I seriously don’t know how to describe these bad boys. Like majorly embellished Thin Mints? A tribute to all that is glorious and wintery in crunchy cookie form? Abso-friggin-lutely fantastic with coffee?
Let’s go with all of the above.
Every year I always make some sort of confection with all the striped candy that is hanging around (um, literally) during the holiday season: usually bark, or cupcakes, or cookies. Oftentimes even just a simple hot chocolate will do. This year, though, I wanted to make something that truly screams indulgence. And, since it’s the season for hot bevvies, biscotti seemed apropos. But, I was craving a biscotti that not only would stand up to coffee, but enhance its bold flavor. Also, I needed something that exclaims “Happy Holidays!” because when giving away food for holidays, one rule I like to keep in mind is: the more festive, the better.
Enter Candy Cane Marbled Biscotti. In posts past I have divulged to you guys my affinity for biscotti and the reasons for such. I think adding a hefty coat of chocolate and an extra dose of sugar makes it all the better. It’s like candy and biscotti… in one!
Did I mention that this stuff is perfect for gift giving? Not only does it razzle and dazzle, but it also lasts up to a month!
Candy Cane Marbled Biscotti~ Vegan and Gluten Free
- 1/2 cup granulated organic sugar
- 1/2 cup vegan margarine
- 3 tablespoons flaxseed meal mixed with 6 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 cup sorghum flour
- 3/4 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup nondairy chocolate chips, melted
- 1 cup crushed peppermint candy canes
- 1 additional cup chocolate chips, melted for drizzling
Preheat oven to 325 °F.
In large mixing bowl, cream together the margarine and the sugar. Add in prepared flaxseed meal and vanilla and mix well.
In separate bowl, combine sorghum flour, brown rice flour, potato starch, tapioca flour, xanthan gum, baking powder and salt. Stir well to evenly incorporate.
Slowly mix in flours with the creamed margarine mixture until clumpy. Dive dough into two sections, leaving half in the mixing bowl and set the rest aside.
Gently stir in the 1/2 cup melted chocolate chips with one half of the dough until very well combined, scraping bowl as needed.
Now you will have two sections of dough: one chocolate and one vanilla. Fold the 1 cup crushed candy canes into the vanilla dough and shape into two balls.
Shape the chocolate mixture into two balls as well. Then, roll each section into long ropes, so that you have four long ropes of both chocolate and vanilla–about 10 inches long each.
Place one chocolate rope and one vanilla rope side by side and then twist over one another. Gently press down to form a flat log about 3 inches by 10 inches. I find it easiest to do this on the actual cookie sheet I will be baking them on. Be sure not to grease the cookie sheet.
Bake in preheated oven 28 minutes, and then remove from oven and place on wire rack to let completely cool. Slice diagonally into 3 inch by 1 inch cookies and then place sideways onto
ungreased (updated… use parchment or silpat lined to avoid sticking) cookie sheet.
Bake cookies for 10 minutes. Flip and bake 10 more minutes. Flip one more time and bake 5 more minutes. Let cool completely and then drizzle or coat one side with more melted chocolate and immediately garnish with additional crushed candy canes.
For an easy tute on cutting biscotti, see here.
Store in airtight container for up to one month. Dip into piping hot coffee or hot chocolate for the ultimate biscotti experience.