Cottages & Bungalows
Mint Chocolate Chip Biscotti
The word biscotti derives from the Latin word "biscoctus," meaning “twice-baked.” This version of the crunchy Italian dippable cookie is a festive addition to afternoon coffee or tea. Biscotti are also perfect for care packages, as they remain fresh much longer than a typical cookie.
Prep time: 15 minutes Bake time: 50 minutes Difficulty: Easy
5 tablespoons unsalted butter, softened 1 cup sugar
3 eggs, room temperature
1 teaspoon peppermint extract
2 ½ cups flour
½ teaspoon salt
1 tablespoon baking powder
3 drops green gel food coloring
1 cup mini chocolate chips
6 ounces milk chocolate
1. Preheat oven to 375°F. Line a half-sheet baking
tray with parchment or a baking mat.
2. In a medium mixing bowl, beat butter and sugar with a mixer for 3 minutes, until light and fluffy. Add eggs and peppermint extract and beat until combined.
3. In a small mixing bowl, combine flour, salt, and baking powder. Add to the butter mixture and beat until combined. Add green food coloring and mix until green is evenly distributed. Stir in chocolate chips.
4. Divide dough in half. With floured hands, form each half into a log that is about the length of the baking sheet. Place both logs on the prepared pan. Bake 30 minutes.
5. Remove from oven and let rest for 5 to 10 minutes. Reduce oven temperature to 325ºF. Prepare a second baking pan, placing a cooling rack on top of a baking pan. Slice biscotti logs on an angle into ½-inch to ¾-inch slices. Place slices on side on cooling rack. Biscotti will not expand on second baking, so you can place them close together.
6. Bake second time for 20 minutes. Allow to cool completely.
7. Lay out 2 to 3 feet of parchment on counter. Melt milk chocolate. Dip one third of each biscotti in chocolate and set on parchment to dry. After chocolate has set completely, store in an airtight container for up to 3 weeks.