Toasted Coconut Almond Biscotti Recipes

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 325°F. Line a baking sheet with parchment and cut another sheet of parchment the same size.
• Spread the almonds in a single layer on a baking sheet and toast them until they are light golden and fragrant, 7 to 8 minutes, shaking the pan occasionally so the nuts brown evenly. Remove the almonds from the oven and let them cool to room temperature.
• Stir the flour and cornstarch together in a medium bowl.
• Combine the butter and granulated sugar in the bowl of a standing mixer fitted with a paddle attachment or a large mixing bowl and cream them together with the mixer on high speed until they are light and fluffy, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, about 5 minutes. Add the vanilla and mix thoroughly. Add one egg yolk at a time, beating one egg yolk in thoroughly before adding the other. Add the flour-cornstarch mixture and the shredded, sweetened coconut and beat to incorporate all of the ingredients. Turn off the mixer and use a rubber spatula to fold in the toasted almonds.
• Turn the dough out onto the prepared baking sheet. Press on the dough to flatten it to a 2-inch-thick rectangle. Cover the dough with another sheet of parchment paper, place the parchment-sandwiched dough on a flat work surface, and roll the dough out to a 1/2-inch thickness. Without removing the parchment paper, return the dough to the baking sheet and place it in the refrigerator to chill for at least 1 hour and up to overnight.
• Remove the dough from the refrigerator and flip it to turn it out onto a flat work surface. Peel off both sheets of parchment paper and use them to line two baking sheets, with the clean side facing up. Cut the dough with a 2-inch round cookie cutter, making the cuts as close together as possible. Carefully lift the rounds of dough onto the prepared baking sheets, leaving about 1 inch between each cookie. When you have cut all the dough, gather what is left and reroll it and cut it in the same way. (If the dough is too soft to reroll, gather it into a ball and refrigerate it to chill it slightly before rolling it again.) Discard the scraps left after rerolling the dough once. Cover the baking sheets with plastic wrap and place them in the refrigerator to chill the dough for at least 1 hour and up to overnight. If all the cookies don't fit on two sheets, put them on a third parchment-lined baking sheet, if you have one, or place them on a sheet of parchment paper and refrigerate the dough while you bake the first batch. If you are reusing the baking sheet, set the cookies aside to cool slightly before removing them from the baking sheet, then bake the second batch in the same way as the first.
• Adjust two oven racks so that one rack is in the top third of the oven and one in the bottom third and preheat the oven to 300°F.
• Brush the dough rounds with the egg whites, making sure to get the egg white to the edges but not on the sides. Using your fingers, pile as much of the unsweetened, shaved coconut as you can onto each cookie, about 2 tablespoons per cookie.
• Bake the cookies for 45 to 50 minutes, until they are golden brown, switching the baking sheets from front to back and from the upper to the lower racks halfway through so the cookies brown evenly. Remove the cookies from the oven and set aside to cool completely before dusting lightly with confectioners' sugar.
• Vin Santo Del Chianti Classico (Tuscany)

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
• Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
• Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
• Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
• Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
• Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
• With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees. Spread the almonds on a baking sheet, place in the oven and toast for about 15 minutes.
• Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
• Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer. Remove two tablespoons of the egg mixture to a small dish and set aside. Beat the sugar and almond extract into the remaining eggs until blended. Stir in the flour mixture to form a soft dough.
• When the almonds are toasted, remove them from the oven and transfer them to a bowl. Line the baking sheet with parchment paper.
• Divide dough in half and place one portion on well-floured work surface. With floured hands, pat into a six-inch square. Scatter half of almonds on dough and press them into surface. Roll dough into cylinder about 2 inches in diameter and 12 to 15 inches long. Place on parchment-lined baking sheet. Repeat with remaining dough. Brush the tops of both cylinders with the reserved egg.
• Place in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.

Steps:

• *To toast coconut and almonds: Spread coconut and almonds in an ungreased shallow pan. Bake uncovered in 350° oven 5 to 8 minutes, stirring frequently, until coconut is golden brown. Cool completely, about 15 minutes. 1- Heat oven to 350°. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain). Stir in coconut and almonds, using hands if necessary.2- Shape dough into 15 x 4-inch rectangle on cookie sheet with greased hands. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 15 minutes.3- Cut dough crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes or until edges are deep golden brown. Cool 5 minutes remove from cookie sheet to wire rack. Cool completely, about 30 minutes.4- Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set.High Altitude (3500 to 6500 feet): Increase second bake to 12 to 14 minutes. When toasting coconut and almonds, bake 7 to 10 minutes.1 Biscotti: Calories 170 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 20mg Sodium 160mg Carbohydrate 23g (Dietary Fiber 1g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4%.Betty's Tip: If using almonds that have been frozen, make sure they are room temperature before toasting so that the coconut and almonds toast evenly.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In large bowl, mix cake mix, flour, oil and eggs with spoon until dough forms. Stir in coconut and almonds, using hands if necessary.
• On ungreased cookie sheet, shape dough into 15x4-inch rectangle, using greased hands. Bake 21 to 27 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
• Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes longer or until edges are deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set. Store covered.