Coconut Candy Bar Biscotti

by Michele Pesula Kuegler | September 26th, 2019 | Breakfast Dishes, Desserts, Recipes
Sometimes you feel like a nut

Coconut Candy Bar Biscotti

Sometimes you feel like a nut
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 50 mins
Course: Dessert
Keyword: almonds, baked good, chocolate, coconut
Servings: 26
Author: Michele Pesula Kuegler

Ingredients

  • 1/3 cup unsalted butter softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1/2 tsp. almond extract
  • 1/2 tsp. coconut extract
  • 2 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup sliced almonds
  • 3/4 cup sweetened, flaked coconut
  • 6 oz. milk or semi-sweet baking chocolate
  • 1 tsp. coconut oil
  • Extra flaked coconut or sliced almonds

Instructions

  • Preheat oven to 350.
  • Beat butter and sugar in large bowl.
  • Add eggs one at a time, beating after each addition.
  • Add coconut and almond extract, mixing well.
  • In a separate bowl, mix flour, baking powder, and salt.
  • Add flour mixture to wet ingredients and stir to combine.
  • Stir almonds and coconut into dough.
  • Divide dough in half.
  • Shape each half into 10″ x 4″ rectangle, using floured hands.
  • Set each loaf 2″ apart on a baking sheet.
  • Bake for 30 minutes or until the dough is set.
  • Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
  • Using a serrated knife, cut the loaves into diagonal slices, 1/2″ thick.
  • Place slices on cookie sheet with the cut sides down. Bake for 8 to 9 minutes.
  • Turn over slices, and bake for 8 to 9 minutes more.
  • Remove biscotti from oven, and allow to cool completely on a cooling rack.
  • Combine semi-sweet or milk chocolate and coconut oil in a small microwave-safe bowl.
  • Microwave on high in 30 second increments, stirring in between, until chocolate glaze is smooth.
  • Using a spoon, spread a layer of glaze on the top of each biscotti.
  • Place extra coconut or almonds in a shallow bowl.
  • Gently press chocolate coated side of each biscotti in coconut or almonds; shake off excess.
  • Place coated biscotti on a tray.
  • Repeat with glaze and toppings for each biscotti.
  • Refrigerate for 15 minutes to set glaze.

Something exciting happened two weeks ago. I began publishing a food column in a local paper. I have to admit, I’ve been quite excited about it.

As I mentioned, I live in New Hampshire. Every week I make sure I grab a copy of a local paper, The Hippo. (This is true and not me promoting the paper.) It’s a free weekly paper that is full of all sorts of fun things: news, music, arts, food and drink, and more. Plus, there are a couple crosswords and a sudoku in each issue, and I love puzzles.

Earlier this summer I noticed that the regular recipe column was missing. For the next couple weeks it was the same- no new recipe column. So, I did something unlike me. I emailed The Hippo to inquire about the lack of the recipe column and offer my services. Can you imagine my delight when I received a response that requested a phone interview? (Cue happy dance.)

I spoke with the food editor and learned that the previous author of the column was no longer writing for them, and yes, they were seeking a new writer. After chatting with me, it was decided that I would be a fine columnist for them. Yay, me!

The week of September 8th my first column was published. I might have gotten more than one copy of the paper so I could mail one to my parents, who live in Florida. (Remember, your mom and dad are always proud of what you do. Even if you’re an adult with adult-ish children of your own.)

Although I’ve been writing at Think Tasty for twelve (12!) years, it still is a thrill to have my writing be published elsewhere. Here’s to sharing my recipes with a new group of people and making even more tummies happy!

Oh yeah, and check out the recipe at the top of this column. If you’re a fan of coconuts, almonds, and chocolate, then you’re sure to love this new biscotti recipe!

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