Chocolate Mint Biscotti Recipes

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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.

CHOCOLATE CHOCOLATE PEPPERMINT BISCOTTI



Chocolate Chocolate Peppermint Biscotti image

Make and share this Chocolate Chocolate Peppermint Biscotti recipe from Food.com.

Provided by Chef Glaucia

Categories     Dessert

Time 50m

Yield 18 biscotti, 18 serving(s)

Number Of Ingredients 12

1/4 cup butter
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract (or 10 drops peppermint oil )
1 teaspoon espresso coffee (or 1 tsp soluble coffee dissolved in 1 tsp warm water )
1/4 cup unsweetened cocoa powder
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup semi-sweet chocolate chips
1/2 lb milk chocolate, melted (optional)

Steps:

  • In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
  • Add vanilla, espresso coffee and peppermint extract ( or oil ). Beat until combined.
  • Add chocolate chips.
  • Stir in combined flour, salt and baking powder.
  • Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
  • Flatten the log until about 2-inches thick.
  • Bake the log for 25 minutes in a 350°F preheated oven.
  • Cool for 20 minutes.
  • Transfer the log to a cutting board and using a serrated knife, cut into 1-inch thick slices.
  • Bake slices in a 325°F oven for 15 minutes ( I usually turn off the oven and let them cool in ).
  • Transfer to wire rack and drizzle melted milk chocolate over them, if desired.
  • Store in an airtight container at room temperature for up to 4 weeks.

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-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

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

MEXICAN CHOCOLATE BISCOTTI



Mexican Chocolate Biscotti image

Nancy C. Evans of Phoenix, Arizona captured the spicy cinnamon flavor of Mexican chocolate in her original recipe for biscotti. The spicy chocolate cinnamon cane sugar is a nice addition to most recipes that feature Mexican chocolate flavors. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

2-3/4 cups all-purpose flour
2 cups sugar
1 cup Dutch-processed cocoa
1-1/2 teaspoons baking soda
2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
6 large eggs, room temperature, divided use
2 teaspoons vanilla extract
1-1/2 cups chopped walnuts, toasted
1 cup semisweet chocolate chips
1 cup (about 6 ounces) maraschino cherries, drained and halved

Steps:

  • Preheat oven to 325°. Whisk the first 5 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 78mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 4g fiber), Protein 5g protein.

DOUBLE CHOCOLATE PEPPERMINT BISCOTTI.



DOUBLE CHOCOLATE PEPPERMINT BISCOTTI. image

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Healthy

Yield 10-12

Number Of Ingredients 14

•2 cups of all-purpose flour (I use King Arthur's)
•½ cup of unsweetened cocoa powder (I use Wilbur)
•1 teaspoon baking soda
•1 teaspoon salt
•6 tablespoons of butter (I use Smart Balance baking stick)
•¾ cup of granulated sugar
•2 eggs
•1 teaspoon peppermint extract
•½-3/4 cup of dark chocolate chips for the biscotti
•Topping:
•20 candy canes (crushed)
•1 cup of melted chocolate (dark)
•½ teaspoon peppermint extract
•½ teaspoon canola oil

Steps:

  • 1.Preheat the oven to 350 degrees. 2.Line your baking sheet with a Silpat or parchment paper. 3.In a large mixing bowl combine the flour, cocoa, soda and salt. 4.Whisk to combine. 5.In your stand mixer, paddle attachment on, blend the sugar and butter for 2-3 minutes. 6.Then add the eggs. 7.Blend. 8.And finally the extract. 9.Add the dry ingredients to the wet and blend. 10.This is a very firm dough. 11.Once combined, add the chocolate chips and mix by hand or with the mixer. 12.Separate the dough into two equal halves. 13.Then form a long log like shape that you flatten a bit. 14.It should measure about 12 or so inches long. 15.I like to make these smaller biscotti because they are very decadent with the chocolate coating. 16.Then repeat. 17.Place both logs onto your baking sheet and bake for 34-36 minutes or until firm. 18.Remove and let cool for 10 minutes. 19.Then place on a cutting board and with a serrated knife, slice ½ thick pieces on a diagonal. 20.Place them back on the baking sheet and return to the oven for 12 minutes or until toasted nicely. 21.Melt your chocolate over a double boiler or in the microwave, keeping a watchful eye so it doesn't burn. 22.Add the oil and mix until creamy and smooth. 23.Add the peppermint pieces to a bowl and set aside. 24.Once the biscotti are done toasting. 25.Dip one end of your cookie into the chocolate. 26.Let the excess drip off. 27.Then sprinkle some peppermint pieces over the melted chocolate. 28.Place on a drying rack to set up. 29.Once the chocolate has firmed up, store in a tupperware container with a lid for up to 4-5 days. 30.Enjoy!

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From allfoodsmagazine.com


CHOCOLATE BISCOTTI | BETTER HOMES & GARDENS
Step 2. Divide dough in half. On a lightly floured surface, shape each half into a 9-inch-long log. Place logs 5 inches apart on a lightly greased cookie sheet. Flatten logs until 2 inches wide. Step 3. Bake in a 375 degree F oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.
From bhg.com


CHOCOLATE PEPPERMINT BISCOTTI RECIPE - AMBER SIMMONS
2014-11-28 Crush peppermint candies either by hand or using a food processor. Set aside. Once biscotti is cool, melt chocolate chips in microwave at half power for 30 seconds. Stir and return to microwave for an additional 30 seconds if needed. Drizzle over biscotti. Sprinkle crushed peppermint over the drizzled chocolate.
From ambersimmons.com


DOUBLE CHOCOLATE BISCOTTI - ONCE UPON A CHEF
Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.; In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes.
From onceuponachef.com


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