Thin Mint Biscotti


Chocolate Desserts Cookies High Altitude | Published March 16, 2022 by Mimi Council

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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.

thin mint biscotti

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.

thin mint biscotti

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Homemade Organic Light Brown Sugar

Frontier Co-Op Organic Peppermint Flavor

Organic Valley Large Eggs

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

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Mama Ganache Organic Milk Chocolate

Tools Needed

Digital Food Scale

Stand Mixer

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)

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thin mint biscotti

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.

thin mint biscotti

FAQ's

Can I use unsalted butter?

Yes, just add ¼ teaspoon fine sea salt to the recipe.

Can I use dark chocolate?

Yes, feel free to use dark chocolate in place of milk chocolate.

Do I need to temper the 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.

How do you store chocolate dipped biscotti?

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

Thin Mint Biscotti

Mimi Council
Crispy, chocolatey, and minty – just like your favorite Thin Mint cookies, this Thin Mint Biscotti is an amazing St. Patrick's Day cookie recipe.
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Makes 12 biscotti
Calories 323 kcal

Ingredients
 
 

Dough

Topping

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

Gluten Free — Replace the all purpose flour with 227 grams (scant 1 ½ cups) gluten free flour blend.
High Altitude — Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 15 minutes. Cut as instructed and bake again for 15 minutes.

Nutrition

Calories: 323kcalCarbohydrates: 44gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 35mgSodium: 224mgPotassium: 163mgFiber: 3gSugar: 27gVitamin A: 260IUVitamin C: 0.02mgCalcium: 56mgIron: 2mg
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