As an Italian I love biscotti, I have an affinity for any dessert that has almond in it to be honest. This treat is nothing less than a delicious Halloween twist on a traditional Italian almond biscotti using candy corn instead of slivers of almonds. The mix of the crunch of the cookie and then the chew of the candy corn is delightful to eat. Maybe you can make these and have them with your morning tea, or just offer them as a lovely treat for when people come to visit, but try them and you will not be disappointed. So celebrate the 10th day of Halloween with our trick-or-treat candy corn biscotti!
¾ cup candy corn
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups all-purpose flour
3/4 cup granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
Start by preheating oven to 300 degrees F and line a baking sheet with parchment paper and a little bit of flour.
Set aside all of your ingredients and most importantly chop up your candy corn into small pieces. In a small bowl whisk the eggs with the vanilla and almond extracts. In a large bowl whisk the flour with the sugar, baking powder and salt. Stir in the chopped almonds. Then add the egg mixture and stir until a dough forms.
Divide the dough in half, and on a lightly floured surface roll each half into logs about twice as long as wide. Place the logs on the baking sheet next to each other and bake for about 25 minutes or until they are firm until the touch. Remove from oven and let cool on a wire rack for about 10 to 15 minutes.Next move the logs to a cutting board and, using a sharp knife, cut logs into slices about 1/4 - 1/2 inch slices. Place the slices of biscotti on a new baking sheet and bake about 10-15 minutes, turn slices over, and bake for another 10-15 minutes or until firm to the touch. If you want them extra crunch, bake longer, and don’t be alarmed by the candy corn running. Remove from oven and let cool, if parchment sticks just peel it off. Let cool, and serve with tea, hot chocolate, or just eat!!!!