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