Almond Coconut Biscotti Recipes

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CHEF JOHN'S ALMOND BISCOTTI



Chef John's Almond Biscotti image

My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 15

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
3 tablespoons unsalted butter, room temperature
1 cup white sugar
1 tablespoon white sugar
1 tablespoon olive oil
2 large eggs
¼ teaspoon vanilla extract
¾ teaspoon almond extract
½ cup whole roasted almonds
½ cup chopped roasted almonds

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.

Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g

CAKE MIX COCONUT-ALMOND BISCOTTI



Cake Mix Coconut-Almond Biscotti image

Use a foolproof cake mix for an easy way to coffee-shop biscotti, the Italian twice-baked cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
2 eggs
1 cup flaked coconut, toasted
1/2 cup chopped slivered almonds, toasted
1 cup semisweet chocolate chips (6 oz)
1 tablespoon shortening

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In large bowl, mix cake mix, flour, oil and eggs with spoon until dough forms. Stir in coconut and almonds, using hands if necessary.
  • On ungreased cookie sheet, shape dough into 15x4-inch rectangle, using greased hands. Bake 21 to 27 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
  • Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes longer or until edges are deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set. Store covered.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 13 g, TransFat 0 g

COCONUT CHOCOLATE ALMOND BISCOTTI



Coconut Chocolate Almond Biscotti image

These cookies render the flavors of an Almond Joy candy bar-almond, chocolate, and coconut-in biscotti form. They keep and pack well, making them great for gift-giving.

Provided by Beth Kujawski

Categories     Dessert

Yield Yields about 25 biscotti.

Number Of Ingredients 10

10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. table salt
4 oz. (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

Steps:

  • 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. The biscotti may give slightly when pressed but will harden as they cool.

Nutrition Facts : Calories 170 kcal, Fat 80 kcal, SaturatedFat 4 g, TransFat 8 g, Carbohydrate 21 g, Fiber 1 g, Protein 3 g, Cholesterol 25 mg, Sodium 60 mg, UnsaturatedFat 4 g

ALMOND BISCOTTI RECIPE



Almond Biscotti Recipe image

This almond biscotti recipe is soft, chewy and also healthy. Scroll down for more.

Provided by Steph S.

Categories     Desserts

Time 45m

Number Of Ingredients 10

3/4 cup whole wheat flour
1/2 cup white flour
1/3 cup splenda
2 tablespoons brown sugar
1 teaspoon baking powder
1/4 cup unsweetened coconut flakes
1/4 cup almonds
1/4-1/2 cup milk chocolate chips
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract

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.

Nutrition Facts : ServingSize 1 cookie, Calories 134 calories, Fat 4 g, Carbohydrate 18 g, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 13 mg, Sugar 7 g

COCONUT BISCOTTI



Coconut Biscotti image

Provided by Food Network

Categories     dessert

Time 3h

Yield about 24 cookies

Number Of Ingredients 13

1 1/2 cups unsweetened coconut flakes
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil
1 teaspoon pure vanilla extract
1/2 cup salted macadamia nuts, chopped
1 cup confectioners' sugar
2 tablespoons coconut cream
1/8 to 1/4 teaspoon coconut extract
Coarse sugar, for decorating

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.

COCONUT BISCOTTI



Coconut Biscotti image

Make and share this Coconut Biscotti recipe from Food.com.

Provided by ratherbebaking

Categories     Dessert

Time 50m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 9

1/2 cup sugar
1/2 cup butter, softened
2 tablespoons vanilla
2 eggs
1 1/2 cups shredded coconut, lightly toasted
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup toasted almond, chopped (optional)
1/2 cup milk chocolate chips or 1/2 cup semi-sweet chocolate chips, melted

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl cream together sugar and butter.
  • Add vanilla, eggs and coconut.
  • Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
  • Stir in nuts if desired.
  • On a large sprayed cookie sheet divide dough in half and shape into two logs. (I usually spray my hands with non stick cooking spray for this.).
  • Bake for 20-25 minutes.
  • Reduce oven temp to 300.
  • Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
  • Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
  • Cool completely and either dip or drizzle with melted chocolate.
  • Store in a air tight can or jar. Do not store in plastic.

ALMOND BISCOTTI



Almond Biscotti image

Almond Biscotti are a great companion for your coffee or tea!

Provided by Jennifer McHenry

Categories     biscotti

Time 1h12m

Number Of Ingredients 10

2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup chopped almonds
1/4 cup sliced almonds

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.

Nutrition Facts : Calories 129 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 131 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

ALMOND COCONUT FLOUR BISCOTTI {VEGAN, GRAIN-FREE}



Almond Coconut Flour Biscotti {vegan, grain-free} image

Delicious, crunchy, healthy biscotti made with almond flour and coconut flour instead of grains! The recipe is naturally paleo and can be made vegan, too, by subbing flax or chia eggs for the eggs.

Provided by Camilla

Categories     Cookies

Time 45m

Number Of Ingredients 11

2 tablespoons flaxseed meal or ground chia seeds
1/3 cup water
1 and 1/3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3 tablespoons avocado oil (or oil of choice)
3 tablespoons maple syrup
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
Optional: 1/2 cup sliced almonds

Steps:

  • Preheat the oven to 325F. Line a large baking sheet with parchment paper.
  • In a medium bowl, combine the flaxseed meal and water. Let stand 5 minutes to thicken.
  • In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
  • Add the oil, maple syrup, lemon zest, and vanilla to the flaxseed mixture; whisk until blended.
  • Add the flax mixture to the flour mixture, stirring until completely combined. Add the almonds, if using.
  • Scoop the dough onto the prepared sheet and shape into an even, rectangular log that is about 3 inches wide, 12-13 inches long and 3/4-inch high.
  • Bake in the preheated oven for 20 to 25 minutes until golden brown and set at the center. Place sheet pan on a cooling rack and let cool for at least 30 minutes (see notes for optimal cutting).
  • Use parchment liner to lift log to a cutting boar. Cut crosswise into 3/4-inch wide slices. Return parchment to baking sheet and arrange slices, cut side up, on sheet pan. Return to oven and bake 10 minutes; turn over and bake 5 to 10 minutes longer until cut sides are golden. Turn off oven and cool completely in oven.

Nutrition Facts : Calories 74 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5.3 grams fat, Fiber 1.3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 biscotto, Sodium 102 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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