Chocolate Chip Mint Biscotti Recipe Recipe For Shrimp

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CHOCOLATE CHIP BISCOTTI



Chocolate Chip Biscotti image

With a hint of apricots, these chocolate chip biscotti taste great alongside a cup of coffee or tea.Friends and family are always happy to receive a batch for Christmas.-Theresa Smith, Lee, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1-1/2 cups plus 1-1/2 teaspoons sugar, divided
4 eggs
3 teaspoons vanilla extract
4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup finely chopped dried apricots
1 cup swirled semisweet and white chocolate chips

Steps:

  • In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips. , Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar. Bake at 325° for 30 minutes or until firm. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes or until golden brown. , Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

SHORECOOK'S CHOCOLATE PEPPERMINT BISCOTTI



Shorecook's Chocolate Peppermint Biscotti image

A rich chocolate biscotti mixed with the flavor of peppermint. These are sized just like the ones you get in the coffee shop. When wrapped in cellophane bags, they are perfect for bake sales.

Provided by SHORECOOK

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 2h50m

Yield 32

Number Of Ingredients 12

2 cups white sugar
1 cup butter, softened
1 cup unsweetened cocoa powder
4 eggs
⅓ cup chocolate liqueur (such as Godiva®)
2 teaspoons peppermint extract
4 ½ cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
1 ⅔ cups mint chocolate chips (such as Hershey's®)
2 (14 ounce) packages white candy melts (confectioners' coating)
6 large peppermint candy canes, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. Add eggs, one at a time, beating well after each addition. Mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
  • Combine flour, baking powder, and salt in a separate bowl. Slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
  • Divide dough into 4 equal parts and shape into logs. Arrange the logs on the prepared baking sheets.
  • Dip a spatula in water and use it to smooth surface of the logs.
  • Bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. Cool biscotti logs completely on wire racks.
  • Reduce oven temperature to 300 degrees F (150 degrees C).
  • Cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
  • Bake in the oven until biscotti are dry, about 10 minutes per side. Cool completely on wire racks.
  • Place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
  • Dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.1 g, Cholesterol 43.6 mg, Fat 17.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 10.4 g, Sodium 190.2 mg, Sugar 36.5 g

CHOCOLATE-PEPPERMINT BISCOTTI



Chocolate-Peppermint Biscotti image

No need to spend coffee shop prices on these yummy Italian dunkers. Use this easy-to-follow recipe to make your own crispy cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 3

Number Of Ingredients 11

1 1/3 cups sugar
1/2 cup butter or margarine, softened
1/2 teaspoon peppermint extract
3 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coarsely crushed hard peppermint candies
1/2 cup miniature semisweet chocolate chips
Semisweet chocolate chips, if desired
Crushed hard peppermint candies, if desired

Steps:

  • Heat oven to 350°F. Lighly grease cookie sheet. Mix sugar, butter, peppermint extract and eggs in large bowl with spoon until blended. Stir in flour, baking powder and salt. Stir in 1/2 cup candies and 1/2 cup chocolate chips (dough will be stiff). Divide dough in half. Shape each half into 10x2-inch rectangle on cookie sheet.
  • Bake 30 to 35 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes or until light brown and crisp. Immediately remove from cookie sheet to wire rack.
  • Melt chocolate chips over low heat, stirring occasionally. Dip half of each biscotti into melted chocolate; sprinkle with crushed candies. Cool completely on waxed paper.

Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg

CHOCOLATE CHIP BISCOTTI



Chocolate Chip Biscotti image

They're Italian! Baked twice for a crunchy texture, biscotti are meant to be dunked in coffee.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 22

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal™ all-purpose flour
1/2 cup toasted chopped hazelnuts
1/2 cup cherry-flavored dried cranberries, coarsely chopped
2 cups semisweet chocolate chips

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. Shape half of dough at a time into 8x2 1/2-inch rectangle on ungreased cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 15 minutes.
  • Cut crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes, turning once, until crisp. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
  • In small microwavable bowl, microwave 1/2 cup chocolate chips on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Biscotti, Sodium 90 mg, Sugar 20 g, TransFat 1 g

PEPPERMINT BISCOTTI



Peppermint Biscotti image

Dipped in melted chocolate and rolled in crushed peppermint candy, these flavorful biscotti are a favorite. They are among the many sweets I make for Christmas. —Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
3/4 cup sugar
3 large eggs, room temperature
2 teaspoons peppermint extract
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candies
FROSTING:
2 cups semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candies

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake 12-15 minutes or until firm. Remove to wire racks to cool., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each slice into melted chocolate, allowing excess to drip off; sprinkle with candy. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-MINT BISCOTTI



Chocolate-Mint Biscotti image

Make and share this Chocolate-Mint Biscotti recipe from Food.com.

Provided by Ashley U

Categories     Dessert

Time 1h25m

Yield 28 COOKIES

Number Of Ingredients 11

1 3/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup mint chocolate chips, chopped
3 tablespoons slivered almonds, chopped and toasted
2 eggs
1 egg white
2 tablespoons creme de menthe
1 tablespoon flour

Steps:

  • Combine first 7 ingredients in a large bowl; set aside.
  • Combine eggs, egg white and crème de menthe, stirring well with a wire whisk.
  • Slowly add egg mixture to flour mixture, stirring by hand until dry ingredients are moistened.
  • Mixture will be very stiff.
  • Sprinkle 1 tablespoon flour evenly over work surface.
  • Turn dough out onto floured surface and knead lightly about 7 or 8 times.
  • Divide dough in half; shape each half into an 8-inch log.
  • Place logs, 4 inches apart, on a baking sheet coated with cooking spray.
  • Bake at 325° for 40 minutes; remove from oven and let cool for 15 minutes.
  • Carefully cut each log diagonally into 15 (12/-inch) slices and place, cut sides down, on baking sheet.
  • Reduce oven temperature to 300° and bake for 18 minutes.

MINT CHOCOLATE CHIP BISCOTTI



Mint Chocolate Chip Biscotti image

I LOVE these cookies. They are easy to make and have a gorgeous balance of minty-chocolate-y-ness. You can make mini-biscotti, if you want. I always double the recipe and freeze one batch. PLEASE NOTE*: These are NOT SWEET cookies. Best dunked in hot coffee or chocolate.

Provided by JenSmith

Categories     Dessert

Time 50m

Yield 3 dozen biscotti, 36 serving(s)

Number Of Ingredients 9

8 tablespoons softened butter
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons pure peppermint extract or 4 tablespoons pepermint liqueur
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup semi-sweet chocolate chips

Steps:

  • Cream the butter and sugar with a wooden spoon until fluffy. Beat in eggs and add extracts.
  • Sift together flour, salt, and baking powder. Add to butter/sugar mixture, blending thoroughly. Dough will be stiff. Use back of spoon to aid in mixing, or you can use and electric mixer on LOW speed.
  • Stir in chocolate chips. Divide dough into thirds. Drop each third by spoonfuls onto a sheet of plastic wrap or waxed paper. Shape dough into logs aobut 2 x 10 x 1-inch high. Wrap plastic neatly and tightly around the log, closing long sides first, then the ends. Place in freezer for 10-15 minutes.
  • Preheat oven ot 350°F Line a large baking sheet with parchment paper or foil. Unwrap the logs and place them on the lined sheet.
  • Bake for 25 minutes, until logs are lightly browned. Remove from oven. Reduce heat to 300°.
  • Slide paper or foil with logs off baking sheet and onto a cutting board. Let cool for 5 minutes.
  • Using a thin sharp knife (I use a serrated knife), cut logs at an angle into slices about 3/4- to 1-inch wide. Slice paper and slices back onto baking sheet. Lay each cookie slice on its side. Return to oven. Bake 10 minutes. Remove from oven. Turn each cookie slice to the opposite side and bake again for 10 minutes.

Nutrition Facts : Calories 104.2, Fat 4.3, SaturatedFat 2.5, Cholesterol 18.5, Sodium 75.3, Carbohydrate 15.2, Fiber 0.6, Sugar 6.8, Protein 1.6

CHOCOLATE CHILE BISCOTTI



Chocolate Chile Biscotti image

The word "biscotti" comes from the Latin biscoctus, or twice cooked: The dough is rolled into logs and given a spell in the oven, then cooled, sliced and slotted back in to bake a little more. The second turn in the oven essentially sucks them dry and gives them that signature crunch. Too much crunch, however, and they can be a little flinty. The pastry chef Mark Sopchak makes biscotti that are shorter and narrower - "Biscottini!" an Italian passerby once said - and ever so slightly softer, with the addition of butter. These cookies are thin enough to snap smartly under the teeth and then obligingly crumble. Inspired in part by Mexican mole, they have a touch of creaminess from cashews and a wild streak of chile powder, just enough to make you hum.

Provided by Ligaya Mishan

Categories     cookies and bars, dessert

Time 3h

Yield 36 to 40 small biscotti

Number Of Ingredients 11

2 cups/272 grams all-purpose flour, plus more for dusting
1/3 cup/32 grams Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup/114 grams unsalted butter, at room temperature
3/4 cup/151 grams granulated sugar, plus more for sprinkling
2 tablespoons ancho chile powder
2 large eggs
1 teaspoon vanilla extract
2/3 cup/85 grams roasted and unsalted cashews, roughly chopped
1/2 cup/100 grams chocolate chips (any type)

Steps:

  • Position a rack in the center of the oven and heat the oven to 350 degrees.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a stand mixer fitted with a paddle attachment, beat the butter, sugar and chile powder on medium-low speed until smooth and well combined, about 2 minutes.
  • Increase the speed to medium. With the mixer running, add the eggs, 1 at a time, pausing to scrape down the sides of the bowl if needed, then add the vanilla extract. Beat until well mixed, about 1 minute.
  • Turn the speed to low and, with the mixer running, add the flour mixture a little at a time. Continue mixing until the dry ingredients are almost incorporated, scraping the bowl as needed, then add the cashews and chocolate chips all at once. Keep mixing until the cashews and chocolate have integrated and a thick dough has formed.
  • Divide the dough in half and roll each half into a 12-inch log. (You can use a sheet of wax or parchment paper to help roll the dough evenly, or dust with extra flour if the dough is sticky.) Place both logs on a half-sheet pan lined with parchment paper, then flatten both logs with your palms until about 1-inch thick. Sprinkle each with a little granulated sugar to evenly coat.
  • Bake until the logs lose their sheen, 20 to 25 minutes. There should still be some softness in the middle of each log when gently pressed. Be careful not to overbake, as the logs may break when sliced later.
  • Turn off the oven, take out the biscotti and let cool on the sheet pan for a few hours. (The longer they rest, the easier they will be to slice without breaking.)
  • For the second bake, heat the oven to 300 degrees. (The temperature is lower for gentler, more even baking.)
  • Using a serrated knife, slice each log at an angle into ½-inch slices. You may trim and discard the ends or bake them along with the other slices - they taste just as good. Place the slices, cut sides down, on the same parchment-lined half-sheet pan. (You don't need to be careful about spacing them out.)
  • Bake for about 25 minutes, or until the biscotti are no longer soft to the touch. They will harden a little further after cooling. Remove from the oven and cool completely on the pan. The biscotti will keep for 2 weeks in an airtight container at room temperature.

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