Almond Joy Biscotti: Almond-Coconut Biscotti Dipped in Chocolate

Sometimes I have random cravings like a pregnant woman.  No, I’m not pregnant.  Trust me.  I’m not, but my sister is pregnant so this is my point of comparison.  At times, I think I crave things as often as she does.

Tonight, I really wanted crunchy, raw cabbage with lemon lime and salt.  It was wonderful (and pretty random, right?).

Last week, I wanted biscotti.

Also totally random right?  Except for that fact that biscotti is delicious, and really I can’t think of a time I wouldn’t want to enjoy some biscotti with a cup of coffee.

But this biscotti:

This biscotti is crazy-delicious.  Hard to believe but true.  So go ahead.  Write down the recipe and get in the kitchen….

Almond Joy Biscotti

adapted from All Recipes

1/2 cup butter, softened
3/4 cups sugar, divided
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup slivered almonds
1/2 cup shredded coconut
2 cups chocolate chips
1-2 tbsp oil

Pre-heat oven to 350F.

Cream together butter and sugar. Beat in one egg at a time then vanilla.  Stir in flour, baking powder and salt, until not quite combined.  Fold in almonds and coconut.

Line two baking sheets (or 1 large one) with parchment paper.  Flour your hands then take half the dough and drop it onto a baking sheet and try to mold it into a log-shape, more or less 3 inches wide and 12 inches long.  I say more or less because the dough will be very sticky and hard to handle but don’t worry it’ll all turn out fine once baked.  Do the same with the other half.  Bake 15-20 minutes or until golden brown on the bottom.

Remove from the oven and allow to cool completely.  Once the logs have cooled, using a serrated bread cut slightly slanted into 1/2-3/4 inch thick cookies.

Turn oven down to 275F.  Lay on another parchment paper-lined baking sheets, bake for 5-10 minutes or until golden on the bottom.  Flip each cookie and bake another 5-10 minutes.  Keep a close eye on them you don’t want to burn them!

Remove from the oven and allow to cool completely.  Once the cookies have cooled.  Place chocolate chips in a bowl, microwave 30 seconds, then stir.  Microwave another 30 seconds, then stir.  Repeat until chocolate is melted.  Stir in 1-2 tbsp oil until the chocolate is slightly runny.

Dip one side of each cookie (Note: this makes about 40 cookies) in chocolate and lay on parchment paper.  Drizzle any remaining chocolate on top of cookies.  Refrigerate half an hour until chocolate sets.

Make a pot of coffee, serve and enjoy!

The good thing is if you’re not craving biscotti at this very moment, they stay good for about a week in an air-tight container.

So go ahead and preemptively give in to your cravings.

Make these, then snap a photo and send it to me!  No really, do it!