Chocolate-Mint Biscotti

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 16%
  • Fat: 1.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.8g
  • Carbohydrate: 14.6g
  • Fiber: 0.0g
  • Cholesterol: 15mg
  • Iron: 0.0mg
  • Sodium: 58mg
  • Calcium: 0.0mg


  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup mint chocolate morsels, chopped
  • 3 tablespoons slivered almonds, chopped and toasted
  • 2 eggs
  • 1 egg white
  • 2 tablespoons cre@Sme de menthe
  • 1 tablespoon all-purpose flour
  • Vegetable cooking spray


  1. Combine first 7 ingredients in a large bowl; set aside. Combine eggs, egg white, and cre@Sme de menthe, stirring well with a wire whisk. Slowly add egg mixture to flour mixture, stirring by hand until dry ingredients are moistened. (Mixture will be very stiff.)
  2. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead lightly 7 or 8 times. Divide dough in half; shape each half into an 8-inch log. Place logs, 4 inches apart, on a baking sheet coated with cooking spray. Bake at 325° for 40 minutes; remove from oven, and let cool 15 minutes.
  3. Carefully cut each log diagonally into 15 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 300°, and bake for 18 minutes. (Cookies will be slightly soft in center but will harden as they cool.) Remove from baking sheet, and let cool completely on wire racks.
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