Peppermint Dipped Biscotti

1. Preheat oven to 375 degrees and line two baking sheets with parchment paper
2. In a large mixing bowl, whisk together oil, sugar, eggs, and peppermint extract.
3. Add in the flour and baking powder, whisking until just combined.
4. Stir in the peppermint chips.
5. Divide the dough into two pieces and roll into logs almost as long as your baking sheets.
6. Place the dough on the baking sheets and roll out to about 1/2 inch thick, about 4 inches across.
7. Bake for 20-22 minutes or until golden brown.
8. Using a pizza cutter, roll the slicer across the log in 1/2" slices.
9. Turn the cookies to show the cut side up and bake it an additional 8-10 minutes until the tops are slightly golden brown.

To Finish:

1. When cookies have cooled, melt the white chocolate disks in a medium microwave-safe bowl.
2. Cook in 30-second increments, stirring in between each cooking until smooth.
3. Dip the cookies, cut side down about 1/4 inch deep, and let chocolate drip off, scraping some of the chocolate off the bottom against the bowl if necessary (if the chocolate is too thick, this is an easy way to thin out the layer).
4. Place dipped side down on the parchment paper.
5. Let dry for 20 minutes before storing.