Whole Wheat Coconut Chocolate Chip Biscotti Recipes

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.

CHOCOLATE NUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
• In a small bowl, mix flour, baking powder and salt.
• Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
• Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
• Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
• Bake 10 minutes more or until slightly dry. Cool completely on wire racks.

COCONUT CHOCOLATE BISCOTTI

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 chocolate chips (and almonds, if using) .
• 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.

WHOLE WHEAT CHOCOLATE CHUNK BISCOTTI

Steps:

• Melt coconut oil and mix with honey, vanilla and egg in a large bowl.
• Mix in chocolate chunks and walnuts.
• Add whole wheat flour, baking powder and salt and mix well.
• Shape into a log (log will be moist -- it helps to spray hands with non-stick vegetable spray when shaping) and bake at 350°F on a parchment paper lined cookie sheet for 30 minutes.
• Remove from oven and cool whole log on wire rack for 10 minutes.
• Meanwhile lower oven temperature to 325 degrees.
• After the 10 minutes, slice log into cookie slices and place back on cookie sheet, leaving space between each cookie.
• bake for 15-20 minutes more.
• Remove from oven and cool completely on wire rack.
• *For variation sometimes I add 1/4 cup baking cocoa with flour.

DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,