Andes Mint Chocolate Biscotti
Andes Mint Chocolate Biscotti is the perfect cookie for dunking in coffee. Chocolate biscotti with chocolate chips, and peppermint, dunked in melted Andes!
- 1/2 cup Andes (for garnish if desired)
- 1/2 cup unsalted butter (soft)
- 1 1/4 cup granulated sugar
- 3/4 cups cocoa powder
- 2 eggs
- 1 teaspoon peppermint extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all purpose flour
- 1 cup mini chocolate chips
- 1 cup Andes (melted)
|Preheat oven to 350 |
In a large mixing bowl cream the butter and sugar. Mix in the cocoa powder. Mix in the eggs until well combined. Add peppermint, salt, and soda and mix well. Add flour and mix until combined. Stir in chocolate chips.
Form dough into a loaf shape about 12x4" and bake on a silicone baking mat or parchment cookie sheet for 30 minutes.
|Slice the loaf into 3/4-1" slices and bake for 7 more minutes with the cut side down. Flip the cookies and bake 7 more minutes. Let cool.|
|Dip the end of each biscotti into the melted Andes and sprinkle with Andes pieces. Allow to set up before storing in a sealed container.|
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