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Saturday, May 17, 2014

Coconut Almond Chocolate Chip Biscotti

These are the best biscotti ever…but then I can say the same for every biscotti recipe in my collection.  Although the classic shape and distinctive crunch of these cookies never changes, the variation of flavours never seem to end.

While searching for a coconut biscotti recipe I came across this one and just had a good feeling it was going to end up in my forever growing collection.

While the rest of my biscotti recipes call for granulated sugar I believe this is the first time using brown sugar. The addition of toasted almonds and chocolate chips worked well with the coconut, my inspiration ingredient.

Prato Italy is documented as the place of origin for biscotti and where the first biscotti recipe is preserved in a centuries old manuscript. The method of twice baking prolongs the “shelf life” using a more modern term without the addition of preservatives which have overtaken the food industry today. 

Twice baked goods are very dry and in times past very useful during long journeys and wars since they could be stored for long periods of time.  It was once boasted that such goods would be edible for centuries! 

We may never be able to put these biscotti to the test of lasting for centuries since I wouldn’t count on them lasting in the cookie jar for more than a day or two!

Coconut Almond Chocolate Chip Biscotti
2 ¼ cup flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup firmly packed sweetened shredded coconut
¾ cup chopped toasted almonds
¾ cup semisweet mini chocolate chips
  1. Sift flour, baking powder and salt into a medium bowl and set aside.
  2. In a separate bowl beat butter and sugar until light and fluffy, add the eggs one at a time until well mixed.
  3. Blend in vanilla and coconut.
  4. Gradually add the flour mixture until well blended.
  5. Stir in chocolate chips and almonds.
  6. Divide dough in half, roll into 2 equal logs 12 to 14 inches long and place on greased or parchment lined cookie sheet. Gently flatten rolls a little.
  7. Bake in a preheated 350 degree oven for 25 to 30 minutes or until the tops are browned.
  8. Cool on sheet for about 5 minutes then slice with a serrated knife diagonally into ¾ inch slices.
  9. Place the slices cut side down on the cookie sheet and bake an additional 5 to 7 minutes then turn them over and continue baking for an additional 5 to 7 minutes or until edges lightly browned.
  10. Transfer biscotti on rack to cool.
  11. Makes about 2 ½ dozen biscotti.

Notes, Tips and Suggestions
  • The original recipe instructed to place the prepared biscotti dough into the refrigerator for 30 minutes to firm up before forming the roll since the dough would be soft and sticky. I did not find this to be the case and formed the rolls right after the dough was mixed. Keep the refrigerator option if necessary.

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