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    Home » Recipes » Biscotti

    Chocolate Mint Biscotti

    By Wendy Sondov · Published: Apr 12, 2020 · Modified: May 28, 2021 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Chocolate Mint Biscotti are crunchy Italian cookies, beautifully swirled with rich chocolate and cooling peppermint. Enjoy them on their own, with coffee, or with ice cream.

    Chocolate Mint Biscotti marbled with green mint and brown chocolate dough.



     Some flavors are considered to be seasonal whether they have to be or not. Pumpkin is for fall, even though canned pumpkin is available all year. Gingerbread is for winter, even though the spices are available all year.

    Chocolate mint is different. There are chocolate mint drinks, candy, ice cream and baked goods all year. In my opinion that's a good thing.

    Based on the popularity of chocolate mint recipes on The Monday Box, I think many of you agree!

    Biscotti with a mug of hot chocolate with marshmallows

    Chocolate Mint Biscotti are a variation of my Chocolate Peanut Butter Biscotti. The cookies are made with two different flavored doughs which are combined by mushing and twisting to create a marbled look.

    The method is easy, like playing with playdoh. The end result is both beautiful and delicious. Luckily this recipe makes plenty of cookies to keep and to share.

    The only thing seasonal about these biscotti is the availability of mint chips, which can be hard to find out of Christmas baking season.

    Rather than skip the boost of creamy peppermint flavor the mint chips provide to the mint dough, I easily made homemade mint chips! With just 3 ingredients you can bake with mint chips year round. (They are great sprinkled on ice cream too!)

    Step by step images collage making green colored white chocolate.

    images collage chopping green chocolate into bits

    Directions for mint chips

    1. Melt the white chocolate chips at 50% power in the microwave until completely melted when stirred.
    2. Add the green coloring and mint flavoring oils. Be sure to use candy oil coloring and candy oil flavoring or the chocolate will seize into a lumpy mess. 
    3. Mix until uniform in color.
    4. Spread the green chocolate onto wax paper to form a rectangle about ¼” thick.
    5. Refrigerate to firm the chocolate then cut into mini chip sized pieces.
    6. Refrigerate or freeze until ready to use.

     

    step by step images collage of making marbled biscotti

    Directions for marbled biscotti

    1. Divide each dough flavor portion into thirds and press the thirds into thick discs. Stack the discs, alternating flavors.
    2. Press, stretch, and mush the stack into a log approximately 14” long and 2” wide.
    3. Bake for 25 minutes, then remove from the oven and allow to cool on the baking sheet for at least 30 minutes (or as long as overnight).
    4. When the logs are cool, use a serrated knife to cut into ¾” slices.Stand the biscotti on a parchment lined baking sheet with a small space between each. Bake for 30-35 minutes.

     

    (The Monday Box participates in affiliate marketing programs. As an Amazon Associate I earn from qualifying purchases. Additional affiliate programs may be linked when applicable. If you chose to purchase a product after following a link on this page, I will receive a small commission, at no cost to you, which helps make The Monday Box possible.)

    You may need

    Peppermint flavoring oil            Green candy coloring oil
    bottle of peppermint oil                                       bottle of green candy oil coloring    
     

    marbled biscotti on a plate
     More chocolate mint recipes

    Chocolate Covered Chocolate Mint Cookies

    Chocolate Mint Sandwich Cookies

    Chocolate Peppermint Shortbread Cookies

     

    Chocolate Mint Biscotti marbled with green mint and brown chocolate dough.

    Chocolate Mint Biscotti

    These crunchy Italian cookies are beautifully swirled with rich chocolate and cooling peppermint.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American, Italian
    Prep Time: 1 hour
    Cook Time: 1 hour
    Total Time: 2 hours
    Servings: 40
    Calories: 166kcal
    Author: Wendy Sondov

    Ingredients

    MINT CHIPS:

    • ½ cup white chocolate chips I use Whole Foods 365 fair trade brand
    • 10 drops green candy coloring oil
    • 3 drops peppermint oil

    MINT DOUGH:

    • 6 tablespoons unsalted butter room temperature
    • ⅔ cup granulated sugar
    • ¼ teaspoon salt
    • 1 ½ teaspoons baking powder
    • 2 teaspoons vanilla extract
    • ½ teaspoon mint extract
    • 2 large eggs room temperature
    • 2 cups all-purpose flour
    • ½ cup chopped mint chips

    CHOCOLATE DOUGH:

    • 6 tablespoons unsalted butter room temperature
    • ⅔ cup granulated sugar
    • ¼ teaspoon salt
    • 1 tablespoon vanilla extract
    • 2 large eggs room temperature
    • 1 ¾ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • ¼ cup Dutch-process cocoa powder I use Whole Foods 365 fair trade brand
    • 4 ounces semi-sweet chocolate chopped or broken into small pieces
    • 1 teaspoon espresso powder
    • ½ cup mini semi-sweet chocolate chips I use Whole Foods 365 fair trade brand

    DECORATING

    • ½ - ¾ cup melting chocolate
    • Sprinkles

    Instructions

    MINT CHIPS

    • Melt the white chocolate chips at 50% power in the microwave for about 1 minute until completely melted when stirred.
    • Mix in the coloring and flavoring oils.
    • Cover a cutting board with a sheet of wax paper. Spread the chocolate onto the wax paper to form a rectangle about ⅛” – ¼” thick.
    • Place the cutting board in the refrigerator for about 15 minutes or until the chocolate has firmed.
    • Cut the firmed chocolate into mini chip sized pieces.
    • Store in the refrigerator or freezer until ready to use.

    MINT DOUGH

    • Preheat oven to 350° F. Line a baking sheet with parchment paper.
    • In the bowl of an electric mixer, cream together butter, sugar, salt, vanilla, and baking powder.
    • Beat in the eggs one at a time. The dough may look curdled, but is fine.
    • Gradually add the flour until combined.
    • Fold in the mint chips.
    • Wrap the mint dough in plastic wrap and refrigerate while making the chocolate dough.

    CHOCOLATE DOUGH:

    • In the bowl of a food processor, combine the flour, baking powder, cocoa, semi-sweet chocolate pieces, and espresso powder. Pulse until the chocolate is ground into the flour mixture. Set aside.
    • In the bowl of an electric mixer, cream together butter, sugar, salt, and vanilla.
    • Beat in the eggs one at a time. The dough may look curdled but is fine.
    • Gradually add the flour mixture until combined.
    • Fold in the chocolate chips.

    FORMING BISCOTTI LOGS

    • Remove the mint dough from the refrigerator.
    • The dough will be formed into two logs. To form one dough log, use one half of the mint dough and one half of the chocolate dough.
    • Divide each dough flavor portion into thirds and press the thirds into thick discs.
    • On the prepared baking sheet, stack the discs, alternating flavors. Press, stretch, and mush the stack into a log approximately 14” long and 2” wide.
    • Repeat using the remaining dough to form a second dough log. Place logs about 4” apart on the prepared baking sheet.
    • Bake for 25 minutes, then remove from the oven and allow to cool on the baking sheet for at least 30 minutes (or as long as overnight).
    • Reduce the oven temperature to 325°. Place the logs on a cutting board and use a serrated knife to cut into ¾” slices (approximately 20 biscotti per log).
    • Stand the biscotti on the parchment lined baking sheet with a small space between each. Return to the oven for 30-35 minutes.
    • Remove from the oven and cool completely on a wire rack. Biscotti will continue to firm up as they cool.

    DECORATING

    • Line a small baking sheet with wax paper.
    • Place melting chocolate in a small cup or bowl in the microwave at 50% power for about 1 minute or until melted.
    • Working in small batches of about 6 biscotti, spread the melted chocolate on top of the biscotti with a spoon or offset spatula.
    • Add sprinkles.
    • Refrigerate for 5-10 minutes to firm the chocolate.
    • Stored in an airtight container at room temperature, Mint Chocolate Biscotti will stay fresh for up to one month with only slight softening over time. If dipped in chocolate, store for up to 2 weeks.

    Notes

    Packing tips
    Do not add decorative topping to the biscotti if mailing to or from a hot location. Double wrap two or three biscotti in plastic wrap, cut sides together. Place bundles in an airtight container or ziplock bag. For vacuum sealing, arrange biscotti back into a log shape, then seal.

    Nutrition

    Calories: 166kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 73mg | Potassium: 73mg | Fiber: 1g | Sugar: 12g | Vitamin A: 132IU | Calcium: 36mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

     

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    Comments

    1. Chelsea R

      December 16, 2020 at 10:31 am

      Hi Wendy! Thanks for sharing your biscotti recipe. This Christmas season, I have been really into making them, and this is the perfect addition to the batches I've made. I was wondering, is it normal for my green dough to turn a slight brown after the second bake? Or did I maybe do something wrong? My biscotti taste fabulous, but the look is a little off. They almost look burnt, but definitely don't have that burnt taste. Any suggestions?
      Thank you again for the share!
      Always,
      Chelsea

      Reply
      • Wendy Sondov

        December 16, 2020 at 11:24 am

        Hi, Chelsea! I agree that baking biscotti is so much fun and they make such great snacks and gifts. Your green dough changing color sounds normal. My biscotti stayed bright green inside but the tops turned an odd brownish green. You can see it in the photos. I solved that beauty issue by "icing" the biscotti in chocolate to cover the unwanted color. Is the inside of your biscotti turning brown too? If the inside is brownish, are you standing the biscotti (on their bottom edge) for the second bake or lying them down (on a cut side)? It may be that contact with the heat turns the coloring brown, so I would be sure to stand them up. A lower temperature during the second bake could help too. I hope this helps! Happy baking!

        Reply
    2. Cincy

      April 20, 2020 at 1:55 pm

      Wendy, these look like so much fun to make. Love the play-doh analogy. Perfect. Biscotti are one of my favourite cookies and I adore anything mint! On my must bake list. Such a clever work around if we can't find mint chips.

      Reply
      • Wendy Sondov

        April 20, 2020 at 3:06 pm

        Thanks, Cindy! I did have fun making these biscotti. There is real therapeutic value in mushing dough 😉 The fact that you end up with delicious cookies is just a bonus!

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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