Chocolate, Almond and Coconut Biscotti

I had to hide these- what does that say? Seriously, they are that good. I like to try recipes and you just know when one is a real keeper. I have made a lot of biscotti in my time- all kinds of flavors and this one ranks right up there with the best!

Dip these in coffee, dip 'em in tea... ohhhh hot chocolate.

And I just have to say, Grace, they have the almond, the chocolate and the coconut all in one delicious bite.  You know, sometimes you feel like a nut! And I do!  (for those of you that dont get the reference, click here.) A seriously addicting jingle.  I have been singing it for days.

Thank you Fine Cooking- this one is totally a winner.  And I have to say without payment from the magazine- their recipes are truly the BOMBE!  Haven't hit a bad one yet.


Chocolate, Almond and Coconut Biscotti that will have you leaping for joy!
Adapted from this recipe at Fine Cooking

20-1/4 oz. (4-1/2 cups) unbleached all-purpose flour
3 tsp. baking powder
1/2 tsp. table salt
8 oz. (1 cup) unsalted butter, softened
1 1/2 cup firmly packed light brown sugar
4 large eggs, at room temperature
2 tsp. pure vanilla extract
1 cup sweetened shredded coconut
1 1/2 cups chopped toasted almonds
1 1/2 cups semisweet mini chocolate chips

In a bowl, whisk the flour, baking powder, and salt. In a stand mixer beat the butter and sugar on medium speed until light and fluffy, 4 minutes. Add the eggs one at a time, mixing on medium speed after each addition until incorporated. Mix in the vanilla and then the coconut until well combined.

With the mixer on low speed, gradually add the flour mixture and mix just until combined. The dough will be sticky. With the mixer still on low, mix in the almonds and chocolate chips. Scrape down the sides of the bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment. Divide the dough into 4 equal pieces in the shape of logs and place on the cookie sheet. Working on the sheet, shape  into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high. Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.

Cool about 30 minutes on the cookie sheet. Reduce the oven temperature to 325°F.

Transfer each loaf to a cutting board and with a sharp serrated bread knife. When slicing, hold the sides of the loaf near each cut to keep the slices neat. Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.