These festive cookies are so sweet but low in fat. Crunchy cookies with a hard candy coating make the perfect treat for kids with a mean sweet tooth or even prancing reindeer!
If you don’t have candy canes on hand, peppermint hard candies, slightly crushed, will work just as well.
Makes about 4 dozen biscotti
- 2-3 broken candy canes (about 3/4 cup)
- 8 tablespoon reduced fat, trans-fat free margarine
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Non-stick cooking spray
- Place candy canes in a large zipper lock bag. With the back of a heavy spoon, smash the candy canes until small pieces, 1/8-inch thick. Preheat an oven to 350°F. Coat 2 large cookie sheets with cooking spray.
- In a large bowl, using an electric mixer, beat the margarine and sugar on medium speed until well incorporated. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Beat in the vanilla until blended.
- Over a sheet of waxed paper, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the flour mixture to the egg mixture and beat on low speed or stir with a wooden spoon just until incorporated.
- Turn the batter out onto a generously floured work surface and divide in half. With well-floured hands, transfer one-half onto the greased baking sheet and shape into a log about 12 inches long and 1 1/2 inches in diameter. Place on one side of the sheet. Repeat with the remaining batter, leaving at least 4 inches between the logs. (They will slightly spread as they bake.)
- Bake the logs until the edges are golden, 25 to 30 minutes. Transfer the pan to a wire rack and let the logs cool for 10 minutes. Using a serrated knife, cut the logs, still on the pan, on the diagonal into slices 1/2 inch wide. Carefully turn the slices on their sides and return them to the oven. When you run out of room on one baking sheet, start transferring slices to the other sheet. Sprinkle the tops of each slice with the candy canes bits.
- Bake until the edges are golden, about 10 minutes more and the candy has melted. Let the biscotti cool completely on the pans on wire racks. Store in an airtight container for up to 2 weeks. Makes about 4 dozen biscotti.
Nutritional Stats Per Serving (1 cookie): 57 calories. 1.5 g protein, 7 g carbohydrates, 2.5 g fat (0 g saturated), 17 mg cholesterol, 0 g fiber, 65 mg sodium. (if they make 2 dozen)
Weight Watchers® Points Plus: 2