Candy Cane Biscotti

1 c sugar
1/2 c butter, softened
2 T water
1 tsp peppermint extract
2 eggs
3.5 c all purpose flour
1 c finely crushed peppermint candy canes
1/2 c slivered almonds, toasted
1 tsp baking powder
1/2 tsp salt
4 oz white chocolate, melted

Preheat oven to 350, Line 2 cookie sheets with parchment paper.

1. Beat sugar, butter, water, peppermint extract, and eggs in large bowl. Add flour, 1/2 c crushed candy, almonds, baking powder, and salt. Mix on low until just combined.
2. Divide dough in half. Shape each half into 10x3 log. Place each log on a cookie sheet. Bake 30 min. Let cool 15-20 min.
3. Use serrated knife to cut logs diagonally into 1/2 inch slices and place on cookie sheets. Bake 15 minutes, turn, Bake 15 more minutes or until edges are browned. Cool Completely.
4. Dip each cookie halfway in melted white chocolate. Sprinkle with remaining candy cane bits.