Ingredients for Coconut Chocolate Biscotti
- 2 1/4 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sweetened flaked coconut
- 1/2 cup semisweet mini chocolate chips
- 1/2 cup chopped toasted almonds
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How to Make Coconut Chocolate Biscotti
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in the shredded coconut, chocolate chips, and almonds (if using).
- Cover the bowl and refrigerate the dough for at least 30 minutes.
- Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 10 inches long, 3 inches wide, and 3/4 inch high.
- Bake for 30-35 minutes, or until the tops are golden brown and slightly cracked.
- Let the logs cool on the baking sheet for 30 minutes.
- Reduce oven temperature to 325°F (165°C).
- Using a serrated knife, carefully slice each log diagonally into 1/2-inch thick slices.
- Arrange the biscotti slices, cut-side down, on the baking sheet.
- Bake for 15-20 minutes, or until the biscotti are dry and lightly browned.
- Transfer the biscotti to a wire rack to cool completely. They will harden as they cool.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
45g
Fat
22g
Carbs
7g
