Holiday Baking #4: Chocolate Chip Candy Cane Biscotti

I started off thinking I was going to make a plain chocolate chip biscotti but when I reached in the cabinet for the vanilla extract, I accidentally grabbed peppermint extract instead. So, I changed up this recipe a little bit to make it a little more festive (at least color wise). I split the dough and colored half of it red, then twisted the two together to look like a candy cane. Once I cut it, it really doesn't look like a candy cane but it's minty, chocolatey and the girls will love it! Maybe next time I'll just make individual twists of the two colors. :)

Chocolate Chip Candy Cane Biscotti
2 c. All-Purpose Flour
1/2 c. Granulated Sugar
1/2 c. Brown Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Peppermint Extract
3 eggs
3/4 c. Mini Chocolate Chips

1/2 tsp. Red Food Coloring

In a bowl, mix together the flour, sugar, baking powder, baking soda and salt until well blended. In a separate bowl, whisk together the peppermint extract and eggs. Add the egg mixture to the flour mixture, mixing well. Next fold in the chocolate chips. Split the dough in half and place one half into a separate bowl and add the red food coloring. Mix well until all of the dough has changed color. Turn the "white" dough onto a lightly floured surface and knead until the dough is no longer sticky, then split the dough in half and form two, 12" long log shapes and flatten down so that it is no higher than 1". Next, repeat this process for the "red dough". Take one "white" log and one "red" log and twist together. Spray a baking sheet with cooking spray, carefully add the dough and bake at 325 degrees for 20-25 minutes. Remove from the oven and let cool, then slice diagonally into 1/2" slices and put them back on the baking sheet. Bake for an additional 10 minutes per side and remove from oven. Let cool and allow to harden before serving. Makes 2 1/2 dz. 

Enjoy!