Candy Cane Biscotti

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READY IN: 1hr 15mins
Recipe by Courtly

"A lively aroma of peppermint will drift from your oven." From Land O' Lakes Holiday Cookies Magazine.

Ingredients Nutrition

  • Cookie

  • 118.29 ml butter, softened
  • 118.29 ml sugar
  • 3 eggs
  • 591.47 ml flour
  • 7.39 ml baking powder
  • 158.51 ml finely crushed peppermint candy cane
  • Coating

  • 396.89 g package vanilla candy coating
  • 0.13 ml red food coloring or 0.13 ml pink food coloring
  • 1.23 ml peppermint extract, if desired


  1. Heat oven to 350. Combine butter and 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 and baking powder; continue beating until well mixed. Stir in crushed candy.
  2. Divide dough into fourths on lightly floured surface. Shape each fourth into 9 x 1 1/2 inch round logs with lightly floured hands. Place logs 3 inches apart onto lightly greased large cookie sheet.
  3. Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
  4. Carefully remove logs to cutting surface. Cut each log into 1/2 inch slices with sharp serrated knife. [Discard ends] Arrange pieces on same cookie sheet, cut-side down.
  5. Bake for 12 to 14 minutes, turning once, or until cookies are light golden brown and crisp on both sides. Place onto cool rack; cool completely.
  6. Place candy coating in 2 quart saucepan. Cook over medium heat, stirring occasionaly, until melted [5 to 7 minutes]. Remove from heat. Stir in food color and peppermint extract.
  7. Dip half of each biscotti into melted coating. Shake excess into pan. 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.

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