"Repurposed" Peppermint (Candy) Biscotti - Eat Drink Better
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.
Ingredients
- 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
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