Ingredients for Christmas Flavoured Biscotti Chocolate Coconut Biscotti
- 2 large eggs
- Sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Unbleached All Purpose Flour
- Sweetened Coconut
- Bittersweet Chocolate
- Peppermint
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How to Make Christmas Flavoured Biscotti Chocolate Coconut Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the shredded coconut and chopped pecans.
- Turn the dough out onto a lightly floured surface and divide it in half.
- Shape each half into a log about 12 inches long and 2 inches wide.
- Place the logs onto the prepared baking sheet and bake for 25-30 minutes, or until lightly golden brown.
- Remove from oven and let cool completely on a wire rack.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, slice each log diagonally into 1/2-inch thick slices.
- Arrange the biscotti slices cut-side down on the baking sheet.
- Bake for another 10-15 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack.
- Melt the peppermint bark according to package directions.
- Dip one end of each biscotti into the melted peppermint bark and place on a wax paper lined baking sheet.
- Allow the chocolate to set completely before serving or gifting.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
44g
Fat
8g
Carbs
8g
