Candy Cane Biscotti

Source: Tracey's Culinary Adventures

For this coming red and white season, I believe everyone will love Candy Cane Biscotti. The red swirl in the buttery cookies  bring you into a Christmassy taste and the hints of peppermint flavour throughout the bite will surprise you, for sure!  I followed the recipes as close as possible, but improvised and altered the method along the way. I reckon  this is why I have so much fun in baking: get to make judgement call in a jiffy (the most!) to make sure I am getting a successful result as I hate to see the waste of the ingredients. And even if I fail, I know I tried, no regret.

Anyway, you get to access the main source at the end of this post. Apparently this recipes is contagious, Since 2005!

Candy Cane Biscotti
Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature [ I used about 113.5g of French butter]
• 1/2 cup sugar [ I used 100g of sugar]
• 3 large eggs
• 2/3 cup crush peppermint candy canes [I used 6 candy sticks], plus extra for garnish 
• 14 oz white chocolate

Methods: 

1. Preheat the oven to 350° F [approx. 175° C]. Line a baking sheet with grease 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.  In the another bigger bowl, beat together the butter and sugar on medium-high speed until well combined, about 2 minutes.  Beat in the eggs one a time, mixing well after each addition.  
3. Add in the dry ingredients and mix on low speed just until incorporated.  Fold in the 2/3 cup crushed peppermints with a rubber spatula until evenly incorporated.
4. Place the dough entirely into the baking tray with grease paper, as I can't divine the dough into 4 portion as per the original recipes
5. Bake until the log of cookies are light golden brown on top, about 25-30 minutes.  Remove the tray from the oven and let cool for 10 minutes.  Reduce the oven temperature to 325° F.
6. After the log have cooled for 10 minutes, use a sharp serrated knife to cut the logs into ½-inch slices on the diagonal or like me, cut it straight and square (discard ends, if you want).  Arrange the cut pieces on the baking sheet, laying on one of their cut sides so one cut side is facing up.  Bake for 15 minutes more, until the cookies are light golden brown and crisp.  (They may seem a bit soft, but will firm as they cool.)  
7. Extra step for me: Continue to third baking by turning the cookies to the other side of the cut sides for about 10 minutes. Transfer to a cooling rack to cool completely. 
8. Once the biscotti have cooled, melt the white chocolate in the top of a double boiler.  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.  Sprinkle with extra crushed candy canes while the chocolate is still wet.  Let stand at room temperature until the chocolate has set completely.  Store in an airtight container.

Original Source From Annie's Eats.

Looks like my knife isn't sharp enough (I mistrust it). But it tastes good, frankly speaking. Together with the chocolate cupcakes, I give some of the biscotti away as Christmas gift. 

"It's yummy. The sweetness of the biscotti are just nice to be dipped in coffee or tea." One were surprised when I told her I used candy cane=). "No wonder I tasted mints!" 

Nice to give surprise, isn't it? 

Have a joyous holiday, all!

*This post is part of the Festive Fare Blogtrain hosted by Dinomama. 

The Festive Fare Blogtrain isn't going to stop here. Hop over to Jean's blog tomorrow as she will be sharing how she cooks a simple yet delicious Beef Pasta. Jean is a happy wife and a homeschooling mum to 2 kids who love fabric, sew, craft, bake, strawberry shortcake, taking pictures under the sunny island. She also shares her thoughts over at her facebook page.