Toasted Coconut Almond Biscotti Recipes

CAKE MIX COCONUT-ALMOND BISCOTTI

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.

TOASTED COCONUT-ALMOND BISCOTTI

Steps:

• *To toast coconut and almonds: Spread coconut and almonds in an ungreased shallow pan. Bake uncovered in 350° oven 5 to 8 minutes, stirring frequently, until coconut is golden brown. Cool completely, about 15 minutes. 1- Heat oven to 350°. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain). Stir in coconut and almonds, using hands if necessary.2- Shape dough into 15 x 4-inch rectangle on cookie sheet with greased hands. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 15 minutes.3- Cut dough crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes or until edges are deep golden brown. Cool 5 minutes remove from cookie sheet to wire rack. Cool completely, about 30 minutes.4- Heat chocolate chips and shortening in 1-quart saucepan 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.High Altitude (3500 to 6500 feet): Increase second bake to 12 to 14 minutes. When toasting coconut and almonds, bake 7 to 10 minutes.1 Biscotti: Calories 170 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 20mg Sodium 160mg Carbohydrate 23g (Dietary Fiber 1g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4%.Betty's Tip: If using almonds that have been frozen, make sure they are room temperature before toasting so that the coconut and almonds toast evenly.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COCONUT ALMOND BISCOTTI

Steps:

• Preheat oven to 350F and line a half-sheet pan with parchment paper.
• Whisk together the almond meal, cornmeal, coconut flour, baking powder, whey, baking soda, salt, and sugar in a medium bowl. In a separate large bowl, whisk together the coconut oil, almond butter and honey until smooth, then whisk in 1 egg, the milk, vanilla extract, and almond extract. Pour all the dry ingredients into the wet and stir with a wooden spoon until incorporated; let the batter rest for 3 minutes.
• Turn the batter out onto the prepared baking sheet and spread it into a log about 12 inches long by 2 1/2 inches wide; bake 15 minutes. Remove the cookie log from the oven and let it cool 10 minutes, then crumble it into a large bowl. Lightly beat the remaining 3 large eggs, then stir the eggs into the crumbled cookie. Shape the batter into a log about the same size as before and bake until golden, about 20 minutes. Remove from oven and turn oven down to 325°F.
• Cool the cookie log completely, then cut cross-wise into about 1/3 inch-thick slices. Arrange in a single layer on a baking sheet and bake until golden on each side, about 20 minutes per side, flipping once.
• Cool the cookies completely, then serve with coffee.

TOASTED COCONUT BISCOTTI

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 325°F. Line a baking sheet with parchment and cut another sheet of parchment the same size.
• Spread the almonds in a single layer on a baking sheet and toast them until they are light golden and fragrant, 7 to 8 minutes, shaking the pan occasionally so the nuts brown evenly. Remove the almonds from the oven and let them cool to room temperature.
• Stir the flour and cornstarch together in a medium bowl.
• Combine the butter and granulated sugar in the bowl of a standing mixer fitted with a paddle attachment or a large mixing bowl and cream them together with the mixer on high speed until they are light and fluffy, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, about 5 minutes. Add the vanilla and mix thoroughly. Add one egg yolk at a time, beating one egg yolk in thoroughly before adding the other. Add the flour-cornstarch mixture and the shredded, sweetened coconut and beat to incorporate all of the ingredients. Turn off the mixer and use a rubber spatula to fold in the toasted almonds.
• Turn the dough out onto the prepared baking sheet. Press on the dough to flatten it to a 2-inch-thick rectangle. Cover the dough with another sheet of parchment paper, place the parchment-sandwiched dough on a flat work surface, and roll the dough out to a 1/2-inch thickness. Without removing the parchment paper, return the dough to the baking sheet and place it in the refrigerator to chill for at least 1 hour and up to overnight.
• Remove the dough from the refrigerator and flip it to turn it out onto a flat work surface. Peel off both sheets of parchment paper and use them to line two baking sheets, with the clean side facing up. Cut the dough with a 2-inch round cookie cutter, making the cuts as close together as possible. Carefully lift the rounds of dough onto the prepared baking sheets, leaving about 1 inch between each cookie. When you have cut all the dough, gather what is left and reroll it and cut it in the same way. (If the dough is too soft to reroll, gather it into a ball and refrigerate it to chill it slightly before rolling it again.) Discard the scraps left after rerolling the dough once. Cover the baking sheets with plastic wrap and place them in the refrigerator to chill the dough for at least 1 hour and up to overnight. If all the cookies don't fit on two sheets, put them on a third parchment-lined baking sheet, if you have one, or place them on a sheet of parchment paper and refrigerate the dough while you bake the first batch. If you are reusing the baking sheet, set the cookies aside to cool slightly before removing them from the baking sheet, then bake the second batch in the same way as the first.
• Adjust two oven racks so that one rack is in the top third of the oven and one in the bottom third and preheat the oven to 300°F.
• Brush the dough rounds with the egg whites, making sure to get the egg white to the edges but not on the sides. Using your fingers, pile as much of the unsweetened, shaved coconut as you can onto each cookie, about 2 tablespoons per cookie.
• Bake the cookies for 45 to 50 minutes, until they are golden brown, switching the baking sheets from front to back and from the upper to the lower racks halfway through so the cookies brown evenly. Remove the cookies from the oven and set aside to cool completely before dusting lightly with confectioners' sugar.
• Vin Santo Del Chianti Classico (Tuscany)

COCONUT BISCOTTI

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.