A few weeks ago I baked some biscotti for a school event. They were all sans chocolate per the event restrictions.
Trouble is, this gave me a terrible craving tor chocolate biscotti.
Finally I made some chocolate espresso biscotti but they weren’t quite what I hoped for. And so the craving continued…
Today I decided to remedy that with Chocolate Mint Biscotti–this time for a Children’s Choir bake sale. They were looking for holiday themed treats so I added some mint and a some green sprinkles and tied up my treat bags with a green ribbon. Perfect for St Patrick’s Day!
Biscotti take a bit of elapsed time but are an easy and relatively healthy treat, though I did have a little trouble with the white chocolate drizzle. Okay, a lot of trouble, to the point where I gave up and went out for Wilton Candy melts at 8 PM. White chocolate is notorious for seizing–that is, turning grainy and clumpy– if it isn’t handled properly. A typical culprit is water, so adding alcohol based peppermint extract would be a no-no–but I had used an oil based flavoring. This was the second time I struggled decorating with white chocolate so I threw in the towel and used the candy melts–sooo much easier and worked like a charm! Any white chocolate experts out there feel free to advise! Otherwise I’m a candy melt convert!
The family got to eat the biscotti ends which were gone before morning. Not that I expected anything else…
Whole Wheat Chocolate Mint Biscotti
- 3/4 cup sugar
- 2 T butter
- 1/4 c water
- 1/2 tsp peppermint flavor oil + 1/2 tsp for the drizzle
- 1/2 tsp vanilla
- 2 eggs, beaten
- 2 cup whole wheat flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 c chocolate chips
- 6 oz white candy melts (1/2 pkg)
- Holiday colored decorations
1. Melt butter and mix with sugar, peppermint oil, vanilla and water. Add beaten eggs and combine well.
2. Mix flour, cocoa and baking soda together. Add to liquid ingredients and combine well. Mixture will be dry (you can add a little extra water if needed).
3. Mix in chocolate chips, then form into two logs on greased baking sheet.
4. Bake at 350 for about 25 minutes until logs feel firm but not hard. Remove from oven and cool.
5. Slice on the diagonal and lay the slices flat on a cookie sheet. Bake for another 10-15 minutes to crisp up then cool.
6. Melt 6 oz white chocolate or candy melts in double boiler and mix with 1/2 tsp peppermint flavor oil. Drizzle over biscotti and sprinkle with decorative sugars or candies.
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