Thin Mint Biscotti
Crispy, chocolatey, and minty – just like your favorite Thin Mint cookies, this Thin Mint Biscotti is an amazing St. Patrick's Day cookie recipe.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 57 grams light brown sugar (packed)
- 1 teaspoon peppermint extract
- 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 extract. 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 the flour mixture 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. (You can skip tempering if you prefer and just melt doing 30 second intervals in the microwave).
- Dip one side of each biscotti into the milk chocolate, place back on the baking sheet. You can also drizzle chocolate on top if you prefer. 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.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- If you don't have yogurt, you can use sour cream in its place.
- Make sure to let biscotti rest, this will allow you to cut it into nice clean slices. If the biscotti seems like it's breaking, you can let it rest for a few extra minutes until it's firm enough to slice.
- Most biscotti recipes tell you to use a serrated knife, but I find that a chef's knife works much better and gives better results.
- Be sure to bake biscotti until crispy, even if that means baking a few minutes longer. All ovens are a bit different so don't be afraid to go a few extra minutes if needed.
- You can dip in dark chocolate or white chocolate if you prefer.
- 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 to 20 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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