Ingredients: |
Ingredients: 3-1/2 c all purpose flour
1 tsp baking powder
1/2 tsp salt
1 c granulated sugar
1/2 c (1 stick) butter, softened
2 tbsp water
1 tsp peppermint extract
2 large eggs
1 c finely crushed peppermint candy canes, divided
1/2 c slivered almonds, toasted
4 squares (1 oz. each) white chocolate, melted
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Directions: |
Directions:To toast nuts, spread in single layer on baking sheet; toast in pre-heated 350º oven 8 to 10 minutes or until very lightly browned, or place nuts in microwave dish. Heat at high 1 to 2 minutes or just until lightly golden brown, stirring nuts every 30 seconds. Allow to stand 3 minutes. The nuts will darkened and become more crisp as they cool.
Preheat oven to 350º. Line 2 cookie sheets with parchment paper. Combine flour, baking powder and salt in a large bowl, set aside. Beat sugar, butter, water, peppermint extract and eggs in large bowl with electric mixer at medium speed until blended. Add flour mixture, 1/2 c crushed candy canes and almonds, beat at low speed, until just blended. Divide dough in half, shape each half into 10 in. x 3 in. 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. Using serrated knife, cut logs diagonally into 1/2 in. 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. Dip each cookie halfway into the melted chocolate. Before chocolate solidifies, dip ends into remaining 1/2 c crushed candy canes, or sprinkle crushed candy into chocolate.
Store in tightly covered container. |
This recipe for Candy Cane Biscotti is from