Coconut Chocolate Almond Biscotti Food

COCONUT CHOCOLATE ALMOND BISCOTTI

Steps:

• In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and sugar 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 chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Position a rack in the center of the oven and heat the oven to 350°F. 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, and 3/4 inch high. Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes. Cool about 30 minutes on the cookie sheet. Reduce the oven temperature to 325°F. 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. Put the slices cut side down on the cookie sheet and bake 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. The biscotti may give slightly when pressed but will harden as they cool.

COCONUT CHOCOLATE BISCOTTI

Steps:

• In a medium bowl, whisk the flour, baking powder, and salt.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar 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 chocolate chips (and almonds, if using) .
• Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Position a rack in the center of the oven and heat the oven to 350°F.
• 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, and 3/4 inch high.
• Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.
• Cool about 30 minutes on the cookie sheet.
• Reduce the oven temperature to 325°F.
• 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.
• Put the slices cut side down on the cookie sheet and bake 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. The biscotti may give slightly when pressed but will harden as they cool.

CHOCOLATE ALMOND BISCOTTI

Steps:

• In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
• On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

COCONUT BISCOTTI

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
• Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
• Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
• Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
• Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.

COCONUT BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• In a large bowl cream together sugar and butter.
• Add vanilla, eggs and coconut.
• Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
• Stir in nuts if desired.
• On a large sprayed cookie sheet divide dough in half and shape into two logs. (I usually spray my hands with non stick cooking spray for this.).
• Bake for 20-25 minutes.
• Reduce oven temp to 300.
• Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
• Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
• Cool completely and either dip or drizzle with melted chocolate.
• Store in a air tight can or jar. Do not store in plastic.

LOWER FAT TRIPLE CHOCOLATE COCONUT ALMOND BISCOTTI

Steps:

• 1. Heat oven to 350 degree's. Lightly spray a 11x17 inch sheet pan with oil spray.
• 2. In a large bowl. Pour in the brownie mix. Add the cocoa and baking powder. stir to combine. Add the eggs, melted butter, water and vanilla Mix well until dough is formed.
• 3. Add the flour, and mix until combined. I use my hands. Add the chocolate chips, coconut, and almonds. Mix with hands until well combined.
• 4. Form a 16 x 4 inch log on sheet pan. Place in oven and bake 30 minutes. Remove from oven, and cool 15 minutes. Cut loaf in to 1- 1 1/2 inch slices carefully.
• 5. Turn the slices on their sides. Place back in oven. Bake for about 10-15 minutes. Flip and bake another 10 15 minutes. Remove from oven and cool.
• 6. Melt chocolate chips in microwave with 1 TB shortening. Melt about 30 seconds and stir. Repeat heating and stiring every 30 seconds until nicely melted.
• 7. Place cookies upright in a row. Spread the chocolate over the top. Mix white chocolate chips with a TB of shortening. Heat and mix until melted in microwave stopping every 30 seconds to stir.
• 8. Pour white chocolate in to ziplock bag. Snip corner and drizzle the chocolate over the top of Biscotti. Cool until set. Seperate cookies with knife. Time to serve.

COCONUT WALNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the sugar and butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder, and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
• Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them until they are about 3 inches wide.
• Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 to 15 minutes.
• Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.
• Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.

CHOCOLATE ALMOND BISCOTTI

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs and semisweet chocolate until blended. Dissolve coffee granules in hot water; beat into chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. , Turn dough onto a floured surface; knead in almonds. On a baking sheet coated with cooking spray, shape dough into a 12-in. x 3-in. rectangle. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 13 slices. Place cut side down on a baking sheet coated with cooking spray. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to a wire rack to cool., Drizzle white chocolate over biscotti; let stand until set. Store in an airtight container.

CAKE MIX COCONUT-ALMOND BISCOTTI

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In large bowl, mix cake mix, flour, oil and eggs with spoon until dough forms. Stir in coconut and almonds, using hands if necessary.
• On ungreased cookie sheet, shape dough into 15x4-inch rectangle, using greased hands. Bake 21 to 27 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
• Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes longer or until edges are deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set. Store covered.

CHOCOLATE AND ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 or 3 cookie sheets with aluminum foil, shiny side up.
• In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Place 1/2 cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds and process for about 30 seconds.
• Return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. In a large measuring cup, beat the eggs, vanilla and whiskey with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.
• Bake for 25 minutes in the preheated oven. If baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time.
• Using a metal spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F.
• With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets.
• Bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy and lightly toasted.
• Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.

ALMOND CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, flour, butter, eggs, chocolate syrup and extracts until well blended. Stir in almonds and chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12x2-in. log., Bake 30-35 minutes or until firm to the touch. Carefully remove to wire racks; cool 20 minutes., Transfer baked logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 10-15 minutes or until firm. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers. Freeze option: Freeze undrizzled cookies in freezer containers. To use, thaw in covered containers. Drizzle with baking chip mixture as directed.