There are many cookies that I associate with a specific time of year or holiday, and today’s recipe is a great example of that. We love biscotti but for some reason we only ever make it for Christmas. Why? We are not exactly sure, but it got us thinking that we could be enjoying one of our favourites year-round. So, for Valentines Day Mom had a rather unconventional if not fun idea to share a recipe we typically make for Christmas, candy cane biscotti, or as I would rather call it for this post, peppermint biscotti.
This recipe unlike many of the ones we have shared so far did not come from my grandma’s recipe box, she did not like peppermint. Unlike my Grandma I love peppermint, so when mom came across a candy cane biscotti recipe in a magazine, she knew she had to try it. I am unsure where the original recipe went but somewhere along the way we started using our almond biscotti recipe switching out almond extract for peppermint, and almonds for crushed candy cane. With a little more workshopping we have a recipe we adore.
We were a little conflicted to share this recipe at this time of year mainly because it is hard to find crushed candy cane. When we first started making this, we would smash up candy canes in a plastic bag using a rolling pin. It worked but it was loud and very messy, not that it stopped us. One year, while shopping at Bulk Barn mom came across crushed candy cane. We bought some immediately and are vigilant in making sure we buy it every Christmas season. This year we didn’t get a chance to make this recipe for Christmas, so Mom stored ours in an airtight container with little silica packets to prevent moisture from causing it to stick together. This trick allowed us to make one of our favourite Christmas cookies for Valentines Day instead.
Before we get to the recipe, we must warn you, this is a very addictive cookie, it will not last long. We should probably also warn you that because of the crushed candy cane it is a very hard cookie. Harder than most, so make sure you are careful when eating it or dip it in coffee like the cookie is meant to be eaten. We personally prefer to enjoy the biscotti by itself, rebellious of us I know.
Hopefully you have some left over candy canes from Christmas to make this biscotti if not, consider omitting the candy cane and just using peppermint extract. Add a little red food coloring and you will have beautiful pink biscotti. Perfect for Valentines Day!
Ingredients
⅔ cup granulated sugar
⅓ butter softened
2 tbsp vegetable oil
1 tsp vanilla extract
½ tsp peppermint extract
2 eggs
2⅛ cups all-purpose flour
2 tsp baking powder
½ tsp salt
⅓ cup crushed candy cane
In a large bowl beat together sugar, butter and oil until light and fluffy. Next beat in eggs one at a time and the extracts.
In a separate bowl sift together flour, baking powder and salt. Stir into butter mixture to make a soft dough, before completely combined add the crushed candy cane.
On a floured surface pour the dough out and gently form it into a square, then divide it into four.
Gently shape each piece into 7 inch long logs. Place the logs onto a baking sheet lined with parchment paper or a Silpat approximately 2 inches apart.
Bake in a 325°F for 25 minutes until lightly golden and just slightly firm to the touch. Remove from the oven and allow to cool for 10 minutes. Gently remove them from the baking sheet and place them on a cutting board. Using a sharp knife cut the logs into ½” pieces. Repeat with the remaining three logs.
Spread out slices upright on the baking sheet and return to the oven. Bake for 20 minutes until golden, firm and dry. Enjoy!
Peppermint Biscotti
Ingredients
- ⅔ cup granulated sugar
- ⅓ cup butter softened
- 2 tbsp vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2⅛ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup crushed candy cane
Instructions
- In a large bowl beat together sugar, butter and oil until light and fluffy. Next beat in eggs one at a time and the extracts.
- In a separate bowl sift together flour, baking powder and salt. Stir into butter mixture to make a soft dough, before completely combined add the crushed candy cane.
- On a floured surface pour the dough out and gently form it into a square, then divide it into four.
- Gently shape each piece into 7 inch long logs. Place the logs onto a baking sheet lined with parchment paper or a Silpat approximately 2 inches apart.
- Bake in a 325°F for 25 minutes until lightly golden and just slightly firm to the touch. Remove from the oven and allow to cool for 10 minutes.
- Gently remove them from the baking sheet and place them on a cutting board. Using a sharp knife cut the logs into ½" pieces. Repeat with the remaining three logs.
- Spread out slices upright on the baking sheet and return to the oven. Bake for 20 minutes until golden, firm and dry.
