I randomly found this recipe on blog somewhere. Not really sure how I came across it. I think I was clicking through various recipes and thought it sounded interesting. Seems like a good way to get rid of leftover candy canes from the holidays. If not, you can use regular peppermint star candies. That’s what I did as we didn’t have any candy canes.
It was interesting to follow the instructions of someone who had posted in a blog with their own modifications. I guess it might be like reading this blog although I try to keep the recipe in tact. Basically they suggested putting it in one large log rather than two smaller logs and under baking. That would result in larger and softer biscotti. I agree with that but the larger log wound up not actually cooking in the middle during the first round. That made cutting it apart fairly interesting. But, in the end it work out fairly well. I would suggest finely (as it says) crushing the peppermint. I didn’t get it all crushed to powder and the larger pieces melted which sort of defeated the purpose of having them (I think anyway).
1/2 cup butter, softened
1/2 cup sugar
2 1/2 cups all-purpose flour
1 1/2 TSP baking powder
2/3 cup finely crushed peppermint candy canes
Preheat oven to 350 degrees. Cream together the butter and sugar. Add the eggs and continue beating until everything is well mixed. Reduce the speed to low and add the flour and baking powder. Finally, add the crushed peppermint. I added it while the mixer was running and then took it out and mixed by hand (literally kneading the dough). If the dough is still really wet (sticky) add some more flour.
Lay parchment paper on a baking sheet and shape the dough into two 9 x 1 1/2 inch logs. This is where you could make one large log but as I mentioned, that didn’t work so well. If/when I did make this again I might make one large log but then cut it in half to make two.
Bake for 18 to 20 minutes or until the tops are cracked and the ends are starting to turn light brown. If you want to under bake for softer biscotti bake for about 15 minutes. The dough will be wet but if you do two logs it shouldn’t be too bad. Cool 10 minutes on the baking sheet. Reduce oven temperature to 325 degrees.
Carefully remove the logs to a cutting surface. Cut into 1/2 inch slices with a sharp serrated knife, cutting it on a diagonal. Arrange pieces cut side down on the cookie sheet (new parchment paper if needed). Continue cooking for 12 to 14 minutes turning once halfway through. Pieces should be lightly browned and crisp on both sides. Remove to wire cooling rack and cool completely.