscotti half way into warm coating; shake off excess. Place onto waxed paper. Immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired. Let set at room temperature until coating is hardened (about 1 hour).
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| A BAKER'S DOZEN? |
Actually, JPE made TEN batches of biscotti...
which would you like to taste?
:: Double-Chocolate Walnut ::
:: Cranberry Almond ::
:: Candy Cane ::
(this container is 24"x16")
& heavy!!
(you wouldn't want to accidentally drop this on your foot)!
Just looking at these make me greedy for sweets!
ReplyDeleteI'm going to miss my Christmas biscotti!! This looks like an amazing recipe.
ReplyDelete