Ingredients: |
Ingredients: 2 1/4 C. unbleached all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. unsalted butter, softened
3/4 C brown sugar; light color-firmly packed
2 large eggs, at room temperature
1 tsp. vanilla extract
1/2 C shredded coconut-firmly packed
1 C almonds (toasted & chopped)
1 C. mini chocolate chips,semisweet
|
Directions: |
Directions:In medium bowl, whisk flour, baking powder, salt. In a stand mixer fitted with the paddle attachment, beat butter & sugar on medium speed until light & fluffy, 2-3 min. Add eggs one at a time, mixing on medium speed after each addition egg. Mix in vanilla extract & then coconut until well combined. With a mixer; on low speed, gradually add the flour mixture & mix just until combined. The dough will be sticky. With mixer still on low, mix in almonds & chocolate chips. Cover the bowl with plastic wrap & refrig. for 30 min. Position a rack in center of oven & heat to 350º-F. Line a large cookie sheet with parchment. Divide dough into equal halves & place on cookie sheet. Working on sheet, shape each half into a loaf about 10-inch long, 3 in. wide, & 3/4-in. high. Bake until tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30-35 min. Cool 30-min., on a cookie sheet. Reduce oven to 325º-F. Transfer loafs to cutting board & using a serrated bread knife, cut 1/2-in. slices crosswise on a diagonal. Put slices cut side down on cookie sheet & bake until biscotti are dried & cut surface is lightly brown, 15-20 min. Transfer to a rack & let them cool completely. The biscotti may give slightly when pressed, but will harden as they cool. |
This recipe for Biscotti -Coconut Chocolate Almond is from