Coconut Candy Bar Biscotti
Sometimes you feel like a nut
Ingredients
- 1/3 cup unsalted butter softened
- 1-1/4 cups sugar
- 2 eggs
- 1/2 teaspoon almond extract
- 1/2 teaspoon coconut extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sliced almonds
- 3/4 cup sweetened, flaked coconut
- 6 ounces milk or semi-sweet baking chocolate
- 1 teaspoon coconut oil
- Extra flaked coconut or sliced almonds
Instructions
- Preheat oven to 350.
- Beat butter and sugar in large bowl.
- Add eggs one at a time, beating after each addition.
- Add coconut and almond extract, mixing well.
- In a separate bowl, mix flour, baking powder, and salt.
- Add flour mixture to wet ingredients and stir to combine.
- Stir almonds and coconut into dough.
- Divide dough in half.
- Shape each half into 10″ x 4″ rectangle, using floured hands.
- Set each loaf 2″ apart on a baking sheet.
- Bake for 30 minutes or until the dough is set.
- Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
- Using a serrated knife, cut the loaves into diagonal slices, 1/2″ thick.
- Place slices on cookie sheet with the cut sides down. Bake for 8 to 9 minutes.
- Turn over slices, and bake for 8 to 9 minutes more.
- Remove biscotti from oven, and allow to cool completely on a cooling rack.
- Combine semi-sweet or milk chocolate and coconut oil in a small microwave-safe bowl.
- Microwave on high in 30 second increments, stirring in between, until chocolate glaze is smooth.
- Using a spoon, spread a layer of glaze on the top of each biscotti.
- Place extra coconut or almonds in a shallow bowl.
- Gently press chocolate coated side of each biscotti in coconut or almonds; shake off excess.
- Place coated biscotti on a tray.
- Repeat with glaze and toppings for each biscotti.
- Refrigerate for 15 minutes to set glaze.