Giveaway Winner

Thank you to all who left comments for suggestions on the last cookie to add to my trays!  After much difficult deliberation I decided on the Peppermint Biscotti submitted by Lynn for two reasons.  One, I had never made biscotti before and second when I received an email from Culinary in the Desert today with a summary of a ton of awesome treasts Joe has made it included a recipe for Peppermint Biscotti.  I took it as a sign and went for it.  These were really easy to make and have a wonderful peppermint flavor.  Because biscotti are a hard cookie, I chose to leave out the crushed peppermint that the recipe calls for as a decoration.  The crushed candy canes that get added to the batter melt and provide a wonderful minty flavor.  Next time I make them I need to be a little better in dividing the dough as I had one log that produced smaller cookies.  Certainly not a tragedy!

I used to live in the North End of Boston (little Italy) and I spent more than my fair share of time at Modern Pastry buying biscotti.  They are one of my favorite cookies.  If I were going home for the weekend I would buy some for Mom and learned I had to buy extra as I would be nibbling on them in the car ride there. 

I have added all of the recommended recipes to my must try list so I will be sure to let you know how they come out when I try them in 2010!  Right now, after baking for three days, I cannot even look at a cookie or another stick of butta!

Thank you Lynn and please be sure to email me your address along with confirmation of which prize you want so that I can provide to the giveaway sponsor cookware.com, a part of CSN Stores.

Merry Christmas and Happy Holidays!

Candy Cane Biscotti
Adapted from Land O Lakes via Culinary in the Desert

Printable Recipe

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
2/3 cup finely crushed peppermint candy canes
14 ounces fine-quality white chocolate, melted
extra crushed candy canes to sprinkle on top

Preheat oven to 350

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat together butter and sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined - stir in crushed candy.

Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9" x 1 1/2" round log. Place logs 3 inches apart onto parchment-lined baking sheet.

Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325. Cool logs 10 minutes on cookie sheet.

Cut each log diagonally into 1/2" slices with sharp serrated knife.  The recipe says "discard ends", but I would not recommend discard any pieces!  Arrange pieces standing up back onto the baking sheet.

Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool.. Place onto cool rack and cool completely.

Dip half of each biscotti into melted chocolate - shake off excess. Immediately sprinkle with additional crushed candy canes or drizzle with chocolate and set on a parchment or wax paper lined baking sheet until the chocolate has set.

Makes about 4 dozen.