Wednesday, December 18, 2013





The next time you come home with a stockpile of candy cane from the Santa Claus parade, make sure to save most of them for this excellent recipe. With just slight alterations, this biscotti recipe (adapted from The Farmstead Chef) is great to make during the holidays. I reduced the sugar, made them miniature and omitted the crushed candy-cane topping to make them less sweet but delectable with coffee. Your friends will love you even more!


Mini Candy Cane Biscotti (about 4 dozen)

1 1/2 sticks salted butter
1/2 cup sugar
3 organic eggs
2 tsp peppermint extract
3 1/4 cup organic flour
1 tsp baking powder
1/2 cup crushed red, white and green candy canes
melted white chocolate for drizzling


In a large bowl, use mixer to cream butter and sugar together. Beat in eggs one at a time.



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Add peppermint extract and mix well. In a separate bowl, mix flour and baking powder together. Mix crushed candy canes in with the flour. Slowly add flour mixture with the egg/butter mix and beat until blended (dough will be stiff).



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Divide dough into four. Roll each ball into a log (about 14-inches-by-1 1/2-inches). Space 2 logs on a baking sheet topped with parchment paper and bake at 350°F for 30 minutes. Cool for 15 minutes. Place cooled logs on cutting board, and with a serrated knife, cut at an angle into 1/2-inch pieces.



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Place cut side down on the baking sheets (you can use the same parchment paper) and bake for 12 minutes until golden around the edges. Let cool, then drizzle white chocolate over the cookies. Happy Holidays!



© 2013 jordanabananabakes.blogspot.ca



© 2013 jordanabananabakes.blogspot.ca