Chocolate-Dipped Candy Cane Biscotti Makes 3 dozen
Prep Time 30 minutes
Cook Time 45 minutes
Stand Time 75 minutes

Nutritional Information

Portion 1 biscotti
Amount Per Serving
Calories 110
Calories from Fat 40
Total Fat 4 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 90 mg
Total Carbs 18 g
Dietary Fiber 1 g
Sugars 10 g
Protein 2 g
Vitamin A 2 %
Vitamin C 0 %
Calcium 2 %
Iron 4 %

Chocolate-Dipped Candy Cane Biscotti

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 cup sugar
  • 1/2 cup Shedd's Spread Country Crock® Spread
  • 2 large eggs
  • 2 tsp. peppermint extract
  • 1 1/2 cups mini semi-sweet chocolate chips, divided
  • 1/4 cup crushed starlight mints [or candy canes] (about 8 mints or 2 candy canes)

Directions:

  1. Preheat oven to 350°.
  2. Combine flour, baking powder, salt and baking soda in medium bowl; set aside.
  3. Beat sugar and Shedd's Spread Country Crock® Spread in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in eggs, one at a time, scraping sides occasionally. Beat in peppermint extract. Gradually beat in flour mixture until blended. Stir in 1/4 cup chips. Divide dough in half.
  4. Shape dough into two flat logs, about 12 x 2-inches each on lightly floured surface. Arrange on ungreased baking sheet, 3 inches apart.
  5. Bake 30 minutes or until lightly golden. Carefully remove to wire rack, cool 15 minutes.
  6. Cut logs crosswise into 1/2-inch thick diagonal slices on cutting board. Arrange cookies cut-side down on baking sheet. Bake an additional 15 minutes, turning once. Remove to wire rack, cool completely.
  7. Microwave remaining 1 1/4 cups chips In medium microwave-safe bowl at HIGH until chocolate is melted; stir until smooth. Dip one end of each cookie into melted chocolate. Sprinkle with crushed candy. Arrange cookies on waxed paper-lined baking sheets until chocolate is set, about 1 hour. Store in airtight container.

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