Peppermint Biscotti

• 3 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup butter
• 2 tablespoons water
• 1 teaspoon peppermint extract
• 2 eggs
• 1 cup peppermint candy, finely crushed, divided
• 1/2 cup almonds, toasted, slivered
• 4 ounces white chocolate, melted

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2. Combine the flour, baking powder, and salt in a medium bowl. Set aside.
3. Cream together the sugar and butter in a large bowl.
4. Beat in the water, peppermint extract and eggs.
5. Add the flour mixture, 1/2 c crushed candies and almonds.
6. Mix until just blended.
7. Divide the dough in half and shape each half into a 10x3 log on a prepared cookie sheet.
8. Bake 30 minutes.
9. Let cool 15 to 20 minutes.
10. Using a serrated knife, cut the logs diagonally into 1/2 inch slices.
11. Place on cookie sheet and bake 15 minutes, turn and bake 15 minutes until edges are brown.
12. Remove and cool on wire racks.
13. Dip each cookie halfway into melted chocolate.
14. Before chocolate sets dip the ends into remaining crushed candies.

flour, baking powder, salt, sugar, butter, water, peppermint, eggs, peppermint candy, almonds, white chocolate

Taken from www.food.com/recipe/peppermint-biscotti-409173 (may not work)