Candy Cane Biscotti

Directions

1. 1
   Heat oven to 350F.
2. 2
   Combine butter and sugar in bowl.
3. 3
   Beat at medium speed, scraping bowl often, until creamy.
4. 4
   Add eggs; continue beating until well mixed.
5. 5
   Add flour and baking powder; beat at low speed until well mixed.
6. 6
   Stir in crushed candy.
7. 7
   Divide dough into fourths on lightly floured surface with lightly floured hands.
8. 8
   Shape each into 9x1 1/2-inch logs.
9. 9
   Place logs 3 inches apart onto lightly greased large cookie sheet.
10. 10
    Bake 18-20 minutes or until tops are cracked and ends just start to turn light brown.
11. 11
    Remove from oven; reduce oven temperature to 325F.
12. 12
    Cool logs 10 minutes on cookie sheet.
13. 13
    Carefully remove logs to cutting surface.
14. 14
    Cut into 1/2-inch slices with sharp serrated knife.
15. 15
    (Discard ends).
16. 16
    Arrange pieces on same cookie sheet, cut-side down.
17. 17
    Continue baking 12-14 minutes, turning once, or until cookies are lightly browned and crisp on both sides.
18. 18
    Remove to cooling rack; cool completely.
19. 19
    Place candy coating in 2-quart saucepan.
20. 20
    Cook over medium heat, stirring occasionally, 5-7 minutes or until melted.
21. 21
    Remove from heat.
22. 22
    Stir in food color and peppermint flavoring, if desired.
23. 23
    Dip each biscotti half way into warm coating; shake off excess.
24. 24
    Place onto waxed paper.
25. 25
    Immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired.
26. 26
    Let set at room temperature until coating is hardened.