Biscotti are one of my top cookie choices when I have a cup of coffee or tea that needs something sweet beside it. They’re wonderfully crisp on their own, and firm enough to hold their shape if you choose to dunk them without falling apart in a hot beverage. They also have a great shelf life, which means that you can bake up a batch of this Coconut Almond Biscotti and snack on them for at least a week before needing to make more to refill the cookie jar.
These biscotti are chock full of coconut and almonds – a great combination of flavors and textures. I used sweetened, shredded coconut and slivered, toasted almonds. Either unsweetened or sweetened coconut can be used, depending on personal preference and what you have in your pantry. Sliced or roughly chopped almonds could be used in place of the slivered almonds, but I strongly recommend toasting them for the most flavorful results!
This dough spreads out quite a bit when it is the oven, so you’ll notice that I describe shaping the dough into a long, narrow and very tall log before putting it into the oven. As the dough spreads, the log will become tapered on the sides and this is what will give your finished cookies a traditional biscotti shape. You’ll get the best results if you place one log on one baking sheet instead of trying to squish two onto one sheet, unless you are working with very large pans.
Once the first bake is completed, let the dough logs cool for about 20 minutes before slicing them, as it will be easier to get neat slices when the logs are cooler and firmer. A large, serrated bread knife is my favorite tool for cutting biscotti. When it comes to the size of the finished cookies, I aim to make them about 1/2-inch wide. Feel free to make them a bit wider if you want a heartier cookie.
After the second bake is complete, you’re ready to eat. These cookies are crisp, yet, tender, and have a great blend of flavors. If you want to dress them up, drizzle them with melted chocolate. They should be stored in an airtight container to maximize shelf life, which can easily be 2 weeks – if they last that long!
Coconut Almond Biscotti
3 1/2 cups all purpose flour
1 1/2 tbsp baking powder
1/2 tsp salt
1 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 large egg white
1 tsp vanilla extract
1/4 tsp almond extract
5-oz (approx 3/4 cup) shredded coconut (sweetened or unsweetened)
2/3 cup slivered, toasted almonds
Preheat oven to 375F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by the egg white and vanilla and almond extracts.
With the mixer on a slow speed, gradually incorporate the flour mixture, stirring just until no streaks of dry ingredients remain. Stir in shredded coconut and slivered almonds.
Divide the dough in half. Shape one half of the dough into a log about 2 1/2-in high and 8-10-in long (log should be quite narrow) on the prepared baking sheet (dough will be quite sticky; use a spatula or bench scraper, or lightly flour your hands to make it easier to shape). Dough will spread, so repeat the process with the rest of the dough on another baking sheet.
Bake logs for about 30 minutes, until dark golden and set. Cookies will spring back when lightly pressed in the center.
Allow dough log to cool on a wire rack for 20-25 minutes, then slice into cookies 1/2 – 3/4 inch thick using a sharp chefs knife or serrated knife. Arrange upright on baking sheet.
Lower oven temperature to 350F. Bake cookies a second time for 20-25 minutes, until they are lightly browned on the sides and slightly crisp. Top and bottom of the biscotti should be relatively dark.
Allow to cool completely on a wire rack before storing in an airtight container.
Makes about 2 1/2-3 dozen.