2 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. (1 stick) unsalted butter, room temperature
1/2 c. sugar
3 large eggs
2/3 c. crushed peppermint candy canes, plus more for garnish
12 oz. white almond bark, chopped (or any white chocolate bar)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Whisk the flour, baking powder and salt together in a medium bowl; set aside. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add the dry ingredients and beat just until incorporated. Use a wooden spoon to stir in 2/3 cup of crushed candy cane pieces.
Divide the dough into 4 equal pieces. Shape each into a log that is roughly 9-inches by 1 1/2-inches. Transfer them to the prepared baking sheet, spacing them about 3-inches apart (I just shaped mine on the baking sheet). Bake for 18-20 minutes, or until the logs are light golden brown and cracked on top. Transfer the pan to a wire rack and let the logs cool for 10 minutes on the baking sheet. Reduce oven temperature to 325 degrees.
Working with one log at a time, cut it into 1/2-inch slices on the diagonal using a serrated knife. Transfer the biscotti to the baking sheet, cut side down. Bake for 12-15 minutes or until the biscotti are light golden brown and crisp on both sides (mine were really soft when I removed them from the oven, but they firmed up once they cooled). Transfer the pan to a wire rack and cool completely.
Place the chopped white almond bark in a microwave-safe bowl. Microwave for a minute or two, stirring every 30 seconds until the chocolate is melted. Dip half of each biscotti cookie into the melted chocolate, letting the excess drip off before transferring to a sheet of wax paper. Garnish with extra crushed candy canes while the chocolate is wet. Let the chocolate set, then store in an airtight container. Makes about 3-4 dozen.
*Tip: to crush candy canes, place them in a zip-top bag and pound them with a rolling pin until they reach your desired size.
Jenn's Notes: I made a half a batch and I formed the dough into one large loaf, rather than two and I ended up with 8 pieces, about 4 inches long each. For the half batch, I crushed 3 regular candy canes for the 1/3 cup that you add to the dough and one regular candy cane for garnish and I used 3 squares of white almond bark (6 ounces). I LOVE this biscotti.