Janie's Holiday Candy Cane Biscotti
Pound Cake Biscotti
Pre-heat oven to 350 degrees. Cut Janie's Plain Jane Pound Cake into long strips (one inch wide and one inch thick) and place on a cookie sheet. Slide cookie sheets into oven (not more than two per oven) and turn oven off. Leave in oven overnight. When done strips should be completely dry and hard.
Chocolate Coating
14 oz. white or dark chocolate
2 Tbs Crisco shortening
2 Tsp Crisco shortening
2 candy canes or 5 peppermints
Start with 14 oz. of the finest white or dark chocolate (Janie uses Callebaut). Melt chocolate in a double boiler (or carefully use a microwave on 50% power in 30 second increments until the chocolate is fully melted). Remove from heat. Add Crisco and stir until mixed.
Place candy canes or peppermints in a fold of wax paper or a ziplock baggie and gently crush to a powder with light hammer taps (kids love this job!).
Dip one end of biscotti strips into warm chocolate and place on a wax paper lined cookie sheet. Sprinkle crushed candy cane "snow" on the chocolate. Let chocolate cool completely before removing from cookie sheet.
