Sunday, January 24, 2016
Coconut Almond Biscotti
As you may know, I LOVE biscotti. And over the past few years, I have shared a number of recipes that I have used over and over again for this wonderful treat (see the biscotti recipes on my blog). I have been wanted to add some more biscotti recipes to my repertoire. On of the motivating factors for finding this one was an extra bag of coconut that we had in the house after the holidays. What to make??? Well, I found this great recipe on Cooking Light for coconut biscotti and I want to give it a whirl. I also had some almond meal in my house (which is essentially ground almonds - and sometimes called almond flour) that I wanted to use. So using a light recipe, I played with it a bit and I created a new recipe for coconut almond biscotti. I think because you use so much coconut, that you can really pull back the butter. I am not sure of the calories here - but I think (emphasis on think) that this is really not that bad. So if you have to have biscotti - I think this is a potentially low-calorie and somewhat better than your run of the mill biscotti that you will find. For me, I loved it and it is a keeper for sure!
1 1/2 cups Flour (plus some for making the cookie log)
1/2 cup Almond meal (or almond flour)
1 tsp Baking powder
1/4 tsp Salt
1/2 tsp Baking soda
1/4 tsp Nutmeg
3/4 cup Sugar
1 tsp Vanilla extract
2 tbsp Butter
2 large Eggs
1 cup Flaked sweetened coconut
1/2 cup Chocolate chips
1. Preheat oven to 300°.
2. Add flour, almond meal, baking powder, salt, baking soda and nutmeg in a mixing bowl.
3. Add sugar, vanilla extract, butter and eggs in a large mixing bowl or mixer. Beat with a mixer at medium speed 2 minutes.
4. Add the flour mixture, coconut and chocolate chips to the sugar mixture. Mix until well blended (should happen in under a minute.
5. On a floured surface, mold the dough into a log around 15" long and no more than 1" high. Move to a baking sheet lined with parchment paper
6. Bake at 300° for 40 minutes. Let cool for 10 minutes.
7. Cut roll diagonally into 1/2-inch-thick slices. Stand slices upright on baking sheet with at least 1/2 inch between them. Bake for 20 minutes and then let them cool completely on wire rack.