Chocolate Mint Biscotti
Indulge in the perfect balance of rich chocolate and cool peppermint with these delightful Chocolate Mint Biscotti. Perfectly crisp and twice-baked for that classic biscotti crunch, this recipe combines cocoa-infused dough with bursts of mini chocolate chips and a hint of refreshing peppermint extract. These elegant Italian-inspired cookies are finished with a drizzle of silky semisweet chocolate for added decadence, making them an irresistible pairing with coffee or hot cocoa. Easy to prepare and yielding around 20 servings, they’re a festive treat for the holidays or a sophisticated snack for any time of year. Whether enjoyed fresh or gifted to loved ones, these Chocolate Mint Biscotti are sure to impress with their indulgent flavor and artisanal charm.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 pieces large eggs
- 1 teaspoon peppermint extract
- 0.5 cup mini chocolate chips
- 4 ounces semisweet chocolate (for drizzling, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the granulated sugar and softened butter together until creamy and smooth using a hand or stand mixer.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Mix in the peppermint extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Fold in the mini chocolate chips.
Divide the dough in half and shape each half into a log approximately 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them as they will spread.
Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch. Remove from the oven and let them cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 300°F (150°C). Using a serrated knife, carefully slice each log into 3/4-inch thick slices. Lay the slices cut-side down on the baking sheet.
Bake the slices for an additional 10 minutes, then flip them over and bake for another 10 minutes, until dry and crisp. Remove from the oven and let cool completely on a wire rack.
If desired, melt the semisweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the chocolate over the cooled biscotti and allow it to set before serving.
Nutrition Facts
Calories |
3464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 503.1 g | 183% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 224.2 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 360 mg | 28% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 2608 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
