How to make chocolate mint biscotti
Chocolate mint biscotti are a new seasonal favorite. Made with mint chips and plenty of chocolate, these tasty, twice-baked cookies will be a welcome addition to your holiday treats. For another delicious recipe, check out my butter pecan biscotti.
Biscotti are perfect for mailing to friends and family. They are a sturdy cookie that won’t break during shipping, so they are my “go to” for sending as gifts.
This year, I’ll be mailing quite a few cookies to friends and family and these little beauties will be included.
How to make chocolate mint biscotti
Other than the mint chips, these are fairly common pantry ingredients. If you can’t find mint chips in the store, feel free to substitute with regular chocolate chips.
They won’t be quite as minty, but you can increase the mint extract by a smidge to make up for it.
I’ve put weights in the recipe as well as measurements by the cup. I prefer to weigh ingredients, as it is more accurate. The link below is the scale that I own and recommend.
Start by sifting the flour, cocoa powder, baking powder and salt together.
Cream the butter and sugars together, then add eggs and melted chocolate. Add vanilla and mint extracts, then flour and cocoa mixture.
Lastly, add the mint chips to the dough.
Divide the dough evenly, then form two rectangular loaves of dough. Place on parchment-lined baking sheets.
Bake for 30 minutes, then cool for 15 minutes before slicing and returning cookies to the oven for the second bake.
Pro Tip: If you want to make your biscotti extra crunchy, let them dry out in a warm oven with the door cracked open.
Cool biscotti completely before drizzling with chocolate.
How to slice biscotti without breaking
The best advice on this topic is to use a sharp, serrated knife. It isn’t inexpensive, but I’ve had this knife for 15 years and it still slices through bread, biscotti and whatever else I throw at it with ease.
One of the reasons I prefer this particular knife to other serrated knives is the blade. It is thinner than many other knives, which means it easily goes through whatever you’re slicing.
When we’re talking about delicate cookies that we are trying not to break, that makes a difference. The blade on a regular knife will not work as well, it tends to crush the biscotti instead of slicing.
Another helpful tip is to avoid too much “sawing” through the cookie. Position the front of the blade where you want to start cutting and slice through in a smooth motion. Don’t apply too much downward pressure – let the knife do the work.
Decorate chocolate biscotti
I wanted to make these chocolate biscotti look really festive, because quite honestly, who can’t use a little bit of joy?
Did I go overboard? Maybe a little. Do I care? Not at all.
Stand the chocolate mint biscotti up on the same sheet pan you used to bake them, then drizzle and sprinkle away.
Doing this on a parchment-lined sheet pan means easy clean up and the mess is contained. It will catch the majority of the nonpareils that bounce so they won’t go all over the floor.
I used green candy melts to drizzle the top of the biscotti and sprinkled red, green and white nonpareils over the chocolate.
The chocolate sets pretty quickly, which is nice, but that also means you need to get those sprinkles on top before it hardens, otherwise they won’t stick.
How to ship cookies
These are the best cookies to send in the mail because they are sturdy. Pack them with crumpled up tissue or parchment paper to cushion them.
If you’ll be sending in the mail, I recommend a metal cookie tin to protect them. A rectangular cookie tin works better than a round one because of the shape of the cookies, it allows you to pack them snuggly.
They are also perfect for cookie exchanges and these red and white snowflake boxes are a favorite for packing up treats to share with local friends and family.
I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.
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Chocolate Mint Biscotti
Ingredients
- 2 1/4 cups all-purpose flour 10.25 oz.
- 3/4 cup cocoa powder – I used Hershey’s special dark 2 oz.
- 1 1/2 tsp. baking powder
- 3/4 tsp. sea salt
- 8 tbsp. unsalted butter 1 stick
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2 eggs
- 4 ounces bittersweet chocolate chopped
- 1 tsp. vanilla extract
- 3/4 tsp. mint extract increase to 1 tsp if you want it SUPER minty
- 1 cup mint baking chips 6 oz
- 1/2 cup green candy melts melted
- 2 tbsp. red green and white nonpareils
Instructions
- Preheat oven to 350°F / 177°C / Gas Mark 4
- In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.
- Melt chopped chocolate in a small glass bowl in 30 second increments in the microwave. Stir until smooth and set aside to cool to room temperature.
- In the bowl of a stand mixer, beat butter and sugars together on medium speed until light and fluffy, about 4 – 5 minutes.
- Add eggs, one at a time and beat until combined. Scrape down bowl and run mixer for another 30 seconds to incorporate everything until uniform.
- Pour in melted chocolate and mix until combined.
- Add flour mixture and mix until a stiff dough forms, about 2 minutes.
- Add mint chips into mixer bowl and "pulse" just to get it slightly mixed. Remove the bowl from the mixer and finish folding in chips by hand.
- Divide dough evenly. Then form 2 loaves of dough roughly 3" wide by 3/4" thick.
- Bake for 30 minutes, then remove from oven and let cool for 15 minutes. Reduce oven temperature to 325°F / 165°C / Gas Mark 3
- Gently slice each loaf into 1/2" slices and place each slice on its side (cut side down) and return to the oven for an additional 15 – 20 minutes.
- Cool completely, then drizzle with melted chocolate and top with sprinkles, if desired.
Video
Notes
Nutrition
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