Time 1h25m Yield 28 COOKIES Number Of Ingredients 11 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.
Time 50m Yield 18 biscotti, 18 serving(s) Number Of Ingredients 12 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.
Time 1h15m Yield about 3-1/2 dozen. Number Of Ingredients 12 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.
Time 1h30m Yield 3 Number Of Ingredients 11 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.
Time 2h50m Yield 32 Number Of Ingredients 12 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.
Time 1h20m Yield about 2-1/2 dozen. Number Of Ingredients 10 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.
More about “chocolate mint biscotti recipes”
Yield 10-12 Number Of Ingredients 14 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!
