Whole Wheat Coconut Chocolate Chip Biscotti Recipes

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COCONUT CHOCOLATE BISCOTTI



Coconut Chocolate Biscotti image

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.

Provided by Annacia

Categories     Dessert

Time 1h

Yield 24 biscotti

Number Of Ingredients 10

2 1/4 cups unbleached all-purpose flour (10-1/8 oz.)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1/2 cup unsalted butter, softened (4 oz.)
3/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup firmly packed sweetened flaked coconut
1 cup semisweet mini chocolate chips
1 cup toasted almond, chopped (optional)

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.

Nutrition Facts : Calories 153.5, Fat 7.2, SaturatedFat 4.5, Cholesterol 27.8, Sodium 62.1, Carbohydrate 21.2, Fiber 0.8, Sugar 11.5, Protein 2.1

WHOLE WHEAT CHOCOLATE CHUNK BISCOTTI



Whole Wheat Chocolate Chunk Biscotti image

These cookies aren't for everyone, but they are my personal favorite. They are very different from other cookies. The flavor and texture are much more intense.

Provided by mandagirl

Categories     Dessert

Time 1h5m

Yield 12-14 serving(s)

Number Of Ingredients 9

1/3 cup honey
1/4 cup extra virgin coconut oil
1 teaspoon vanilla
1 large egg
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1 dash salt
1/2 cup nestle semisweet chocolate chunk
1/2 cup walnuts

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.

HEARTY WHOLE WHEAT BISCOTTI



Hearty Whole Wheat Biscotti image

These are very good. My mom used to make them when I was younger, and as I remember, they were especially nice dipped in coffee (or hot chocolate or tea...). Not too much sugar, made with whole grain, and they store well. Enjoy! Serving size is approximate, since we haven't made these for a while and I can't remember exactly how many the recipe makes.

Provided by A Messy Cook

Categories     Dessert

Time 50m

Yield 24 biscotti

Number Of Ingredients 7

2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Steps:

  • Mix together dry ingredients.
  • Add remaining ingredients and mix well.
  • Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long.
  • Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes.
  • Slice with serrated knife at ½ inch intervals.
  • Return to oven for 10-15 minutes more, turning once.
  • Cool completely and store in airtight container.
  • If you have trouble handling the dough because of stickiness, add a little more flour, but not more than ¼ cup. Try oiling your hands or using a rubber spatula and wax paper.

WHOLE WHEAT ALMOND BISCOTTI



Whole Wheat Almond Biscotti image

Made with whole wheat and oat flours, this whole grain biscotti is a nourishing backpack or breakfast snack. It is exclente with various dried fruits; figs, dates or apricots.

Provided by Chef Glaucia

Categories     Dessert

Time 55m

Yield 22 biscotti, 22 serving(s)

Number Of Ingredients 11

1/4 cup butter, softened (no substitute )
3/4 cup sugar
2 eggs or 3 large egg whites
2 teaspoons vanilla
1 teaspoon almond extract or 8 drops almond oil
1 1/2 cups white whole wheat flour
1/3 cup oat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole almond, unblanched
1 cup dried fruits, chopped (figs, dates or apricots ) (optional) or 1 cup dark chocolate chips (optional)

Steps:

  • In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
  • Add vanilla and almond extract and beat until combined.
  • Mix in almonds and dried fruits or chocolate chips ( if desired ).
  • Stir in combined flours, salt and baking powder.
  • Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
  • Flatten the log, using wet hands, until about 2-inches thick.
  • Bake the log for 20 minutes in a 350°F preheated oven.
  • Cool for 30 minutes.
  • Using a serrated knife, cut into 1-inch thick slices.
  • Bake slices in a 325°F oven for 15 minutes.
  • Transfer to wire rack and let cool.
  • Store in an airtight container at room temperature for up to 2 weeks.
  • Note: You can skip the use of oat flour and use another 1/3 cup white whole wheat flour.

Nutrition Facts : Calories 124.7, Fat 6, SaturatedFat 1.8, Cholesterol 24.8, Sodium 64.9, Carbohydrate 15.5, Fiber 1.9, Sugar 7.3, Protein 3.3

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