Peppermint Bark Biscotti

Preheat oven to 325°F.

In a large bowl, combine flour, cocoa powder, baking powder, and salt.

Using an electric mixer, beat eggs, peppermint extract, butter, and sugar until combined. About 3 minutes.

Add dry ingredients from step 1 to egg mixture. Beat until just blended.

Divide dough in half and form into two logs on a parchment lined cooking sheet. Leave space for dough to spread.

Bake until dough is firm, about 30 minutes. Let cool for 15 minutes.

Using a serrated knife, cut logs into 0.5 inch slices.

Arrange slices on baking sheet with a wire rack and return to the oven for 15 minutes.

Melt the chocolate chips in a double boiler. Drizzle on each cookie and sprinkle with peppermint candy.

Let chocolate to completely cool before serving. It is best to make these at least a day in advance to allow them to dry out a little and become crunchy.