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Candy cane biscotti

Leslie McMaster TeaChef Level 3

The perfect holiday cookie!

1 h 30 m 40


  • 1c sugar
  • 1 stick butter
  • 2T water
  • 3eggs
  • 1t peppermint extract
  • 2T candy cane black tea, crushed
  • 3 1/2c flour
  • 1/2c crushed candy canes
  • 1t baking powder
  • 1/2t salt


Preheat oven to 350 and line two cookie sheets with parchment paper.

Combine sugar,butter,extract,water,eggs and tea in a bowl, beat until well blended.

Add the flour,crushed candy canes, baking powder and salt. Mix until well blended.

Divide dough in half and shape into 10x3 logs.

Bake 30 min or until centers are.firm. Remove.from oven and cool 15 min, slice into 1/2in thick slices and bake for another 25-30 min.

Before baking you can sprinkle the tops with sprinkles like I did or dip them in melted white.chocolate and sprinkle with candy canes after they cool

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What people say

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    Red Wolfe TeaChef Level 3

    Very tasty biscotti, but I didn't see the number of eggs listed in ingredients. I pulled from an old recipe, and using 5 eggs gave it the right consistency. Otherwise, its a great recipe, perfect for dunking into hot coco.

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