So my plan for last night was leftovers for dinner and pumpkin souffle for a special dessert — my LAST pumpkin recipe of the season...I think. No promises. I’ll never tire of pumpkin.
But then I got home, pounded out a quick 4-mile run while catching up with my DVR, and then decided that putting up the Christmas tree would be my evening activity. Check!
Our tree has orange and blue ball ornaments, and little basketballs. Not very classic, but very “us”. My Cubs ornaments are going on as soon as Mr. Prevention turns his back. 😉 (He’s a Cardinals fan – bleck!) Note to self: get a skirt for the tree!
I absolutely love meaningful ornaments, though. My mom got us the cutest ornament last year for our first Christmas together:
After all the holiday decorating, pumpkin just wasn’t meant to be. I changed my plans and made Candy Cane Biscotti. At least I still had leftovers for dinner. Mr. Prevention wasn’t interested in leftovers and opted to order Hungry Howie’s Pizza (it’s as terrible as it sounds, too).
Big. Fat. Eye. Roll. What am I going to do with him!?
I called my parents to chat while I was dipping my biscotti in the white chocolate. I should’ve known better than to call before I had my parchment paper in place…mama hates when I multi-task and make a ruckus in the background! But she was super impressed that I had tackled biscotti and like myself, was under the impression that they were difficult to make. Nope, nope, nope…very easy! 😀
…But you should let others be impressed by your biscotti skills. I know I plan to…except you guys, you’re in on my secret …assuming you haven’t just skipped to the pictures and recipe, that is 😉
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
8 Tbsp unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
2/3 cup + 3 Tbsp finely crushed peppermint candy canes (about 8 canes)
14 ounces fine quality white chocolate, melted
Preheat oven to 350° F.
In a medium bowl, whisk together flour, baking powder and salt.
In a large mixing bowl or stand mixer, 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° F. Cool logs 10 minutes on cookie sheet.
Cut each log diagonally into 1/2″ slices with sharp serrated knife (discard ends, if you want). 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 and set on a parchment or wax paper lined baking sheet until the chocolate has set. Yield: 42 biscotti.
Nutrition Information (per biscotti): 113 calories; 5.1 g. fat; 15 mg. cholesterol; 48 mg. sodium; 16 g. carbohydrate; 1.2 g. fiber
Result: These are delicious and the quintessential Christmas coffee treat! And like I told my mom, they really are simple…nothing to fear about biscotti-making! My co-workers were just chatting about biscotti and I am sure they will be very happy to enjoy these 🙂 Mr. P gives a big thumbs up, too!
I have THREE cookie exchanges this year and I am making Christmas cookies to take back to Chicago and Champaign. I am excited to be a baking QUEEN! And I have just the place to store all my delights: in Christmas tins on the top shelf in our garage! Having cookies hanging around til Christmas is just not an option!! Make a plan before one turns into TWELVE!! It’s so easy to do with all the decadent delights!
Question: What are you up to this weekend? Any baking plans? Have you made biscotti before?