Christmas means delicious food and ridiculous amounts of cookies! If you're looking for a cookie that holds up well (and you can mail to friends and family), then this is the cookie for you!
Candy Cane Chocolate Biscotti! YUMM
Enjoy these MERRY-time Cookies!
What you'll need:
- 2 cups flour (plus extra for dusting)
- 1/2 cup unsweetened cocoa powder
- 2 tbsp instant espresso powder
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 6 tbsp butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 12 candy canes, crushed
How you make it:
Start by preheating your oven to 350 degrees. Line a baking sheet with foil or parchment paper and set aside.
In a large bowl, mix together the flour, espresso powder, baking soda, baking powder, and salt.
Then, in a stand mixer, beat the butter and sugar together until creamy. Scrape down the sides of the bowl and add in the eggs and vanilla. Now, you may want to switch to a paddle attachment. (I didn't because I don't have one -- it's okay, just be gentle with your mixer.) Slowly add in the dry ingredients until the dough is formed.
Sprinkle your surface with some extra flour and divide the dough into two parts. The dough may be very sticky! Make sure to take off your rings beforehand! Roll each portion into a log, and then place them on the baking sheet. Flatten the logs.
Bake the logs for 25 minutes. The logs will spread and crack -- it's okay! Remove the baking sheet from the oven, place the wire rack and allow to cool completely.
Once cool, cut the logs into slices about 1/2 to 3/4 inch thick. Lay the slices on baking sheet and bake for an additional 10 minutes. Then let the biscotti cool completely.
Melt the chocolate chips in a microwave safe bowl. Dip the cooled biscotti into the melted chocolate and then into the crushed candy cans. Allow to set, and then FEAST!
HAPPY HOLIDAYS!!
This is what it looked like when I packaged them to mail!
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