Candy Cane Biscotti
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 cup butter, softened
2 tablespoons water
1 teaspoon peppermint extract 2 large eggs
1 cup finely crushed candy
1/2 cup slivered almonds,
4 squares white chocolate,
Preheat oven to 350 degrees; line 2 cookie sheets with parchment paper.
Combine flour, baking powder and salt in large bowl; set aside.
Cream sugar, butter, water, extract and eggs in large bowl with electric mixer at medium speed until well blended.
Add flour mixture, 1/2 cup crushed candy canes and almonds. Beat on low speed until just blended.
Divide dough in half. Shape each half into 10×3- inch log; place each log on separate prepared cookie sheet.
Bake each log 30 minutes or until center is firm to the touch.
Cool 15 to 20 minutes.
Using a serrated knife, cut logs diagonally into 1/2- inch slices. Place on cookie sheets.
Bake 15 minutes; turn and bake 12 to 15 minutes longer or until edges are browned. Cool completely on wire racks.
Dip each cookie halfway into melted chocolate.
Before chocolate solidifies, dip ends into remaining 1/2 cup crushed candy canes. Store in tightly covered container.