My baking experiment #106 – mint chocolate biscotti

It’s the day after x’mas. The weather turned rainy & wet today so we decided to stay in. I’m enjoying a nice mug of Starbucks caffe latte using my new Starbucks Verismo coffee maker.

I needed some biscotti to go with my coffee. I’ve made chocolate chip biscotti, Nutella biscotti, and peanut butter biscotti before. Today i’m gonna go with mint chocolate biscotti:

  • 1 egg
  • 1 tsp vanilla
  • 2 Tbsp sugar
  • 3/4 C flour
  • 1 Tbsp cocoa powder
  • 1 Tbsp coffee powder
  • pinch salt
  • 1/4 C chocolate chips
  • 1/4 C chocolate chips
  • 1 candy cane, crushed
  1. Preheat oven to 350 F and line cookie sheet with parchment.
  2. Whisk together egg, vanilla and sugar. Mix in flour, cocoa, coffee and salt. Stir in chocolate chips.
  3. Transfer dough to cookie sheet and press down to 1/2 inch thickness.
  4. Bake 20 -25 minutes until golden brown. Remove from oven and let cool 5 minutes.
  5. Transfer to cutting board and cut 1/2 inch slices with serrated knife.
  6. Lay slices back on cookie sheet and bake 5 minutes on each side.
  7. Melt chocolate chips and drizzle over biscotti. Add crushed candy cane while wet.
  8. Allow to dry before serving or storing in airtight container.

These biscotti are excellent: nice & crunchy, great flavor profile with the mint & chocolate. Tastes like mint chocolate chip ice-cream. Perfect with a cup of coffee on a wet, gloomy day!

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