Coconut Almond Biscotti

21 Jan 2017

I have a favorite combo lately; biscotti and chai. This Italian cookie is made for dunking in a warm beverage for ultimate enjoyment and dare I You could break a tooth on one of these little guys, it would be worth it though. Lately, I am going back to more basic recipes that I haven't tried yet. Biscotti are so simple and versatile, which is kind of key for my Saturday morning baking.

I went with coconut because I have been on a chai tea kick lately and it seemed like a good pairing. I don't know about the rest of you, but every year I have a period where coffee is not appealing for a while. Crazy talk, I know, maybe it is the weather - we just made it through what I feel is the worst part of winter; the after holiday lows and the dark, gray days that seem to blur together. But yesterday I noticed that it was a little lighter, longer and January is almost over (yippee). ===========================
Moments (Week in Review)

Lately I am subscribing to this (where realistic):

"Make a list of things that make you happy.

Make a list of things you do every day

Compare the lists

Adjust accordingly."

Coconut Almond Biscotti

Recipe for coconut biscotti.

Coconut Almond Biscotti

Prep time: - Cook time: - Total time:
Yield: 12-15S


For Biscotti
- 3 eggs
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened
- 2 3/4 cups all-purpose flour (divided into 2, 1/2 and 1/4)
- 1 t baking powder
- 1 t coconut extract
- 1 cup whole almonds (or other nut of choice)
For Coating
- 1.5 cups of semi-sweet chocolate
- 1 cup finely shredded coconut (sweet or unsweet is up to you)


Preheat oven 350F.

Line baking sheet with parchment, spray parchment with cooking spray.

In stand mixer with whisk attachement, beat eggs and sugar on high until light and fluffy.

Change to paddle attachement and add butter and beat about 3-4 minutes, then add coconut extract.

Mix 2 cups of flour and baking powder, then add cup and mix-in fully and repeat with second cup.

Fold in 1/2 cup, then turn out on lightly floured surfaces and work in the remaining 1/4 cup.

Shape into a rectangle and pour almonds over center.

Fold in half and then fold a couple more times to disperse almonds.

Shape into about a 15"x5" log that is about 1 inch think.

Bake at 350F for about 20 - 25 minutes until top begins to turn a golden brown.

Remove from oven and place log on cutting board and cut into 1/2" - 3/4" slices.

Reduce oven temperature to 270F.

Place sliced biscotti back on baking sheet and evenly space.

Bake for 1.5 - 2 hours - the longer end of the range for a harder cookie.

Remove from oven and allow to cool.

Melt chocolate (I use the mircrowave and do - 30 sec, stir, 15 sec stir and then back again for 10 sec or less depending on where the chocolate is).

Dip ends of cookie in chocolate and roll in coconut.

I reuse the cooled, parchment lined baking sheet to put cookies back on to allow chocolate to harden.





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