Pre heat oven to 350* – Line a baking sheet with parchment paper

In a medium size bowl mix all of the dry ingredients and chocolate chips.

In a bowl of an electric mixer cream the butter and the sugar together until light and fluffy. About 1 – 2 minutes.  Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, mixing well after each addition. Add the coffee or vanilla extract. Next add the dry ingredients a third at a time until everything is incorporated nicely.

You can either shape into one or two logs. If doing this method place some flour on a counter and place your biscotti dough down on the flour, shape one large log or two small. Then place on sheet pan line with parchment. Bake for 30 – 35 minutes until set. Remove from the oven and let cool at least one hour before slicing.

Biscotti pan method, spread the biscotti dough into the biscotti pan lined with parchment and bake for 30 – 35 minutes until set. Remove from the oven and let cool one hour before slicing.

Lower your oven temperature to 300* – Slice biscotti 3/4 inch thick, place them on a  parchment lined baking sheet, bake for 15 – 20 minutes. Remove from the oven. Biscotti become crisper as they cool.

Decorate – place one cup of white chocolate chips in a microwaveable bowl. Micro for one minute, stir chips. Micro in 15 second segments until chocolate is melted. Place melted chocolate in a quart size ziplock baggie. Snip the tip off, this creates a disposable piping bag, pipe chocolate back and forth, or one large strip down the center and use a spoon to spread out. Sprinkle with crushed candy canes. Let the chocolate completely cool before storing.

Biscotti will last for up to two weeks if stored in air tight contianer.