Ingredients for Mint Chocolate Chip Biscotti
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- Vanilla Extract
- Peppermint Extract
- All Purpose Flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- Semi Sweet Chocolate Chips
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How to Make Mint Chocolate Chip Biscotti
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar using a wooden spoon or electric mixer until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon peppermint extract and ½ teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be stiff.
- Stir in 1 cup semi-sweet chocolate chips.
- Divide the dough into three equal portions.
- On a sheet of plastic wrap or waxed paper, shape each portion into a log approximately 2 inches wide, 10 inches long, and 1 inch high.
- Wrap the logs tightly in plastic wrap, ensuring they are securely sealed.
- Freeze for 10-15 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Unwrap the logs and place them on the prepared baking sheet.
- Bake for 25 minutes, or until the logs are lightly browned.
- Remove from oven and reduce the oven temperature to 300°F (150°C).
- Let the logs cool for 5 minutes.
- Using a sharp knife, cut the logs at an angle into ¾- to 1-inch wide slices.
- Lay the slices on their sides on the baking sheet.
- Bake for 10 minutes.
- Flip the biscotti slices and bake for an additional 10 minutes, or until golden brown and crisp.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
27g
Fat
12g
Carbs
5g
