INGREDIENTS:
- 1 3/4 cups (250g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 eggs
- 2/3 cup (145g) packed brown sugar
- 1/4 cup Botticelli Baking Extra Virgin Olive Oil
- Egg wash, for brushing
- Coarse sugar for sprinkling
- White chocolate, melted for dipping
- Crushed candy canes, for garnish
PREPARATION:
- Preheat the oven to 350F and line a sheet pan with parchment paper.
- In a medium bowl, whisk the eggs and brown sugar vigorously until thick and light.
- Whisk in the Baking Extra Virgin Olive Oil. Add the flour, baking powder, and salt in a large bowl and whisk to combine. Stir into the egg mixture with a wooden spoon or spatula until the flour is absorbed. The dough will be sticky.
- Divide the dough in half on a lightly floured work surface and gently roll each portion into a log. Transfer the logs onto the prepared baking sheet about 3 inches apart. Flatten the tops slightly, brush with egg wash and sprinkle with sugar.
- Bake for 25 minutes or until golden brown. Remove from the oven and let cool for 10 minutes.
- Reduce the oven temperature to 300F. Using a sharp serrated knife, slice the logs into 1/2-inch pieces. Place them back onto the sheet pan and bake for another 10-15 minutes, until dry and crisp.
- Remove from the oven and let cool completely. Dip one side in melted white chocolate and sprinkle with crushed candy canes. Serve with hot coffee and enjoy!