Chocolate Candy Cane Biscotti - Peppers & Pennies

GUYS, IT’S THE MOST WONDERFUL TIME OF THE YEAR!

Sorry, I’ll calm down. But seriously, it’s December, there is snow on the ground, there are twinkling lights everywhere and it is socially acceptable to wear plaid every darn day. Plus, my dog leaves cute puppy footprints outside in the snow. Could life be any better? Wait, it could. I could have these Chocolate Candy Cane Biscotti every day of December. Wouldn’t that be nice?

I mean, these twice baked cookies are so simple yet perfectly ‘Christmas-y’. They are a basic chocolate biscotti cookie with candy cane pieces throughout. They are so yummy they basically turn any regular milky cup of joe into a magnificent peppermint mocha. Take that, Starbucks!

Right about now I am in the midst of Christmas shopping. I like to give thoughtful gifts for the Holiday season. I do not like picking an item off of someone’s Amazon wish lit and calling it a day. I also refuse to show-up to a party empty handed, and recognize the fact that the hosts don’t always want a bottle of wine. I keep reminding myself that people really, really like homemade gifts. And honestly, what’s a better homemade gift than a tin full of cookies?

As part of a group called Canadian Food Creative, we each created a holiday themed cookie that would be a perfect addition to a homemade, heartfelt gift this holiday season. So, if you are on my list this season, there is a pretty good chance you will be receiving theses, along with a few of my blogger friend’s holiday cookie creations! Check-out the list at the end of this blog post to get links to all of CFC’s creations!

Chocolate Candy Cane Biscotti

Ingredients:

1 cup flour
1/3 cup cocoa
1 teaspoon baking soda
1/2 cup sugar
2 large eggs (one egg separated)
1/4 cup canola oil
3 candy canes, finely crushed

Directions:

Preheat oven to 350 degrees.
In a medium bowl, combine flour, cocoa, baking soda and sugar.
Beat one entire egg and one egg yolk.
Add egg and oil to flour mixture. Mix well. Fold in finely crushed candy canes until evenly distributed.
Using well floured hands, shape dough into a log shape. Transfer to cookie dish and bake for 25 minutes.
Remove biscotti log from oven and let cool completely (half hour).
Reduce oven temperature to 325.
Transfer cooled biscotti log to cutting board. Using a serrated knife, cut into equal sized pieces.
Transfer biscotti cookies to an oven proof wire rack placed on a cookie sheet. Return to oven and bake for an additional 25 minutes.
Cool complete prior to serving. Serve with coffee or strong English breakfast tea.

Welcome to this very special Canadian Cookie Collaboration between the Canadian Food Creatives and the Canadian Christmas Cookie Exchange. #CDNFoodCreatives