Coconut Chocolate Almond Biscotti

Yields about 25 biscotti.

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Cookie Swap
by Beth Kujawski
from Fine Cooking
Issue 102
Last Edit Date: 11/28/2012 11:09:01 AM

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.

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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

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.

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

Photo: Scott Phillips

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by sccavin, 6/21/2011incredibly easy....and most definitely delicious! my mother and i made a batch and managed to eat ALL of the biscotti in 3 days :-) i made them again, a week later, where 8 adults managed to eat them all in one night :-) love the flavor combination!!

by Edna, 1/12/2011Easy to make. The combination of flavors is a winner.

by Ladyfish65, 12/10/2010You definitely need to double this recipe because you will want more. This has great flavor. The only thing I did different when I doubled it, was decrease the chips and the almonds. The flavor was still incredible. I wonder if a 1/2 teaspoon of almond flavoring would kick this up a little? Hmmm. I think I need to make more. Check mine out at Lori's Lipsmacking Goodness blog.

by Chef_Emma, 2/6/2010Delicious and scrumptious. You can taste the flavors of the chocolate, almond and coconut. YUM!! Pairs wonderfully with an expresso.

by sarahboy, 12/28/2009Totally delicious! I unfortunately only had 1 as the others were ripped off the plate at the cookie exchange. I am still mourning the loss of all those biscotti... Guess Ill have to make more!!

by kitchengoddess50, 12/15/2009I now have the oven preheating to make these scrumptous cookies for the second time in as many weeks. Brought them to a party and everyone loved them. They have a nice buttery flavor combined with the almond, coconut and chocolate flavors with a delicate crispness. Wonderful balance of flavors! Thanks for a great and simple recipe!

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