Peppermint Biscotti

1. Preheat oven to 350°F. Line a baking sheet with parchment paper, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, beating well after each addition and scraping down the sides. Beat in extract.
3. In a medium mixing bowl, combine the flour, peppermint candy, baking powder, and salt. Gradually add to creamed mixture, beating until blended (dough will be sticky).
4. Divide dough in half. Shape each portion into a 12-by-2 ½-inch rectangular slab arranged side by side lengthwise on the prepared baking sheet, leaving space in between to allow for expansion. Straighten and smooth out the tops and edges. Bake for 25 to 30 minutes or until light golden brown.
5. Carefully remove the baked slabs to wire racks (use a spatula on each end to carefully lift and move). Cool for 15 minutes. Transfer to a cutting board and cut diagonally into ½-inch-thick slices with a sharp knife perpendicular to the board.
6. Place cut side down on parchment-lined baking sheets (you'll need 2 baking sheets for this step, or bake 1 sheet at a time reusing the same sheet pan). Bake for 12 to 15 minutes or until firm. Remove to wire racks to cool.

Decoration:

1. Make a double-boiler by placing a metal or glass mixing bowl over the top of a small saucepan filled about 1 inch full with water. Make sure the bottom of the bowl doesn't touch the water's surface. Add the chocolate chips to the bowl on top. Heat the double-boiler over medium-high heat, and then lower the heat once it comes to a boil. Melt chocolate chips, stirring occasionally until smooth.
2. Dip one end of each biscotti into melted chocolate, allowing excess to drip off. Sprinkle candy over the top and sides of where you coated with chocolate. Place on parchment or waxed paper and cool until firm. Store in an airtight container for 1 month.