biscotti recipe

Name: Chocolate Mint Biscotti
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 24
Cuisine: Italian-American
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

How to make chocolate mint biscotti

December 9, 2020

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.

chocolate mint biscotti on white platter with red tablecloth

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.

biscotti dough on sheet pan, ready to bake

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.

chocolate mint biscotti drizzled with green chocolate

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.

chocolate mint biscotti with green drizzle and sprinkles

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.

close up of chocolate mint biscotti with green drizzle and sprinkles on sheet pan

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.

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 24

Chocolate Mint Biscotti

Chocolate mint biscotti are a new seasonal favorite - made with mint chips and plenty of chocolate!

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 15 minutes

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.

Notes

To make biscotti EXTRA crunchy: After second bake, turn off oven and crack the door open. Let biscotti sit in the warm oven for an additional 15 - 20 minutes, but keep an eye on them so they don't burn!

Green candy drizzle: melt green candy melts in the microwave and pour into a pastry bag. Snip the end of the bag to make a very small opening and drizzle melted chocolate over the tops of biscotti.

Easy Gingerbread Biscotti Recipe

November 9, 2019

Home » biscotti recipe

There are few flavors that spark the feeling of the holidays like gingerbread. Whether it is a classic gingerbread cake or gingerbread biscotti, that combination of warm spices and the way they fill the house with their delicious aroma gives me all the feels.

slices of gingerbread biscotti on white plate

Biscotti are the perfect option for mailing holiday cookies to far away friends and family. They are sturdy and not prone to breaking. Also, everyone loves getting cookies in the mail.

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Gingerbread Biscotti

Gingerbread is by far my favorite holiday flavor. I don’t shy away from the spices, I like a strong gingerbread flavor. These biscotti have a hefty amount of spices in them, but they are not overpowering.

Biscotti recipes are similar to making any other cookie, except for the second bake. Which is why they are called biscotti – it translates as twice cooked.

More biscotti recipes we love: Butter Pecan Biscotti / Cranberry Pistachio Biscotti / Chocolate Mint Biscotti

I debated about topping these twice baked cookies with coarse sanding sugar for a bit of sparkle, but in the end, decided against it.

I dusted them with powdered sugar to get the crackled effect that you get with crinkle cookies.

How to make biscotti

As with any and all recipes, read it through before you begin. Do a quick check to make sure you have everything you need – this may seem obvious, but I’ve made this mistake before. Don’t be like me, double check the pantry.

Get everything you’ll need ready to go. Measure the spices and flour, then whisk them together.

In the bowl of a stand mixer, combine the butter, sugars and eggs. Add in vanilla and molasses.

Add the flour mixture into the molasses mixture and mix until just combined. It will form a slightly stiff dough, be careful not to overwork it. Remove the dough from the bowl of the mixer and shape it into two even loaves.

Dust the tops of the loaves with powdered sugar. Slide them into the oven to bake.

How to slice biscotti

Making biscotti is a snap. The only part of the process that, on occasion, can give you trouble is slicing it for the second bake. There is one major reason for this, most of the time: the knife.

When you remove the biscotti from the oven and slice it for the final bake, it is still warm. You have to be gentle with it at this stage, but equally important is using the proper knife.

If you use a heavy, serrated bread knife, sometimes the biscotti break because the blade of the knife is too thick.

The wavy edge knife that I’m using in the photo is my go to serrated knife. The blade is thin enough to slice through biscotti and other delicate items without breaking them, but sturdy enough to go through a loaf of sourdough like butter.

I received that knife in my kit on the first day of culinary school (almost 20 years ago) and it still works like a charm.

Easy gingerbread biscotti

After you’ve sliced the biscotti, lay them on their sides and slide them back into the oven for another 10 – 12 minutes for the second bake. This gingerbread biscotti is very easy to make and a great recipe to start with if you’ve never made biscotti before.

Crunchy and delicious gingerbread biscottis are perfect for dunking into a strong cup of coffee or tea. I also like them as is, I love the crunch of these cookies.

Perfect for the holidays, these biscotti, full of gingerbread spices, would be a welcome homemade gift that anyone would love to receive.

Helpful tools and equipment

• fine mesh strainer– useful for more than just dusting baked goods with powdered sugar!
• baking sheets – These are heavy duty sheet pans. They can stand up to a lot of wear and tear without warping.
• parchment paper sheets – avoid the dreaded curl and buy sheets instead of a roll.
• silpat baking mat – worth every penny and a GREAT gift for bakers.
• stand mixer – If you like to cook and/or bake, this is a must have.
• wavy knife
• measuring cups – heavy duty, includes hard to find sizes
• measuring spoons – narrow enough to fit into small jars, plus they have in-between sizes!
• nutmeg grater – freshly grated nutmeg makes a world of difference!
• stainless steel mixing bowls – essential for holiday baking

If you love this recipe, please give it 5 stars!

Please consider rating and/or commenting. Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Did you make this gingerbread biscotti recipe? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!

Yield: 36