St. Patrick’s Day is tomorrow, and it may seem like an insignificant holiday for some. But, I grew up on the South side of Chicago, and St. Patrick’s Day was anything but insignificant. It was almost bigger than Christmas and I’m not joking. Chicago has a huge Irish community, and I felt like the only person who wasn’t even the smallest bit Irish!
Chicago is famous for its St. Patrick’s Day parade that closes down Western Ave. in the city. I could walk to it from my house, being just 8 blocks away. It was tradition that we went every single year. We would walk down with our neighbors and my best friend Celeste. As kids we’d push and shove our way to the front of the crowded street so we could get the candy that was always thrown from all the floats.
We’d watch the Irish dancers, and I’d always get really excited when I saw a dog who was painted like the Irish flag accompany their owner on the floats. After the parade was over we’d walk back home with pockets full of candy. While Celeste and her family would usually go out to eat at an Irish pub, with Celeste always telling me how much she was looking forward to the Irish Soda Bread, we always just went home so my mom would let me eat the candy! And one of the candies that was always thrown out of the floats were Andes Mints. Now, I didn’t get to eat these very often, and always seemed to find myself loving them on St. Patrick’s Day.
So while I don’t have any St. Patrick’s Day traditions as far as food goes, mint and chocolate will always remind me of attending the parade. And I just got a box of Organic Valley’s new creamers delivered to me. There is nothing better than biscotti with your coffee. So, I decided that I would make a Thin Mint Biscotti recipe so we could try out Organic Valley’s new creamers, plus it’s Girl Scout cookie season anyways so it’s like a win win.
Organic Valley’s new creamers are so good! This amazing organic creamer comes in two flavors and it’s lactose free (if you need that sorta thing!). But, as someone who loves dairy, I also think it’s amazing so don’t let that fool you. The Organic Valley French Vanilla Creamer is my favorite, but they are both delicious. Try it next time, you won’t be disappointed. And, make sure to make my Thin Mint Biscotti recipe to go with your iced coffee as it’s an amazing snack.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Thin Mint Biscotti
Makes 12 biscotti
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
57 grams (1/4 cup) packed organic light brown sugar
2 teaspoons organic peppermint flavor
1 organic large egg
57 grams (1/4 cup) organic plain yogurt
212 grams (1 2/3 cups) organic all purpose flour
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
10 ounces (284 grams) organic milk chocolate, chopped
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and peppermint flavor. Mix on low until combined and there are no chunks of butter. Add the eggs and yogurt and mix just slightly, enough to break the yolk.
In a separate bowl, add the flour, cocoa, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches. Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
To make the topping: Using a double boiler melt 80% of the milk chocolate. Once it reaches 110°F on a chocolate thermometer (find here), remove from heat and add in the remaining 20% and stir to combine completely. Allow the chocolate to sit until it reaches 91°F on a chocolate thermometer and is in the tempering stage.
Dip one side of each biscotti into the milk chocolate, place back on the baking sheet. Repeat with the rest of the biscotti. Place baking sheet in fridge to set the chocolate for about 1 hour.
Store in a cool dry place, or in the fridge for up to 7 days.
Gluten Free – Replace the all purpose flour with 227 grams (scant 1 1/2 cups) organic gluten free flour blend.
High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 15 minutes. Cut as instructed and bake again for 15 minutes.