Cappuccino Mint Biscotti

Ingredients

¾ cups Andes chocolate mint baking Chips

1 cup Unsalted Butter, melted

1-½ cup Sugar

3 whole Large Eggs

2 teaspoons Vanilla Extract

2 Tablespoons Brewed Coffee

4 cups Flour

2 teaspoons Baking Powder

¾ teaspoons Salt

Directions

Preparation
Preheat oven to 325 F.
1. Place the chocolate mint chips in a microwave safe bowl and melt them in the microwave. Make sure you check on them every 30 seconds and stir to make sure that it doesn’t burn and that it is creamy. If the melting doesn’t happen that easily, add about 1 tablespoon of unsalted butter and mix to help the chips melt. Only do that if it is necessary.
2. In the bowl of a stand mixer, blend together the butter and sugar and then add the eggs and mix to combine. Then add the vanilla extract and brewed coffee and mix. Stir in the flour a cup at a time, adding the baking powder and salt after the second cup of flour. Then blend in the melted caramel chips. Add in more flour if the dough is not stiff. It does not have to be thoroughly blended—you’ll notice a marbled look.
3. Pat the dough into an inch thick rectangle on a baking sheet lined with parchment paper. Pour the cream cheese topping on top of the dough and use a knife to deeply swirl the topping into the batter. Sprinkle with caramel chips and coffee granules as desired. Place in the oven for 30 to 40 minutes. Once finished baking, set aside and let it cool for 15 to minutes.
4. Use a serrated knife and cut it into logs, about ½ inch thick. Feturn the biscotti to a baking sheet, cut side up, and bake once for 15 to 20 minutes until it is dry and crisp. Let cool and then serve!

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