Peppermint Biscotti

3/4 cup butter, soft
3/4 cup sugar
3 eggs
2 tsp peppermint extract
3 1/4 cups flour
1 tsp baking powder
1/4 tsp salt
1 cup peppermint candy, crushed

Chocolate mint coating:
2 cups chocolate chips
2 tbs shortening
1/2 cup peppermint candy, crushed

Preheat oven to 350F. Cream together butter and sugar in a large mixing bowl. Beat in one egg at a time, and also beat in the mint extract. In another bowl, stir together flour, baking powder, salt and crushed peppermints. Slowly add the dry ingredient mixture into the creamed mixture, beating until you have a stiff dough.

Divide dough in two, and form each half into a loaf on a baking sheet. Bake for 25 minutes or until browned on top. Take out of the oven and let cool for 15-20 minutes. With a serrated knife, slice each loaf into 1/2-inch diagonal slices. Place slices back on baking sheet, cut sides down. Bake for another 10-15 minutes, until slices are crisp. Let cool on a wire rack.

Meanwhile, melt chocolate chips and shortening together, stirring until smooth. Dip each biscotti into the liquid chocolate and quickly roll in the remaining crushed peppermints. Let harden on waxed paper, and then store in an air-tight container.