Mint Chocolate Chip Biscotti
Indulge in the perfect harmony of refreshing mint and rich chocolate with these Mint Chocolate Chip Biscotti. These twice-baked Italian cookies are infused with pure mint extract and studded with mini chocolate chips, creating an irresistible treat that's crunchy, flavorful, and satisfying with every bite. A touch of cocoa powder intensifies the chocolatey base, while an optional hint of green food coloring adds a whimsical flair, making them a standout for holidays or special occasions. Easy to prepare in just under 70 minutes, this recipe yields delightfully crisp biscotti—perfect for dipping into coffee, tea, or hot cocoa. Whether you're baking for a festive gathering or treating yourself to a sweet craving, these mint chocolate biscotti bring elegance and comfort to your table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.33 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 1 teaspoon pure mint extract
- 0.5 teaspoon vanilla extract
- 0.75 cup mini chocolate chips
- 4 drops green food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the eggs, mint extract, vanilla extract, and food coloring (if using) with a whisk until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring with a wooden spoon or rubber spatula until a dough forms. The dough will be slightly sticky.
Fold in the mini chocolate chips until evenly distributed throughout the dough.
Lightly flour your hands and transfer the dough to the prepared baking sheet. Shape it into a log roughly 12 inches long by 3 inches wide, slightly flattening the top.
Bake the dough log for 25-28 minutes, or until it is firm to the touch. Remove from the oven and let it cool on the baking sheet for 10 minutes.
Once cooled slightly, use a serrated knife to slice the log diagonally into 1/2-inch thick biscotti pieces.
Arrange the biscotti slices cut-side down on the baking sheet. Bake for another 10-12 minutes, then flip each biscotti over and bake for an additional 10-12 minutes, until crisp and golden.
Remove the biscotti from the oven and transfer them to a wire rack to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 427.5 g | 155% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 186.6 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 253 mg | 19% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 1663 mg | 35% | |
*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.
