Mint Chocolate Chip Biscotti

I’m already in spring cleaning mode.  Just the other day I was reading one of my favorite food bloggers and came across this site.  Caroline, who is a minimalist dresser, creates her own capsule wardrobe each season.  Have you heard of this before?  I can’t believe I’m so late to the game!  To me, this was an epiphany!  I’m a minimalist in almost every other area of my life so why was my closet still a mess?  Caroline picks out 37 pieces of clothes (pants, shirts, shoes, jackets and a few accessories) and mixes and matches for three months to create a varied wardrobe.  She lives without a closet stuffed with tags still on or missed-matched separates or out-of-season hand-me-downs (like myself, ahem).

For me, my biggest weakness is a sale.  If I see something on sale and it’s cute, I buy it, but without stopping to think about what I’ll pair it with or even if I’ll look good in it.  So my closet is full of individual items that are pretty, but don’t necessarily coordinate.  And can I admit?  Don’t really LOVE.

It’s time to coordinate my shopping ahead of time and minimize my wardrobe!  I’m declaring war on my closet!

Now, you would think that a smaller wardrobe would be limiting.  But in fact, Caroline says that with fewer options to choose from, she actually has an easier time creating outfits for the day.  She already knows they coordinate; it’s just a matter of finding a new combination.  Wouldn’t it be awesome to not stand in front of your busting-at-the-seams closet with the thought that you have nothing to wear?  I’m sure my husband would be pleased to not have to hear me complain again at the sheer hypocrisy of the situation.

I’ve already turned around my hangers.  My next step is to get rid of the clothes that aren’t worn and to see what I’m missing – what I need to invest in the wardrobe.

If y’all are as interested as I am, you have to check out her website here and let me know!  This isn’t an affiliate link – just a good old recommendation for a great idea!

Spring cleaning also beckons me to slow down more, to stop and breathe, to allow my soul to reset and re-energize.  I’ve gotten into a tea-drinking habit, in particular peppermint tea, to calm the stomach.  Here’s my favorite. Drinking it warms my body and gives me a chance to relax from the demands of the to-do list.  Most days I even have a mug right before bed to help calm my brain down to prepare for sleep.

Because there is nothing more important than sleep – and sleeping in late – and a plush sink-in mattress – and layers of blankets hugging me until it’s impossible to move.  A comfortable bed is high on my priority list.

I love the taste of peppermint, so when creating this recipe I figured more was better, right?  I mean, mint chocolate chip ice cream is my favorite.  So with that in mind, I created Mint Chocolate Chip Biscotti as a treat for my me time, I mean tea time.  Biscotti is so unique with it’s dry crunchy texture, which makes it perfect for dunking in your hot beverage. Now I know biscotti is even better dunked into a warm mug of coffee but this girl gave up coffee last year.  Can you believe it?  Instead I get my coffee high by standing in line for an hour at Starbucks and yoga-breathing all the delicious roasted perfume.

This recipe is super easy to make and only requires a few gluten-free baking essentials.  With just a hint of peppermint it makes a perfect snack.


Mint Chocolate Chip Biscotti (GF, DF, Paleo)
Author: Christine @ The Paleo Baker
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 18
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, use a hand mixer to cream butter and sugar together. Add the vanilla extract, peppermint extract and eggs and mix well.
  3. Add almond flour, cocoa powder, baking powder and salt and stir together. Mix in chocolate chips.
  4. Scoop dough onto the parchment-lined baking sheet. Wet your hands and form a log shape approximately 10 inches long and 3 inches wide, making sure to mound the dough slightly in the center.
  5. Bake for 30-35 minutes or until golden brown. Allow to cool in the pan for 20 minute before removing to a wire rack. Cool for 1 hour.
  6. Preheat oven back to 300 degrees. Using a sharp knife, cut biscotti crosswise into 3/4-inch slices. Lay the slices on their sides back on the parchment-lined baking sheet and bake 20-25 minutes. The centers may still be slightly soft but as the biscotti cools they will dry and crisp. Store in an airtight container.

Recipe inspiration from: Honeyville


2 Comments Add yours

  1. Nothing beats a classic biscotti. These look super delicious and I am just loving the mint and choc combination!

    1. Christine says:

      Thanks! You can’t go wrong with mint and chocolate 🙂

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