Pre-heat oven to 325 degrees. Line a 9x13" rimmed baking sheet with parchment paper.
Mix dry ingredients, then add wet ingredients and mix until just combined.
Pour batter onto parchment paper lined baking sheet. Spread the mixture slightly so that it is about 1" thick, but it shouldn't touch the edges of the pan (see picture). It's better for the batter to be spread longer in the baking sheet (hot dog direction) rather than wider.
Bake for 25 minutes, then remove from oven and place entire baking sheet on a cooling rack. Turn oven down to 300 degrees and allow biscotti to cool for 15-20 minutes, then slice into about 3/4" wide logs.
Place the logs, one cut side down, on a SILPAT or parchment paper lined baking sheet. Bake for 20 minutes, then flip onto the other side and bake for another 20 minutes. The biscotti should feel crisp and firm to the touch, but still have a very slight give if pressed firmly - you may need to bake them on their sides for a little longer depending on the humidity in your kitchen/oven.
Allow biscotti to cool completely. Meanwhile, melt chocolate chips over medium-low heat in a small pan. Dip biscotti into the chocolate or spread the chocolate over the top of the biscotti, then sprinkle with crushed candy canes.
The biscotti can be stored at room temperature in a dry area, uncovered, for 4-6 days. Do not place them in an airtight container or the candy canes will melt into the chocolate.