Ingredients
-
2 1/4
-
1 1/2
-
1/4
-
1/2
-
3/4
-
2
-
1
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Coconut Chocolate Biscotti, 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 , These are SO delicious! Really easy, too! I did add the toasted almonds, and am glad I did! I’m going to have to make a double batch later this week, as DH is sure to finish these in no time flat! Thanks, Annacia! Made for PRMR Tag
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Steps
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1
Done
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In a Medium Bowl, Whisk the Flour, Baking Powder, and Salt. |
|
2
Done
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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. |
|
3
Done
|
Add the Eggs One at a Time, Mixing on Medium Speed After Each Addition Until Incorporated. |
|
4
Done
|
Mix in the Vanilla and Then the Coconut Until Well Combined. |
|
5
Done
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With the Mixer on Low Speed, Gradually Add the Flour Mixture and Mix Just Until Combined. |
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6
Done
|
the Dough Will Be Sticky. |
|
7
Done
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With the Mixer Still on Low, Mix in the Chocolate Chips (and Almonds, If Using) . |
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8
Done
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Cover the Bowl With Plastic Wrap and Refrigerate For 30 Minutes. |
|
9
Done
|
Position a Rack in the Center of the Oven and Heat the Oven to 350f. |
|
10
Done
|
Line a Large Cookie Sheet With Parchment. |
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11
Done
|
Divide the Dough Into Equal Halves and Place on the Cookie Sheet. |
|
12
Done
|
Working on the Sheet, Shape Each Half Into a Loaf About 10 Inches Long, 3 Inches Wide, and 3/4 Inch High. |
|
13
Done
|
Bake Until the Tops Are Browned, Cracked, and Crusty, and Spring Back Slightly When Gently Pressed, 30 to 35 Minutes. |
|
14
Done
|
Cool About 30 Minutes on the Cookie Sheet. |
|
15
Done
|
Reduce the Oven Temperature to 325f. |
