Lyndsay's Famous Peppermint (Candy Cane) Biscotti

3 and 1/2 Cups of All Purpose Flour
1 t baking powder
1/2 t salt
1 Cup sugar (splenda works, too!)
1 stick softened butter (1/2 C)
2 T water
1 t peppermint extract
2 large eggs
1 C finely crushed peppermint candy divided
1/2 C slivered almonds-toasted (Lyn never toasts them)
4 squares of white chocolate or white chocolate morsels melted over double boiler

1. Pre heat oven to 350 degrees and line 2 cookie sheets with parchment paper. Toast Almonds if desired. Combine all dry ingredients.
2. Beat sugar, butter, water, peppermint extract and eggs in a large bowl with electric mixer until well blended. All flour mixture and 1/2 C crushed candies and almonds. Beat until blended.
3. Divide dough in 1/2. Shape each half into a 10" by 3" log. Place each on a perpared cookie sheet. Bake 30 minutes or until center is firm to the touch. Let cool 15 to 20 minutes.
4. Using a serrated knife, cut logs diagnolly into half inch slices. Bake 7 minutes on each side for softer biscotti or up to 12 minutes per side for harder biscotti. Edges will be browned all around.
5. Dip each cookie halfway into melted white chocolate then dip in remaining candies to coat the chocolated end. Allow to dry. Store in a tightly covered container.
ENJOY!