This recipe from the new cookbook, Farmstead Chef, was inspired by a big plastic bag filled with various candy canes and peppermint candies left over from holiday festivities.
John Ivanko and Lisa Kivirist (both of whom write for Important Media blogs) hate to to throw things out but realized they would never eat the candies. So they developed this “re-purposing” recipe to transform those candy canes and mints into something new and improved. They now have a holiday cookie tradition where friends collect and send us their leftover candy canes to transform into these cookies. This recipe comes from their fabulous new cookbook, Farmstead Chef.
“Repurposed” Peppermint Biscotti
- 3/4 cup (1 1/2 stick) butter, softened
- 3/4 cup sugar
- 3 eggs
- 2 teaspoons peppermint extract
- 3 1/4 cups flour
- 1 teaspoon salt
- 1 1/2 cup crushed peppermint candy, divided
- white chocolate bark for frosting
- In a large mixing bowl, cream butter and sugar.
- Add eggs, one at a time, beating well after each addition. Beat in extract.
- Separately, mix flour, baking powder and salt. Stir in 1 c. peppermint candy.
- Gradually add flour/candy mixture to creamed mixture, beating until blended (dough will be stiff).
- Divide dough in half. On a baking sheet, roll each portion into a 12-inch-by-2½-inch rectangle.
- Bake at 350° for 25 to 30 minutes or until golden brown. Carefully remove to wire rack. Cool 15 minutes. On cutting board, cut at an angle into ½-inch slices.
- Place cut side down on baking sheets. Bake 12 to 15 minutes until firm.
- For frosting, melt chocolate. Drizzle chocolate over cookie in a swirled design.