This weekend we embarked on a holiday baking bonanza. We shared our Salted Oatmeal White Chocolate Chip Cookies recipe with you, but that wasn't the only thing we made. We love white chocolate but we knew we needed something to complement it. Something rich, chocolatey and delicious. When we found this recipe for Double Chocolate Coconut Almond Biscotti, we knew we had to make it ASAP! We weren't disappointed. It's the perfect biscotti to dunk in a glass of milk or coffee. It makes for a great gift too!
Double Chocolate Coconut Almond Biscotti
Adapted from (neverhome)maker
- 1-1/8 cup wheat pastry flour, plus more for dusting
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup semi-sweet chocolate chips
- 1/2 cup unsweetened coconut flakes
- 2 large whole eggs, plus 1 egg white, lightly beaten (for brushing)
- 3/4 cups brown sugar (we used sugar in the raw)
- Pinch granulated sugar for sprinkling
- Preheat the oven to 350 degrees F.
- In a medium bowl, mix the flour, cocoa, baking soda, salt, chocolate chips, and coconut flakes by hand.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk (approx. 5 minutes).
- Switch to the paddle attachment. With mixer on low speed, add the flour mixture and mix until just combined.
- Turn out the dough onto a lightly flour work surface, and divide into two equal pieces.
- Shape each piece into a roughly 12-inch log and transfer to a baking sheet.
- With the palm of your hand, gently press the logs to flatten slightly & brush egg white over them.
- Sprinkle with sugar, if desired.
- Bake, rotating pan halfway through, until logs are just firm to the touch, about 20 minutes.
- Transfer sheet to a wire rack to cool slightly, about 20 minutes.
- Place logs on a cutting board. Using a serrated knife, cut 3/4-inch-thick slices on the diagonal.
- Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on the rack
- Bake (still on 350F) until biscotti are firm to the touch about 10 minutes.
- Remove pan from oven; let biscotti cool completely on rack.