Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 6 tablespoons butter, room temperature
• 3/4 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup Andes peppermint crunch baking chips
• 1 (10 ounce) package good quality semi-sweet chocolate chips (used for topping)

Instructions

1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or tin foil.

2. Sift first 3 ingredients into medium bowl.

3. Using food processor or electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time. Stir in extract. Mix in flour mixture just until blended. Stir in peppermint crunch chips.

4. Turn dough out onto lightly floured surface. (Dough will feel very sticky). Flour hands before handling dough.

5. Divide dough in half. Roll each half into 15-inch log (about 1 1/4 inches wide). Carefully transfer logs to a prepared baking sheet, spacing 3 inches apart.

6. Bake logs until almost firm to touch but still pale, 25-30 minutes Cool logs on baking sheet 10 minutes.

7. Carefully transfer logs to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise diagnally into 1/2 inch thick slices.

8. Place slices, cut side down, on prepared cookie sheet. Bake until firm and golden, about 9 minutes. Turn biscotti over and cook approximately another 9 mins or until just turning golden. Transfer biscotti to racks and cool.

9. GARNISH: Melt chocolate.( I put the chips in a microwavable bowl and heat for about 1 minute constantly watching. I then stir and if chocolate needs more melting I ad another 30 secs. until chocolate is melted.) (DO NOT OVER COOK or chocolate will become dry and hard and burnt!).

10. Dip 1 long side of each biscotti into melted chocolate. Place cookies on wax paper or tin foil and let stand until chocolate is firm.