Almond Joy Biscotti
A classic biscotti recipe infused with almond joy flavors!
Ingredients
- 4 tbsp Unsalted Butter, room temp 56g
- 1 cup Granulated Sugar 220g
- 4 Large Eggs, Room temp
- 1/4 cup Canola Oil 50 ml
- 1 tsp Coconut Extract
- 1 tsp Almond Extract
- 1 1/2 cups Sweetened Coconut Flakes, Toasted Separated 1 cup & 1/2 cup
- 3 1/2 cups AP Unbleached Flour, Sifted 350g
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Roasted Whole Almonds
- 1/2 cup Chocolate Chips
Chocolate Dip
- 6 oz Semi-Sweet Chocolate
- 1 tsp Coconut Oil
Instructions
- Preheat the oven to 350℉.
- Toast 1 1/2 cups of sweetened coconut flakes. Add the flakes to a pan on medium heat and stir continuously until they are slightly toasted. Remove from the pan onto a plate to cool.
- Sift flour and baking powder together, then add and set aside.
- In the bowl of a stand mixer with the paddle attachment or using a hand mixer, add butter and sugar. Cream together until light and fluffy.
- Add in oil and continue to mix.
- Add one egg at a time, ensuring each is fully incorporated before adding the next.
- Add in coconut and almond extracts and mix.
- Add 1 cup of toasted coconut to the batter and mix.
- Add in sifted flour mix a little at a time making sure each addition is incorporated. Mix until the dough comes together.
- Add almonds and chocolate chips and mix on low until combined.
- Place the dough onto a well floured surface. Knead into a ball and cut in half. **If you prefer your biscotti smaller, divide the dough into 3 pieces.**
- Place both pieces on a parchment lined baking sheet and shape into long loaves.
- 1st Bake – Bake at 350℉ for 35-40 minutes.
- Cut the biscotti and place them back onto the parchment lined baking sheet.
- 2nd Bake – 300℉ for about 30-35 minutes or until nicely toasted.
- Into a microwave safe bowl or over a double boiler, melt chocolate chips with coconut oil.
- Once the biscotti have cooled, dip the ends in chocolate and sprinkle with toasted coconut. Place in the refrigerator for chocolate to set.
- Enjoy with a nice espresso!