Heat oven to 350°F.

Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed.

Stir in chocolate chips/holiday morsels.

Divide dough into eight equal size pieces onto a lightly floured surface with lightly floured hands. Shape each piece into a log that is 1 inch wide and 1/2-inch tall. It will be 8 or 9 inches long. The height and width are most important - you do not want the log to be wider than 1 inch.

Place logs 3 inches apart onto lightly greased large cookie sheet or cookie sheet lined with a Silpat. I needed two cookie sheets for this recipe.

Bake for 18 minutes or until tops are cracked and ends just start to turn light brown.

Remove from oven; reduce oven temperature to 325°F.

Cool logs 10 minutes on cookie sheet.

This biscotti is very fragile, so handle with care!

Carefully move log to a cutting board and cut into 1/2-inch wide pieces with a serrated knife at about a 30 degree angle

Place cut pieces back onto the cookie sheet, cut side down. Discard or eat ends (I recommend eating!).

Bake for 6 minutes, take out of the oven and flip every piece, then bake for 7 more minutes.

Remove to wire cooling rack; cool completely.

Dip the end of each biscotti into melted chocolate; shake off excess.

Place onto waxed paper or back on cooling rack. Immediately sprinkle with sprinkles or peppermint pieces.

Let set at room temperature until chocolate is hardened (about 1 hour).