Coconut Almond Biscotti
I’ve always wanted to try making my own biscotti and after comparing many recipes and playing around with ingredients and amounts, I’ve put together this recipe, which seems to be well received by all!
- ½ cup (1 stick) unsalted butter, room temp
- 1 cup granulated sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 1 TBS pure almond extract
- 1 TBS pure coconut extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup toasted almond slices or slivers
- 1/2 cup shredded coconut (optional)
Preheat oven to 350˚F.
In the bowl of a standing mixer fitted with the paddle attachment, cream the 1/2 cup butter with 1 cup sugar until well blended, then add 2 eggs, 1 tsp vanilla, 1 Tablespoon almond, and 1 Tablespoon coconut extract and blend again.
Add the dry ingredients (3 c flour, 1 1/2 tsp baking powder, 1/2 tsp salt) to the mixer and blend on low-speed until just combined.
Remove the dough from the mixer and divide into two equal portions. Set one portion onto a parchment paper- or Silpat- lined baking sheet and form into a long rectangle about an inch high. Repeat with remaining log.
Bake for 30 minutes at 350, until the logs are evenly golden brown. Remove from oven and let cool for 10 minutes. (Keep your oven on at this point.)
Return pan to the oven for another 5 minutes. Remove pan from oven, flip biscotti over, and return to the oven for another 5 minutes. Remove from the oven and let the biscotti cool on baking sheet for 5 minutes before transferring to a cooking rack to cool completely. The longer you leave them sitting out the harder they will get, so that just depends on preference… and if you’ll be dunking them in coffee or tea, in which case you’d want them harder so they won’t crumble into your beverage!
Hopefully yours will get this reaction too!!