Tis the season to make edible gifts for the people we love and appreciate. Accomplishing this has been tricky for me since I’m without a kitchen, but thankfully, I have amazing friends who have been baking away with me in their kitchens!
My favorite holiday gifts to make are granola, butter crunch and biscotti. You’ll have to read my newsletter to get all my tips and recipes but I can assure you that nothing can compare with the gift of something sweet and homemade. It was in this spirit that I baked cookies, butter crunch and biscotti with various friends this week.
But it’s Suzy and my chocolate candy cane brownie biscotti which I share with you now and you must make.
Holiday Brownie Biscotti
Makes approximately 50
3 3/4 cups flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons salt
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
12 tablespoons melted butter
1 cup milk chocolate chips
12 ounces Gihradelli melting chips (or white chocolate chips)
1 cup crushed candy canes
Pre-heat the oven to 350 degrees. Lay parchment paper on two baking sheets.
In a large sized bowl, whisk flour, cocoa powder, baking soda, baking powder, baking soda, baking powder and salt. Using a mixer, mix sugar, eggs, vanilla and melted butter. Gradually add the dry mixture until it comes together. Add the chocolate chips. The dough will be wet.
On a parchment paper lined counter, divide dough into four equal parts. Mold into logs approximately 2 inches wide and 12 inches long. If you’d like larger biscotti, you can make only three logs.
Place the logs on the parchment paper lined baking sheet vertically leaving enough space between the two logs. Bake on 350 degrees for 25 minutes. Remove and cool for ten minutes before slicing on a diagonal. Bake again for ten minutes. Cool.
Prepare a baking sheet with parchment paper.
Melt white chocolate chips in a deep small bowl. Dip one end (1 1/2 inches) of the biscotti in white chocolate. Set it down on a parchment paper lined baking sheet. Sprinkle with candy canes. Repeat until finished with all the cookies. Transfer to the refrigerator until the chocolate has set and you can transfer to an airtight container.