Biscotti: Coconut Chocolate Almond

By fsilver4

One bite of this biscotti and I'm transformed back to Tuscany, sitting in a café with a good cup of coffee and a perfect view of the square.

Ingredients

• 2 1/4 2 1/4 1/4 cup flour
• 1 1/2 1 1/2 1/2 teaspoon baking powder
• 1 1 1 stick soft butter
• 3/4 3/4 3/4 cup brown sugar
• 2 2 2 eggs room temperature
• 1 1 1 teaspoon vanilla
• 1/2 1/2 1/2 cup shredded coconut
• 1 1 1 cup chopped toasted almonds
• 1 1 1 cup semisweet mini chocolate chips

Preparation

Step 1

Whisk flour and baking powder together in a bowl.

Cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add egg, one at a time, on medium speed, and then add vanilla.

Add coconut until well combined.

On low speed, gradually add flour mixture until just combined. Dough will be sticky. On low mix in almonds and chocolate chips.

Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350*. Line cookie sheet with parchment paper.
Divide dough in half and place on cookie sheet. Shape each loaf to about 10" long and 3" wide, and 3/4" high. Bake until the tops are browned, cracked and crusty, for about 30 minutes.

Cool for about 30 minutes on the cookie sheet.
Reduce oven to 325*

Transfer loaves to cutting board and with a serrated knife, cut 1/2" slices crosswise on the diagonal. When slicing, hold the sides of the loaf near each cut to keep the slices neat.

Put 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 cookies sheet to a rack and let the biscotti cool completely. The biscotti with harden as it cools.