As the days start cooling down and Winter seems to mark its approach, the heart craves for something hot and comforting more often than before. Obviously, tea or coffee becomes part of the mini-breaks that you take to warm yourself against the chill. But if you also get to feast on a slice or two of deliciously crisp Chocolate Biscotti, along with your cup of Espresso, you know you’ve made the most of your coffee break! This Holiday Biscotti recipe is inspired from the well known candy called Almond Joy. Its a wonderful candy made with layers of dark chocolate and coconut, hiding a roasted almond in the center as the ultimate treat. Trying to capture the same flavors in a cookie, Beth Kujawski from the Fine Cooking team invented this delicious Biscotti which is perfect as a quick treat, or with your daily shot of Mocha.
These Biscottis have a nice buttery flavor, more like shortbread, with a crisp edge that is so characteristic to a well-baked Biscotti. The chocolate chips pair perfectly with the coconut and roasted almond bites, making every bite as tasty and fulfilling as possible! I urge you to bake these as part of your Holiday festivities – I promise you will not be disappointed.
Almond-Joy Inspired Chocolate Coconut & Almond Biscotti
2-1/4 cups unbleached all-purpose flour
1-1/2 tsp baking powder
1/4 tsp table salt
1/2 cup unsalted butter, softened
3/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
1/2 cup firmly packed sweetened shredded coconut
1 cup chopped toasted almonds
1 cup semisweet mini chocolate chips
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, giving them enough time to harden and get crisp.
These recipe yields about 25 cookies, and you can store them at room temperature for almost 2 weeks. Serve them with coffee for a wonderful tea-time treat.
You can use the basic Biscotti recipe to make your own flavor variations. use cranberries and almonds instead of chocolate chips, or pair dark chocolate with hazelnuts for an authentic Italian biscotti recipe.