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Almond Joy Biscotti


Oh, how I adore dark chocolate and coconut paired together.  Throw in some toasted almonds and something that I can enjoy with a homemade latte, and I've got myself the perfect snack.

It's been a while since I've made biscotti, and I forgot how easy it truly is.  I have a few other biscotti recipes here on the blog - Chocolate Hazelnut Biscotti and Dreamy Coconut Biscotti, just in case you'd like additional ideas, too.

When brain-storming ideas for potential flavors for this batch, my mind kept drifting back to an Almond Joy candy bar.  I adapted a recipe for Cranberry-Pistachio Biscotti from Williams Sonoma Essentials of Baking and switched things up a good bit.  

I filled these with shredded coconut and toasted almonds, plus added a pretty coat of dark chocolate on the outside and a sprinkling of more coconut.

The results?

Complete delicous-ness!


Almond Joy Biscotti
Adapted from:  Williams Sonoma Essentials of Baking

Ingredients:
2 cups all purpose flour
1  1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup sugar
1/2 cup unsalted butter, melted and cooled
1 tsp vanilla extract
1 tsp almond extract
1 cup whole, unsalted almonds
3/4 cup shredded, sweetened coconut, plus more for decorating the tops
10 oz dark chocolate melting wafers

Directions:
Position a rack in the middle of the oven, and preheat to 350F.  Line a rimless baking sheet with parchment paper or a silicone mat.

Toast the almonds - Place them in a single layer on a baking sheet.  Bake at 350F for 5-10 minutes until fragrant and lightly toasted.  Watch them carefully, since they can burn quickly.  Let them cool, and then coarsely chop them.  Set aside.

In a bowl, sift together the flour, baking powder, and salt.  Set aside.

In the bowl of a stand mixer fitted with paddle attachment, combine eggs and sugar.  Beat on medium speed until light in color and thick, about 3 minutes.  Beat in the melted butter, vanilla and almond extracts on low speed until blended.

Add the dry ingredients and beat until incorporated.  

Using a wooden spoon, stir in the chopped, toasted almonds and coconut.

The dough will be soft and sticky.

Scoop out half of the dough onto one half of the prepared baking sheet, and form it into a log 10 inches long.  Repeat with the remaining dough, spacing the logs 3 inches apart.  Press the logs gently to make them 3 inches wide.  With damp fingertips, gently smooth the surface of the logs.

Bake the logs until they are crisp and golden on the outside, 20-25 minutes.  The centers will be soft.  Remove from the oven.  Reduce the oven temperature to 300F.  Let the logs cool on the baking sheet for 10 minutes.

With a wide spatula, transfer the logs to a cutting board and, using a serrated knife, cut each log crosswise on the diagonal into slices 3/4 inch thick.  Arrange the slices, cut side down and at least 1/2 inch apart, on the baking sheet.  Return to the oven and bake until the cookies are crisp and brown on the outside, 17-22 minutes.  Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely.  The interiors of the cookies become crisp as they cool.  

Once the biscotti are cool, melt the chocolate wafers according to package instructions.  Dip the bottom half of each biscotti cookie into the melted chocolate, and place them chocolate-side-up on the baking sheet.  Sprinkle the tops with extra shredded coconut and allow to harden.

Store in an airtight container at room temperature for up to 2 weeks.

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