Chocolate Mint Biscotti
By
Annamaria Settanni McDonald
@ArtByASM
8
Blue Ribbon Recipe
This divine biscotti is full of chocolate flavor and has just enough of the refreshing mint flavor to give them a holiday flair. I love that the actual biscotti dough has chocolate/mint flavor and there are the chocolate chips and Andes candies to give an extra punch of flavor. I did drizzle them with chocolate and added extra Andes candies, but it was delicious alone. These would be great alongside a cup of coffee or tea in the winter. They'd also be great packaged and given as gifts.
The Test Kitchen
★★★★★ 3 votes5
Ingredients
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2 1/2 call-purpose flour
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1 1/3 csugar
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3/4 cunsweetened cocoa powder
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2 tspbaking powder
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1/2 tspsalt
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3eggs
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1 stickbutter, melted
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1 tsppure vanilla extract
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1 tspmint or peppermint extract
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6 ozsemi-sweet chocolate chips
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1 pkgAndes mint chocolates, roughly chopped, 28 piece package
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GARNISH
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·melted mint or semi-sweet chocolate drizzled
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·chopped Andes mints on top of drizzled chocolate
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·crushed peppermint on top of drizzled chocolate
How to Make Chocolate Mint Biscotti
- Place logs on cutting board. With serrated knife, cut each log crosswise into 1/2-inch-thick diagonal slices. With long metal spatula, place slices, top side up, 1/4 inch apart, on same cookie sheet. Bake slices 20 minutes more to allow biscotti to dry out. Cool biscotti completely on cookie sheet on wire rack. (Biscotti will harden as they cool.) Store biscotti in tightly covered container at room temperature up to 2 weeks, or in freezer up to 6 months.