Almond Coconut Biscotti Recipe Recipe Cards

THE BEST ALMOND BISCOTTI

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

CHEF JOHN'S ALMOND BISCOTTI

Steps:

• Whisk flour, baking powder, and salt together in a mixing bowl.
• Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
• Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
• Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
• Transfer biscotti to a cooling rack; let cool to room temperature.

ALMOND BISCOTTI RECIPE

Steps:

• Combine flour through chocolate chips in a large bowl. Add beaten eggs and vanilla and stir until a stiff dough forms. If you need a little more liquid drizzle 1-2 teaspoon of agave or honey and keep kneading. Form into a rectangle about 1 inch thick on a silicon baking mat on a cookie sheet. (Wet hands help here so the dough doesn't stick to you). Bake in a preheated 325°F oven for 25 minutes. Once the top is brown and baked through remove from oven and place on a cutting board. Slice into ½ -1 inch slices and place back on baking sheet. Continue baking 10-15 minutes or until sides have browned.

ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.
• Combine the flour, baking powder, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
• Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chopped almonds.
• Transfer the dough to the prepared pan. Shape the dough into a rectangle about 3 & 1/2" wide and 3/4" tall. The dough will be a bit sticky, so dust your fingertips with a bit of flour if necessary to help you shape it.
• Sprinkle the sliced almonds over the top of the dough and press down lightly.
• Bake for 25 minutes. Remove the pan from the oven and allow to cool for 10 minutes (or until is cool enough to handle).
• Use the parchment paper to transfer the biscotti to a cutting board. Cut the biscotti into 3/4" crosswise slices.
• Line the baking sheet with a fresh sheet of parchment paper or clean silicone liner. Place the biscotti, cut side down, onto the pan.
• Bake 18 to 22 minutes, or until browned. Cool on the pan for 10 minutes. Then transfer the cookies to a wire rack to cool completely.

ALMOND BISCOTTI

Steps:

• Preheat the oven to 350°F. Prep one cookie tray with parchment.
• In a medium bowl, combine the butter and sugar using a hand mixer. Mix until light and fully incorporated.
• Add the vanilla & eggs and mix for about 1 minute.
• Scrape the bottom and sides of the bowl.
• Add the flour, salt and baking powder. With the mixer on low speed (do not switch to a higher speed), begin to incorporate the dry ingredients. Stop mixing once all the flour is absorbed. Scrape the bottom and sides of the bowl.
• Using a spoon or spatula, mix in the chopped almonds.
• Once the mixture comes together, sprinkle a bit of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be a little bit sticky and soft.
• Continue to flour your hands as you mold and shape the dough.
• Once the log is ready (it should be about the length of the tray), press down so that the dough log is about ½ inch thick. You may need to shape and square up the edges again.
• Mix the egg and water for the egg wash in a bowl using a fork.. Brush the top of the dough with the egg wash.
• Bake for about 30 minutes until puffy, golden brown and firm.
• Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
• Allow to cool for 5-10 minutes on the tray. Once the cookie log is done resting, use a serrated knife to slice the log into about 1 inch cookies (or slightly thinner or thicker if you wish).
• Place the cookies on their flat sides and place back into the oven for at least 10 minutes* (or more time if desired, SEE NOTES).
• After the cookies are done baking on the one side, flip them over again and bake the other sides for at least 10 minutes (or more time if desired, SEE NOTES).
• After the last bake, remove the cookies from the oven and allow to cool on the tray.

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.

ALMOND CACAO BISCOTTI (GF BISCOTTI MADE WITH CACAO TEA)

Steps:

• Pre-heat oven to 325 F
• Add all the dry ingredients to a medium sized bowl and combine with a whisk. Spoon the flour into a measuring cup and scrape off the excess with the back of a knife, instead of scooping directly from the bag, to make sure you don't get too much. Tapioca flour is also known as tapioca starch and both work well in gluten free baking.
• Next, make a well in the center of the dry ingredients and add all the wet ingredients. Mix the dry and wet ingredients together. Add the cacao nibs and work them into the dough with your hands. Ideally the dough will come together in a ball that is neither dry nor sticky.
• Form a rectangle shaped log with the dough, on the baking tray, that is 2½-3 inches wide by 8 inches long and is ½ inch thick. Pat the edges into a rounded shape with your hands. Press sliced almonds on top if you like. Bake at 325 F for 25 minutes, until golden, and then let cool for 15 minutes.
• Using a sharp knife, cut the biscotti into 12 cookies by slicing the log into 4 even sections. Then slice each section into three even pieces. Turn the slices cut side down and bake for 5-10 additional minutes. Flip the cookies so that the other cut side is down and bake for 5-10 minutes more. Let cool completely and store in an airtight container. Use the longer cooking time for a crunchier cookie and the shorter time for a softer cookie.

COCONUT CHOCOLATE CHIP BISCOTTI

Steps:

• For the dough:
• Preheat oven to 350°. Line 2 baking sheets with parchment paper and set aside.
• Whisk flour, baking powder and salt together. Set aside.
• Cream butter and sugar together in large mixing bowl, scraping bowl down periodically. Add eggs, one at a time. Blend in vanilla.
• Mix in dry ingredients. Lastly, add coconut and chocolate chips.
• Divide dough between two baking sheets. Shape into two logs that are 1" high and just under 3" wide, one per baking sheet. The length will depend on the amount of dough on each baking sheet.
• Bake at 350° for 20 minutes. Remove from oven and cool on baking rack for 20 minutes.
• For the topping:
• Stir together sugar and cinnamon in a bowl.
• After 20 minutes, use two spatulas to transfer each loaf to cutting board. Slice into ¾" slices. Return slices back to parchment covered baking sheet.
• Roll each slice in cinnamon/sugar mixture and return back to baking sheets.
• Bake at 350° for 15 minutes. Remove from oven and use a metal spatula to turn biscotti over. Return to oven, rotating the pans front to back and side to side. Bake at 350° for an additional 15 minutes, until biscotti are golden brown.
• Remove from oven and eat hot, warm or cold.