PEPPERMINT Candy Cane BISCOTTI
1/4 cup (4 TB) butter, softened ……………1/2 cup sugar
1 egg …………………………………………...1 cup flour
1/2 tsp vanilla extract ……………………….1/2 tsp peppermint extract
1/2 tsp baking powder..................................about 1/4 cup crushed candy canes
CHOCOLATE GANACHE
1 cup dark or semi-sweet chocolate chips (or melting wafers)
1/4 tsp. peppermint extract
1-2 tsp. milk (or peppermint flavored liquid coffee creamer)
more crushed candy canes
***
Preheat oven to 350. Cover baking sheet with parchment paper (or spray).
Cream butter and sugar. Beat in egg and extracts. Gradually beat in flour and baking powder ~ raise speed to medium and beat about 30 seconds more. Add the crushed candy cane and beat on med-high until dough somewhat forms around the paddle and comes off the sides of bowl (see photo).
Form dough into a thin loaf on baking sheet. (I press it down a little; then even out the top, bottom & sides with my finger. It helps if you dampen your hand under the faucet). Try to make the ends as sharp & straight as possible (less to cut off later). Bake about 20 minutes & remove.
Slice into about 1” slices while hot, and flip onto their sides. Use a long, thin serrated knife with a "sawing" motion, to cut through any candy cane pieces. This dough is more crumbly than other biscotti (because of the candy cane pieces), so be careful. You may need to "prop up" one or both sides by turning some of the slices around. Return to oven and bake another 9-12 minutes. **
These aren't the "prettiest girl at the dance" because the candy canes may burn a little and melt, causing the biscotti to look "rough", uneven and discolored. After they've cooled 5-10 minutes on the pan, you can go back with a little knife and cut off any little pieces that stick out too much. But remember that the ganache will cover up a lot too ~ so put them {right-side-up} on the pan, with all the "worst" ends on the same end, so it's easier to drizzle back & forth over those later.
Cool completely. Then you can drizzle with the chocolate ganache and sprinkle more crushed candy canes on top. (I only drizzle about half each biscotti so that they're neater to pick up and eat) Makes about 18-20, but recipe can easily be doubled.
CHOCOLATE GANACHE ~ put the chocolate chips and milk/creamer in a microwave -proof bowl ~ on high for 1 minute. WHISK until chips are partially melted, then whisk in the peppermint extract and keep whisking until the ganache is smooth. (You can add a little more liquid if you need to).
If you want to make more ganache and then end up with too much, it will keep in the refrigerator in a covered container for weeks ~ to reheat and use on something else.