25. The number of batches of biscotti I’ve made throughout the past several weeks.
But as I’ve discovered new recipes for this crunchy Italian cookie, I find myself back in the kitchen experimenting with a new recipe. At the hubby’s request he asked if I’d try out a chocolate, almond and coconut biscotti. Adding a few teaspoons of coconut extract to this cookie batter made all the difference.
Chocolate Coconut Almond Biscotti
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons coconut extract
- 1/4 cup dark chocolate cocoa
- 1 -1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups flour
- 1 cup sweetened shredded coconut
- 1 cup chopped toasted almonds
- 1/2 cup semi-sweet mini chocolate chips
- white chocolate or almond bark
- 1 teaspoon coconut extract
- shredded coconut
- finely chopped almonds
Preheat the oven to 350 degrees. Grease a baking sheet and set aside. In a large mixing bowl cream together the butter and the brown sugar. Add in the eggs and coconut extract. Stir in the cocoa, baking powder and salt. Add in the flour. Stir in the coconut, almonds and mini chocolate chips.
Divide the dough in half and form long logs that are approximately 9 inches long, 3 inches wide and 3/4 inch thick. Place on the prepared baking sheet, leaving plenty of room between the two logs. Bake for 30 minutes or until the tops are slightly cracked and set. Remove from the oven and cool on a wire rack for about 20 minutes.
Lower the oven temperature to 325 degrees. Cut the biscotti into 1/2 inch slices. Place the slices cut side down back on the baking sheet. Bake for 7 minutes on each side. Remove from the oven and let cool.
Once cooled, melt the white chocolate or almond bark until spreading consistency. Add coconut extract if you wish. Spread or dip one end of the biscotti in the white chocolate. Top with a few coconut and almond pieces. Let dry completely on waxed paper.