Step aside coconut and almond-filled candy bar!
These Just as Delicious as a Coconut Candy Bar Biscotti will make you turn to your kitchen instead of the convenient store snack rack.
Coconut Candy Bar Biscotti
- 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
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.
Since this article was published, there has been one big change. I no longer live in New Hampshire. In fact, in the very near future I will officially be a resident of the Florida panhandle. What hasn’t changed is the fact that I still write for The Hippo. You can take the woman out of New Hampshire, but you can’t take the New Hampshire out of the woman.
From the wayback time machine
To learn more about this recipe, originally published in September 2019, keep reading.
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. (The first recipe published there is Lots of Lemon Whoopie Pies.) 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!
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!