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Recipe

Coconut Chocolate Almond Biscotti

Scott Phillips

Yield: Yields about 25 biscotti.

These cookies render the flavors of an Almond Joy candy bar—almond, chocolate, and coconut—in biscotti form. They keep and pack well, making them great for gift-giving.

Ingredients

  • 10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. table salt
  • 4 oz. (1/2 cup) unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 cup firmly packed sweetened shredded coconut
  • 1 cup chopped toasted almonds
  • 1 cup semisweet mini chocolate chips

Nutritional Information

      Nutritional Sample Size per cookie
      Calories (kcal) : 170
      Fat Calories (kcal): 80
      Fat (g): 8
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 25
      Sodium (mg): 60
      Carbohydrates (g): 21
      Fiber (g): 1
      Protein (g): 3

Preparation

  • In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing on medium speed after each addition until incorporated. Mix in the vanilla and then the coconut until well combined.

    With the mixer on low speed, gradually add the flour mixture and mix just until combined. The dough will be sticky. With the mixer still on low, mix in the almonds and chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

    Position a rack in the center of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment. Divide the dough into equal halves and place on the cookie sheet. Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high. Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.

    Cool about 30 minutes on the cookie sheet. Reduce the oven temperature to 325°F.

    Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal. When slicing, hold the sides of the loaf near each cut to keep the slices neat. Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.

Reviews

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Reviews

  • User avater
    mowgli | 04/04/2014

    These are delicious - I would like more coconut flavor, so may try to suggestion to use some coconut oil when doing them next time...otherwise wonderful...

  • Jenksy | 09/29/2013

    These are incredible. I didn't have brown sugar so I used white sugar and it was just fine. I also substituted half of the butter for coconut oil and it also worked well- really enhanced the taste. This is something I'll be making all the time!

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