Biscotti are an Italian biscuit that is often hard and served with coffee. A defining feature of biscotti is that they are actually baked twice! These biscotti are more of an american-version and are hard, but softer than authentic biscotti. Nevertheless, these biscotti are full of delicious coconut and almond flavor! A lot of biscotti recipes make 24 or more biscotti, but this recipe in particular creates 12 biscotti. Learn how to make them below:
Yield: 12 biscotti
Preparation: 25 min.
Bake time: 20 min.
1/2 c. shredded coconut
1/2 c. sliced almonds
2 tbsp. butter, salted & room temp.
1 tbsp. vegetable oil
3 tbsp. granulated sugar
3 tbsp. dark brown sugar
1/2 tbsp. molasses
1 egg – room temp.
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 oz semi-sweet chocolate morsels
1 tsp coconut oil
Preheat oven to 350 F. Line a baking sheet with parchment paper
Lay out the sliced almonds and shredded coconut on the baking sheet and toast in the oven for 5 minutes. The coconut should have some golden shreds, but be mostly white still. Set aside.
In the bowl of a stand mixer, beat together the butter, vegetable oil, granulated sugar, brown sugar and molasses until light & smooth, approximately 3 minutes (scraping down the sides as necessary). Add in egg and extracts and beat until well combined, approx. 30 seconds.
In a medium bowl, whisk together the flour, baking powder, and salt. Mix in the toasted almonds and coconut, then pour into the butter mixture. Mix until just combined. **The dough will be sticky! This is okay. If extremely sticky and impossible to handle, add in 1 tbsp. flour**
Transfer to a parchment-lined baking sheet, and using slightly floured hands, form into a log that is about 8” x 3” x 1/2”
Sprinkle the top generously with granulated sugar and place in the fridge for 5 minutes. Bake at 350F for 15 minutes
After 15 minutes, take the biscotti out of the oven and let sit for approx. 5 minutes, until you can touch the biscotti without burning yourself. Then, slice the biscotti carefully into 12 equally thick slices
Place the biscotti on their sides, and bake for an additional 5 minutes. The biscotti will be soft when they come out of the oven, but will harden as they cool. Enjoy!
Melt the chocolate and coconut oil in a microwave-safe bowl for 30 seconds. Stir, and melt for another 30 seconds. Transfer the melted chocolate to a ziploc bag, cutting off the tip of the bag, and then pipe the chocolate over the biscotti once they are fully cooled.
Biscotti are best enjoyed on the day they are baked, but will keep at room temperature in an airtight container for 5 days.
If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights