Servings: 24
Ingredients
- 6 tbsp unsalted butter
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 2 tsp Mint Kahula* optional
- 2 eggs
- 2 cups flour
- 16 Thin Mints
- 1/2 cup mini chocolate chips
Optional Decorations
- 1 cup melting chocolate
- sprinkles
Instructions
- Preheat oven to 350° F degrees
- Line a baking sheet with parchment paper or silicon baking mat
- Crush the 16 Thin Mint cookies using a food processor until finely ground.
- Cream butter and sugar in a stand mixer until fluffy and pale
- Add salt, baking powder and mix until incorporated
- Add vanilla extract and Mint Kahula (if not using Kahula, substitute for 2 tsp. of vanilla extract)
- Add the 2 eggs one at a time mixing well in between
- Add the 2 cups of flour one at a time with your stand mixer on stir. Fully mix each cup before adding more.
- The dough will be sticky. Using a rubber spatula or your hands break the dough evenly in half. Shape the dough into thin rectangular logs. The dough should be aprx. 1 inch tall. Use your spatula to smooth the tops of the logs.
- Bake for 25 minutes. Remove and cool on the pan for 10 minutes.
- Once cool enough to touch, take a long serrated knife and cut the biscotti into 1/2 inch pieces on a diagnol. If the biscotti crumbles, take a damp paper towel and lightly dampen the surface of the biscotti, this will make cutting it easier as biscotti tends to crumble slightly.
- Spread out the biscotti so they are not touching and place back in oven for 25 minutes. They should be golden brown on the outside.
- Allow to cool completely and dip into melted chocolate.
Notes
I like to have a combination of plain, dipped in chocolate and chocolate with sprinkles. I personally prefer the chocolate dipped.
Tried this recipe?Let us know how it was!