Chocolate Mint Biscotti

Name: Chocolate Mint Biscotti
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: depends on how many you eat!
Cuisine: Italian
Ingredients: 2 1/2 c all-purpose flour; 1 1/3 c sugar; 3/4 c unsweetened cocoa powder; 2 tsp baking powder; 1/2 tsp salt; 3 eggs; 1 stick butter, melted; 1 tsp pure vanilla extract; 1 tsp mint or peppermint extract; 6 oz semi-sweet chocolate chips; 1 pkg Andes mint chocolates, roughly chopped, 28 piece package; GARNISH; melted mint or semi-sweet chocolate drizzled; chopped Andes mints on top of drizzled chocolate; crushed peppermint on top of drizzled chocolate

By Annamaria Settanni McDonald
@ArtByASM

This is the basic chocolate biscotti recipe that I have that is so full of chocolate flavor, only this variation add a touch of mint to make it more decadent!

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

Rating:

★★★★★ 3 votes5

Comments:

17 Comments

Serves:

depends on how many you eat!

Prep:

50 Min

Cook:

50 Min

Method:

Bake

Ingredients

2 1/2 c

all-purpose flour
1 1/3 c

sugar
3/4 c

unsweetened cocoa powder
2 tsp

baking powder
1/2 tsp

salt
3

eggs
1 stick

butter, melted
1 tsp

pure vanilla extract
1 tsp

mint or peppermint extract
6 oz

semi-sweet chocolate chips
1 pkg

Andes mint chocolates, roughly chopped, 28 piece package
GARNISH
·

melted mint or semi-sweet chocolate drizzled
·

chopped Andes mints on top of drizzled chocolate
·

crushed peppermint on top of drizzled chocolate
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How to Make Chocolate Mint Biscotti

Step-by-Step

Preheat oven to 325° F. In medium bowl, mix flour, sugar, cocoa, baking powder, and salt.
In large bowl, with mixer at medium speed, beat butter, eggs, vanilla and peppermint extract until mixed.
Reduce speed to low; gradually add flour mixture and beat just until blended.
Roughly chop Andes mints.
Incorporate semi-sweet chocolate chips and roughly chopped Andes mints until combined.
Divide dough in half. On parchment paper lined large cookie sheet, shape each half into 12" by 3" log, about 3 inches apart.
Bake logs 30 minutes.
Cool logs on cookie sheet on wire rack 15 minutes.
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.
The additional 20 minute baking time is optional but do lay cookies to dry. Drizzle with chocolate of choice. Add crushed mint chocolate candies or crushed peppermint candies or shake some powdered sugar atop.