It’s easy to make these green and chocolate marbled cookies with one yummy recipe for this special day.
I use one dough recipe, split it in half to make one in a mint flavor and the other into a chocolate-coffee flavor. Then, make two rolled logs, cut them in half lengthwise, roll them together and chill. Bake and slice. Coat with melted chocolate and decorate with chocolate mints. Yum! The splendid aroma of chocolate and mint as they bake make it hard not to eat them right out of the oven. And, they bake up with a fun marble effect.
These Biscotti Cookies are so easy to make and take only a few ingredients. Don’t let the double baking scare you. The extra couple of steps definitely make them worth it. Enjoy with coffee and an Irish Cream or crème de menthe. What a treat!
So many times, Biscotti Cookies are extremely hard and must be dunked or soaked in order to make them eat-worthy. I don’t always like to dunk. I like to be able to grab and go with one, out the door. So, I’ve developed a Biscotti Cookie recipe that is not the normal dried out and too tough to bite into cookie. I’ve kept these thinner and baked them less in order to make them easier on your teeth. And, I design the recipe to have more flavor than Biscotti Cookies usually have. They are so pretty and colorful!
Preheat your oven to 350F degrees.
Prep your cookie sheet:
Line your pan with parchment paper. I use a rimmed 12”x17” pan.
Yield is 20-25 small Biscotti Cookies – YUM!
Get your ingredients together:
6 T Butter, softened
2/3 C Sugar
1 T Vanilla extract
2 Eggs, room temperature
1 ½ t Baking powder
¼ t Salt
Ingredients for the Chocolate-Coffee half of the dough:
1 t Freshly ground coffee beans, ground at least twice
¼ C Cocoa, Dutch processed
½ C Chocolate chips, mini, semi-sweet
Ingredients for the Mint half of the dough:
1 t Mint extract
Green food coloring gel
½ C Andes Mints, rough chopped
Make the two separate Biscotti Cookie doughs, starting as one dough:
- Beat the sugar and butter together to combine well.
- Add the eggs, one at a time and beat after each one, just to combine.
- Stir in the Vanilla extract.
- Sprinkle in the baking powder and salt. Beat thoroughly.
- At this point, divide the dough in half and put one half in another bowl.
To make the Chocolate-Coffee half of the dough in one bowl:
- Stir in the fresh ground coffee beans, and ¾ cup of flour.
- Sift in the cocoa powder and stir to combine. Don’t over stir. The dough should be a little sticky.
- Stir in the semi-sweet mini chocolate chips.
- Roll into a log, in plastic wrap, and refrigerate for 30 minutes.
To make the Mint half of the dough in another bowl:
- Carefully stir in 1 cup of flour until combined. Don’t over stir.
- Stir in the mint extract
- Squirt a few drops of green gel food coloring in this half of the dough. Stir together and add more drops if you want it a darker green. Remember, the green color will darken a little after it’s been sitting for a while.
- Stir in the chopped Andes Mints until combined.
- Roll into one log, about 12” long, in plastic wrap and refrigerate for 30 minutes.
Combine the two dough logs into a marble effect:
- To combine the doughs, unwrap them from the plastic wrap.
- Slice each log in half, lengthwise.
- Layer them mint, chocolate, mint, chocolate.
- Roll them together and form into a log, using a large sheet of plastic wrap.
- As you roll it into a log, form it so it’s a couple of inches wide and 12-14” long. I like to roll the log thin so it doesn’t get so thick that it’s hard to eat after it bakes. In fact, I cut the log into two and make two separate thinner logs.
- Refrigerate for 30 minutes.
Bake your Biscotti Cookies:
- Place the log onto a large cookie sheet which has been lined with parchment paper.
- Bake at 350 F degrees for 25 minutes.
- Take out of the oven and cool for about 15 minutes.
- Lower the temperature in your oven to 325F degrees.
- Lay the log onto a large cutting board. With a long serrated knife, cut the log into ½” slices.
- Lay each slice, one side down on the parchment paper lined cookie sheet.
- Bake them at 325F degrees for 10 minutes.
- Take them out of the oven and flip all the cookies over.
- Bake for another 10 minutes at 325F degrees.
- Take out of the oven and cool for at least 30 minutes before covering with melted chocolate and sprinkles.
Top your Biscotti Cookies with melted chocolate:
- Melt ½ cup chocolate melting candies. I like to use Ghirardelli brand since they always melt just right every time (according to package instructions) and have a delicious flavor.
- Spread or dip the cookies into the melted chocolate and immediately sprinkle chopped Andes Mints on them. I usually spread the melted chocolate on one half of each cookie so you can still see some of the marbled effect on top. Let them dry on the parchment paper lined cookie sheet. I like to leave some without any chocolate spread on them for a little variety. They are delicious!
- They are easy to store in covered tins or glass jars with loose lids. Mine keep on the countertop for about 3 weeks.
- I have frozen them, too for about a month or so.
- For traveling, they are easy to pack with parchment paper between layers in a box. Or, slip a few of your minty treats into a plastic zipper bag for snacks at work or school.
Try some other flavors:
- Orange extract instead of mint in one half of the dough goes well with the other half as chocolate dough.
- Try almond extract in half of the dough, with chocolate in the other half.
Use your imagination with the colors and flavors and “Bake your own Memories!”