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chocolate mint biscotti

(3 ratings)
ArtByASM avatar
Blue Ribbon Recipe by
Annamaria Settanni McDonald
@ArtByASM
Brooklyn, OH

This is the basic chocolate biscotti recipe that I have. It is full of chocolate flavor, and this variation adds a touch of mint to make it more decadent!

Blue Ribbon Recipe

This divine biscotti is full of chocolate flavor and has just enough refreshing mint to give them a holiday flair. We love that the actual biscotti dough is flavored with the chocolate and mint combination and the extra punch of chocolate chips and Andes candies. So much so, that we added extra Andes candies, and drizzed them with chocolate, though they would be excellent as written. These are perfect alongside a cup of coffee or tea in the winter and they'd be great packaged and given as gifts.

— The Test Kitchen @kitchencrew
(3 ratings)
yield serving(s)
prep time 50 Min
cook time 50 Min
method Bake

Ingredients For chocolate mint biscotti

  • 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
  • 1/2 c
    butter, melted
  • 3
    eggs
  • 1 tsp
    pure vanilla extract
  • 1 tsp
    mint or peppermint extract
  • 6 oz
    semi-sweet chocolate chips
  • 1 pkg
    Andes mint chocolates, roughly chopped (4.67 oz)
  • GARNISH
  • melted mint or semi-sweet chocolate drizzle
  • chopped Andes mints
  • crushed peppermint candies

How To Make chocolate mint biscotti

  • 1
    Preheat the oven to 325 degrees F. In a medium bowl, mix the flour, sugar, cocoa, baking powder, and salt.
  • 2
    In a large bowl with a mixer at medium speed, beat the butter, eggs, vanilla, and mint extract until mixed.
  • 3
    Reduce speed to low; gradually add the flour mixture and beat just until blended.
  • 4
    Incorporate the chocolate chips and Andes mints until combined.
  • 5
    Divide dough in half. On parchment paper lined large cookie sheet, shape each half into a 12" x 3" log, about 3 inches apart.
  • 6
    Bake logs 30 minutes.
  • 7
    Cool logs on a cookie sheet on a wire rack 15 minutes.
  • 8
    Place logs on cutting board. Using a serrated knife, cut each log crosswise into 1/2-inch-thick diagonal slices. With a long metal spatula, place slices, top side up, 1/4 inch apart on the same cookie sheet. Bake slices 20 minutes more to allow biscotti to dry out. Cool biscotti completely on the cookie sheet on a wire rack. (Biscotti will harden as they cool.) Store biscotti in tightly covered container at room temperature up to 2 weeks, or in the freezer up to 6 months.
  • 9
    (The additional 20 minute baking time is optional, but do lay the cookies to dry.) Drizzle with chocolate of choice. Add crushed mint chocolate candies or crushed peppermint candies or shake some powdered sugar on top.
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