Makes 28-36 cookies
Takes 1 hour 30 minutes
You'll Need: 2 cups all-purpose flour, 1/2 cup almond meal*, 1 tsp baking powder, 1 1/4 cups granulated sugar, pinch kosher salt, 2 large egg yolks, 3 large eggs, 1 tsp pure vanilla extract, 1 cup pecans (chopped), 1 cup mint chocolate chips or chunks (we like Andes brand), 4 candy canes, red and green food gel, additional 1/2 to 1 cup flour for kneading and handling dough
How to Prepare: Pre-heat oven to 350 degrees F. Sift flour, almond meal, baking powder, sugar and salt into a large preparation bowl. In a separate bowl, whisk the egg yolks, eggs and vanilla. In an electric mixer, alternate the wet and dry ingredients on medium speed until combined. Scrape the sides of the bowl with a spatula and mix again, so everything gets incorporated well.
Place candy canes in a plastic bag and zip up. Using a meat mallet, smash the candy on a cutting board, so it's in little pieces. In a separate bowl lightly mix the pecans, mint chips and smashed candy canes with your fingers or a fork.
You need to split the dough in half so you can make half of it
red and the other half green. Transfer half the dough from the mixer to a separate bowl. Squeeze a bit of red food gel into the mixing bowl and mix until combined. Transfer that dough to a separate bowl. Clean mixer and beater and transfer the remaining half of dough back into mixer. Squeeze in a bit of green food gel into mixing bowl and mix until combined. Transfer green dough to well floured work surface (large cutting board or solid surface counter-top works great). Knead dough slightly adding sprinkles of flour as needed. Shape dough into 2 long rectangles about 1.75" to 2" wide by 14" long. Wash hands. Repeat with red dough. Place one green piece next to one red piece and repeat so you have two long rectangle biscotti logs (about 3.5 to 4" wide by 14" long) of green and red dough. Transfer dough wedges to a parchment lined baking sheet. Bake in oven for 25-30 minutes. Remove from oven and allow them to cool for about 10-15 minutes. Lower oven to 275 degrees F. Using a serrated knife, cut the dough width wise into 1/2" pieces. Place the cut side edge of the cookies down on the parchment lined baking sheet and place in oven for 15 minutes. Remove from oven. Allow to cool slightly and flip the cookies. Place back in oven for 15 more minutes. Remove and let cool. Enjoy cookies.
If storing, make sure they are completely cooled and place in an airtight container for up to 1 week.
* If you or your kids have nut allergies, replace the almond meal with regular flour. Replace the pecans with dried fruit or use more mint chips instead.
4 Year Old, Chef Izabella's YouTube Video, Christmas Biscotti Demo
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