As any good Italian girl can tell you, you need a few no-fail recipes up your sleeve. This recipe for Mint Chocolate Chip Biscotti is one of those recipes. The biscotti comes out perfectly each time, no fail. It has just the right amount of mint and would be perfect for the holidays too!
Mint Chocolate Chip Biscotti
There is nothing better than a dense cookie to dunk in your afternoon coffee, tea or cappuccino. There is something about this mint biscotti that does the trick. It is flavorful and not too sweet- the perfect addition to my afternoon and well not gonna lie but my mornings too!
How to Make Mint Chocolate Chip Biscotti
Ingredients
5 TBSP unsalted butter, room temperature
1 cup sugar
1 TBSP baking powder
1 tsp salt
3 large eggs
1 tsp mint extract
2-1/2 cups flour
1-1/2 cups milk chocolate chips
3 drops green food coloring
Directions
In an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (3 minutes). Scrape dow the sides of the bowl.
Add the eggs one at a time.
Add in the extract, salt and baking powder and combine.
Add the flour to incorporate.
Mix in the green food coloring and chocolate chips
Preheat oven to 375.
Divide the dough in half and form into 2 loaves about 12″ long by 3-4″ (I like a longer biscotti!)
Bake on a silicone lined baking mat for 30 minutes.
Cool for about 15 minutes. Cut each loaf with a serrated knife into 1/2″ slices.
Place each stick on side, lower the oven temperature to 325 and return to oven for 20 minutes.
Store the biscotti in an airtight container for up to 2 weeks. You can freeze these as well.
You can dip half of each biscotti in melted chocolate if desired or dust your cooled biscotti with powdered sugar if desired.
Here are a few more of my favorite Italian goodies:
Happy Baking!
Mint Chocolate Chip Biscotti
An easy to make mint chocolate chip biscotti recipe.
Ingredients
- 5 TBSP unsalted butter, room temperature
- 1 cup sugar
- 1 TBSP baking powder
- 1 tsp salt
- 3 large eggs
- 1 tsp mint extract
- 2-1/2 cups flour
- 1-1/2 cups milk chocolate chips
- 3 drops green food coloring
Instructions
In an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (3 minutes). Scrape dow the sides of the bowl.
Add the eggs one at a time.
Add in the extract, salt and baking powder and combine.
Add the flour to incorporate.
Mix in the green food coloring and chocolate chips
Preheat oven to 375.
Divide the dough in half and form into 2 loaves about 12" long by 3-4" (I like a longer biscotti!)
Bake on a silicone lined baking mat for 30 minutes.
Cool for about 15 minutes. Cut each loaf with a serrated knife into 1/2" slices.
Place each stick on side, lower the oven temperature to 325 and return to oven for 20 minutes.
Store the biscotti in an airtight container for up to 2 weeks. You can freeze these as well.
