Let me tell you about this.
It's lovely. And it's a treat.
And it is called candy cane biscotti.
Here's what you do.
Follow the recipe to make the dough, first of all.
Then mix in the candy cane pieces. It should look like this:
Divide the big ball of dough into four even sections.
Form each section into 9" by 1 1/2" logs.
Bake it at 350 degrees F for 18-20 minutes, then remove it from the oven. It will have puffed out like this:
Let them sit for 10 minutes, then cut each 'loaf' in 1/2" diagonal slices. Like so.
Place each slice on one of its sides.
And then put them back in the oven at 325 degrees F for 15 more minutes.
You have to give them some time to cool so they harden a bit, then you can eat them with hot chocolate!
Or just eat them by themselves. They're good either way.
We left some out on Christmas Eve for Santa to eat with some mint hot chocolate.
Here's the full recipe, from Annie's Eats.
2½ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup sugar
3 large eggs
2/3 cup finely chopped peppermint candies, plus extra for garnish
*14 oz. white chocolate
Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicon baking mat.
In a medium mixing bowl, combine the flour, baking powder and salt; stir briefly with a fork to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until well combined, about 2 minutes. Beat in the eggs one a time, mixing well after each addition. Add in the dry ingredients and mix on low speed just until incorporated. Fold in the 2/3 cup crushed peppermints with a rubber spatula until evenly incorporated.
Evenly divide the dough into 4 portions. Form each into a 9″ by 1½” log on the prepared baking sheet, spaced evenly. Bake until the cookies are light golden brown on top, about 18-20 minutes. Remove the pan from the oven and let cool for 10 minutes on the cookie sheet. Reduce the oven temperature to 325° F.
After the logs have cooled for 10 minutes, use a sharp serrated knife to cut the logs into ½-inch slices on the diagonal. Arrange the cut pieces on the baking sheet, laying on one of their cut sides so one cut side is facing up. Bake for 15 minutes more, until the cookies are light golden brown and crisp. (They may seem a bit soft, but will firm as they cool.) Transfer to a cooling rack to cool completely.
Once the biscotti have cooled, melt the white chocolate in the top of a double boiler. Dip one half of each cookie in the chocolate, shake gently to remove the excess, and transfer to a baking sheet or work surface lined with wax paper. Sprinkle with extra crushed candy canes while the chocolate is still wet. Let stand at room temperature until the chocolate has set completely. Store in an airtight container.
*(As you can see from my pictures, I did not coat mine in white chocolate. I found it unnecessary. But I'm sure it'd be fun if you want to take the time to do that!)