Chocolate Almond Coconut Biscotti or Biscuit

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It’s munch time..

If there’s anyone who hates to munch, then they should try this crunchy, chewy biscotti filled with almonds, coconut and chocolates. Every bite makes you trip into the the delish world.This was the first time I baked biscotti. As soon as I got the recipe, one glance at the recipe and the ingredients it had, made me wait for not even a single second and there I started baking this. I love almonds and coconut in almost anything, oh yeah not to miss the chocolate goodness. You could make this just for you or if you are having a tea party this would be the perfect biscotti to have with coffee or tea. This will soon become the favorite snack of your family. This recipe is adapted from the magazine “Fine Cooking”.

So let’s trip into the delish world with these biscotti…

Ingredients:

  • Unbleached All-purpose flour-2 1/2 cups
  • Baking powder-1 1/2 tsp
  • Table salt-1/4 tsp
  • Unsalted butter, softened-1/2 cup (4 oz)
  • Firmly packed light brown sugar-3/4 cup
  • Eggs( at room temperature)-2
  • Vanilla extract-1 tsp
  • Sweetened shredded coconut-1/2 cup
  • Chopped toasted almonds-1cup
  • Semisweet mini chocolate chips or chocolate bar, cut into small slices-1 cup

Instruction:

  • In  a medium bowl, whisk the flour, baking powder, and salt.
  • Beat the butter and sugar with a hand mixer or in a stand mixer fitted with the paddle attachment, 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 chocolates chips.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes.

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  • Position a rack in the center of the oven and heat the oven to 350F. 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, 3/4inch high.

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  • Bake until the tops are browned, cracked and crusty and spring back slightly when gently pressed, 30 to 35 minutes.
  • Take out of the oven and cool about 30 minutes on the cookie sheet.

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  • Reduce the oven temperature to 325F.
  • 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.

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  • Put the slices cut side down on the cookie sheet and bake again at 325F, 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.

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  • The biscotti will harden as they cool.

Tips:

This recipe yields about 20 biscotti, store in an air tight container and it will stay longer.

 

Chocolate Almond Coconut Biscotti or Biscuit
 
Ingredients
  • Unbleached All-purpose flour-2½ cups
  • Baking powder-1½ tsp
  • Table salt-1/4 tsp
  • Unsalted butter, softened-1/2 cup (4 oz)
  • Firmly packed light brown sugar-3/4 cup
  • Eggs( at room temperature)-2
  • Vanilla extract-1 tsp
  • Sweetened shredded coconut-1/2 cup
  • Chopped toasted almonds-1cup
  • Semisweet mini chocolate chips or chocolate bar, cut into small slices-1 cup
Instructions
  1. In a medium bowl, whisk the flour, baking powder, and salt.
  2. Beat the butter and sugar with a hand mixer or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, 2 to 3 minutes.
  3. Add the eggs one at a time, mixing on medium speed after each addition until incorporated.
  4. Mix in the vanilla and then the coconut until well combined.
  5. With the mixer on low speed, gradually add the flour mixture and mix just until combined. The dough will be sticky.
  6. With the mixer still on low, mix in the almonds and chocolates chips.
  7. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  8. Position a rack in the center of the oven and heat the oven to 350F. Line a large cookie sheet with parchment.
  9. Divide the dough into equal halves and place on the cookie sheet.
  10. Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, ¾inch high.
  11. Bake until the tops are browned, cracked and crusty and spring back slightly when gently pressed, 30 to 35 minutes.
  12. Take out of the oven and cool about 30 minutes on the cookie sheet.
  13. Reduce the oven temperature to 325F.
  14. Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut ½ inch slices crosswise on the diagonal.
  15. When slicing, hold the sides of the loaf near each cut to keep the slices neat.
  16. Put the slices cut side down on the cookie sheet and bake again at 325F, until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes.
  17. Transfer the cookie sheet to a rack and let the biscotti cool completely.
  18. The biscotti will harden as they cool.
Notes
This recipe yields about 20 biscotti, store in an air tight container and it will stay longer.

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