Ingredients for Chocolate Mint Biscotti
- Flour
- Sugar
- Unsweetened Cocoa
- ½ teaspoon baking soda
- ½ teaspoon salt
- Mint Chocolate Chips
- Slivered Almonds
- 2 large eggs
- 1 large egg white
- Creme De Menthe
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How to Make Chocolate Mint Biscotti
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup granulated sugar, and 1 cup semi-sweet chocolate chips.
- In a separate bowl, whisk together 2 large eggs, 1 large egg white, and 2 tablespoons crème de menthe extract until light and frothy.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The dough will be stiff.
- Lightly flour a clean work surface with 1 tablespoon of flour.
- Turn the dough out onto the floured surface and gently knead 7-8 times.
- Divide the dough in half.
- Shape each half into an 8-inch log on the prepared baking sheet.
- Bake for 40 minutes at 325°F (160°C).
- Remove from oven and let cool for 15 minutes.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, carefully slice each log diagonally into 15 slices.
- Arrange the slices, cut-side down, back onto the baking sheet, leaving some space between each biscotti.
- Bake for an additional 18 minutes, or until the biscotti are firm and lightly golden.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
35g
Fat
2g
Carbs
5g
