This cookie is super delicious for all your candy bar and cookie lovers out there and with all these flavors this is a winner all the way around.
Simple ingredients using flour, eggs, and butter in the batter give this a thick base then with the additions of coconut and toasted almonds it combines perfectly for the dough to be ready to form into logs.
Baked for around 30 minutes, cooled cut, and then dipped into chocolate are just a few easy steps and you're on your way to a delicious almond joy biscotti.
If you're in a hurry just scroll to the bottom of the page hit print, the ads will go away for you to just print off the recipe, but I do want to alert you to the excellent tips in the body of this recipe post are worth a read.
Shopping List
- flour
- baking powder
- salt
- eggs
- sugar
- unsalted butter melted and cooled
- coconut
- toasted almonds
- vanilla extract
- melting dark chocolate (use chips, wafers, or chopped good-grade chocolate bar)
Tips for Making Almond Joy Biscotti
- toast the almonds before you make the cookies and let them cool
- make sure the chocolate is an excellent grade to dip the cookies in
- keep the cookies in an airtight container after they dry
- use a serrated-edged knife to cut the cookies after they have cooled around 10 minutes after the second bake
Other Alternate Ingredients
- for food allergies substitute pumpkin seeds or sunflower seeds for the almonds
- add carob if there is an allergy to chocolate to dip them in
- use gluten-free products for flour and gluten allergies
- use a sugar substitute for sugar
Tool You Will Need for Biscotti
- serrated edge knife for sawing the cookies
- parchment paper or a Silpat mat for baking sheets
- electric mixer for mixing the eggs and sugar
- mixing bowl for beating the ingredients
- an extra bowl for dry ingredients
- measuring cup and spoons
- spatula
- bowl for melting chocolate in
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Yield: 30
Almond Joy Biscotti
A delicious crunchy cookie with coconut and toasted almonds. The bottom of the cookie is dipped in chocolate.
Prep time: 10 MinCook time: 30 MinInactive time: 15 MinTotal time: 55 Min
Ingredients
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup of toasted almonds ( chopped and roasted for 15 minutes on a baking sheet at 350 degrees)
- 3/4 coconut and if you want more for garnish
- 2 cups of melting dark chocolate (use chips, wafers, or chopped good-grade chocolate bar
Instructions
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Using a cooking oil butter spray, lightly spray and toast the almond on a baking sheet at 350 degrees on an oil-sprayed baking sheet for around 10 minutes.
- In a bowl, mix the flour, baking powder, and salt together then set it aside.
- Using an electric mixer beat the eggs and sugar until light in color.
- Beat in the melted butter, vanilla, and almond extracts just until blended.
- Add the dry ingredients and stir until this is well blended together then fold in chopped, toasted almonds and coconut.
- Form longs place them onto the prepared baking sheets and mold them with floured hands.
- Baked until the edges are browned for around 30 minutes.
- Cool for 10 to 15 minutes.
- Using a bread knife with serrated edges, saw cookies around 1/2 inch thick and place back onto the baking sheet.
- Toast the cookies (these are twice baked) watching carefully as they start to brown, and flip them over after 5 minutes.
- When cooled, melt the chocolate.
- Dip the bottoms or drizzle the tops of the cookies with chocolate and garnish with almonds and coconut if preferred that is just an option.
Notes
Tips for Making Almond Joy Biscotti
- toast the almonds before you make the cookies and let them cool
- make sure the chocolate is an excellent grade to dip the cookies in
- keep the cookies in an airtight container after they dry
- use a serrated-edged knife to cut the cookies after they have cooled around 10 minutes after the second bake
Other Alternate Ingredients
- for food allergies substitute pumpkin seeds or sunflower seeds for the almonds
- add carob if there is an allergy to chocolate to dip them in
- use gluten-free products for flour and gluten allergies
- use a sugar substitute for sugar
Tool You Will Need for Biscotti
- serrated edge knife for sawing the cookies
- parchment paper or a Silpat mat for baking sheets
- electric mixer for mixing the eggs and sugar
- mixing bowl for beating the ingredients
- an extra bowl for dry ingredients
- measuring cup and spoons
- spatula
- bowl for melting chocolate in
Nutrition Facts
Calories
155.72Fat (grams)
8.84 gSat. Fat (grams)
5.24 gCarbs (grams)
16.96 gFiber (grams)
1.6 gNet carbs
15.35 gSugar (grams)
7.91 gProtein (grams)
2.26 gSodium (milligrams)
67.89 mgCholesterol (grams)
20.88 mg
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