Candy Cane Biscotti
1/2 cup vegetable oil
1 tablespoon vanilla
1 cup sugar
3 1/4 cup flour
1 tablespoon baking powder
Chocolate for melting
Crushed candy canes
Preheat your oven to 375°F and grease or line 2 cookie sheets with parchment paper.
In your stand mixer, mix together the oil, eggs, vanilla, and sugar. In a separate bowl mix together the flour and baking powder. Slowly add the flour to your egg mixture until a heavy dough is formed.
Half your dough and form a roll almost the length of your cookie sheet and flatten to about 1/2 inch thick. I found this easiest if my hands were just slightly damp and I flattened with the palm of my hand.
Bake for 25-30 minutes until golden. Cool on a wire rack. Once its cool to the touch slice into 1/2 pieces and place back on the cookie sheets cut side up. Back again for 6-10 minutes then flip and bake again.
Once cooled dip 1/2 of each biscotti into the chocolate and top with the crushed candy cane.