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1
Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or tin foil.
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2
Sift first 3 ingredients into medium bowl.
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3
Using food processor or electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time. Stir in extract. Mix in flour mixture just until blended. Stir in peppermint crunch chips.
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4
Turn dough out onto lightly floured surface. (Dough will feel very sticky). Flour hands before handling dough.
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5
Divide dough in half. Roll each half into 15-inch log (about 1 1/4 inches wide). Carefully transfer logs to a prepared baking sheet, spacing 3 inches apart.
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6
Bake logs until almost firm to touch but still pale, 25-30 minutes Cool logs on baking sheet 10 minutes.
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7
Carefully transfer logs to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise diagnally into 1/2 inch thick slices.
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8
Place slices, cut side down, on prepared cookie sheet. Bake until firm and golden, about 9 minutes. Turn biscotti over and cook approximately another 9 mins or until just turning golden. Transfer biscotti to racks and cool.
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9
GARNISH: Melt chocolate.( I put the chips in a microwavable bowl and heat for about 1 minute constantly watching. I then stir and if chocolate needs more melting I ad another 30 secs. until chocolate is melted.) (DO NOT OVER COOK or chocolate will become dry and hard and burnt!).
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10
Dip 1 long side of each biscotti into melted chocolate. Place cookies on wax paper or tin foil and let stand until chocolate is firm.
