Coconut Chocolate Biscotti
Biscotti, how i love them. These are a great choice for the holiday cookie trays or whenever you have the desire. They can include almonds if you like.
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.
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 350f.
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.
Ingredients
unbleached all-purpose flour, baking powder, table salt, unsalted butter, light brown sugar, eggs, pure vanilla extract, sweetened flaked coconut, semisweet mini chocolate chips, toasted almond