Thin Mint Biscotti
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Thick, buttery, chocolatey, with a hint of mint — this recipe for Thin Mint Biscotti is one I always crave during girl scout cookie season! Now you can enjoy the nostalgic flavor of your favorite minty girl scout cookie but made with organic ingredients!
If you love mint and chocolate as much as I do, make sure to check out some of my other favorite mint chocolate recipes like my Homemade Thin Mints, Mint Chocolate Coconut Squares, or my Homemade Mint Chocolate Chip Fro Yo.
Table of Contents
You will love this recipe for Thin Mint Biscotti because it is rich and chocolatey with just a hint of mint. It will remind you of your favorite Thin Mint Cookies! I make a simple mint chocolate biscotti and I dip half of it in milk chocolate for a little different take, as traditional Thin Mint Cookies use dark chocolate. But, the sweet and light milk chocolate pairs so well with the mint!
And with St. Patrick's Day being tomorrow, these Thin Mint Biscotti are also perfect for the occasion! St. Patrick's Day may seem like an insignificant holiday for some. But, I grew up on the South side of Chicago, and St. Patrick's Day was anything but insignificant. It was almost bigger than Christmas and I'm not joking. Chicago has a huge Irish community, and I felt like the only person who wasn't even the smallest bit Irish! So, I always like to have something nostalgic on this day, and this biscotti hits the spot!
Why You'll Love This Recipe
Chocolate + Mint: There's nothing better than cool mint combined with rich chocolate. This biscotti uses Dutch cocoa with peppermint flavor in the dough and it's dipped in milk chocolate.
Crispy: I love biscotti because of it's crispy texture! Biscotti is the best cookie for dipping in milk, so if you love dipping cookies in milk, give this recipe a try!
Make Ahead: Biscotti is a great recipe to make ahead. Especially because it's already crispy, so when it sits out nothing really happens to it, which is why I love making these ahead of time.
Ingredients
Homemade Organic Light Brown Sugar
Frontier Co-Op Organic Peppermint Flavor
Organic Plain Yogurt – like Stoneyfield or Alexandre Family Farm
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
NuNaturals Organic Dutch Cocoa Powder
Mama Ganache Organic Milk Chocolate
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and peppermint flavor. Mix on low until combined and there are no chunks of butter. Add the eggs and yogurt and mix just slightly, enough to break the yolk.
In a separate bowl, add the flour, cocoa, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.
Step 3
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
Step 4
Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
To make the topping: Using a double boiler melt 80% of the milk chocolate. Once it reaches 110°F on a chocolate thermometer (find here), remove from heat and add in the remaining 20% and stir to combine completely. Allow the chocolate to sit until it reaches 91°F on a chocolate thermometer and is in the tempering stage.
Step 6
Dip one side of each biscotti into the milk chocolate, place back on the baking sheet. Repeat with the rest of the biscotti. Place baking sheet in fridge to set the chocolate for about 1 hour.
FAQ's
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Yes, feel free to use dark chocolate in place of milk chocolate.
No, if you don't want to temper the chocolate you can skip this step. If you do skip it, then you may just need to store in the fridge to prevent chocolate from sweating.
Biscotti is crispy, so it needs to be stored in a cool dry place. I just leave mine out on the counter on a plate for a few days while we eat them. You can also freeze this biscotti. Just store in an airtight container in the freezer and thaw before eating.
Craving More?
Thin Mint Biscotti
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 57 grams light brown sugar (packed)
- 2 teaspoons peppermint flavor
- 1 large egg
- 57 grams plain yogurt
- 212 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
Topping
- 284 grams milk chocolate (chopped)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and peppermint flavor. Mix on low until combined and there are no chunks of butter. Add the eggs and yogurt and mix just slightly, enough to break the yolk.
- In a separate bowl, add the flour, cocoa, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
- Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
- To make the topping: Using a double boiler melt 80% of the milk chocolate. Once it reaches 110°F on a chocolate thermometer (find here), remove from heat and add in the remaining 20% and stir to combine completely. Allow the chocolate to sit until it reaches 91°F on a chocolate thermometer and is in the tempering stage.
- Dip one side of each biscotti into the milk chocolate, place back on the baking sheet. Repeat with the rest of the biscotti. Place baking sheet in fridge to set the chocolate for about 1 hour.
- Store in a cool dry place, or in the fridge for up to 7 days.
Notes
Nutrition
Join Our Organic Community
Leave a Comment