COCONUT BLISS BISCOTTI
Steps:
- Directions 1. Preheat oven to 350. Combine first 6 ingredients in a large bowl (Flour-Salt) in a bowl. Set aside. Combine coconut extract, almond extract, eggs and egg white in a small bowl. Add to flour mixture, stirring until well-blended (dough will be dry). 2. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. 3. Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Bake 7 minutes. Turn cookies over, and bake an additional 7 minutes or until lightly toasted. Remove from baking sheet; let cool completely on wire rack. 4. Place chocolate in a small bowl and melt in the microwave for 30 seconds. Stir and microwave an additional 30 seconds or until smooth. Be carefull not to burn the chocolate. Spread a thin layer of chocolate on one side of each cookie. Well the chocolate is warm sprinkle biscotti with chopped almonds and/or coconut. Allow chocolate to harden completely. Store in an airtight container for up to three weeks.
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Shoaib 786
[email protected]These biscotti are so easy to make, and they're always a crowd-pleaser. I love the coconut and almond flavors.
Patricia Chundu
[email protected]I've made these biscotti several times, and they're always a hit. They're the perfect combination of chewy and crispy.
Martin Chalmers
[email protected]These biscotti are delicious! But they're a lot of work to make. I'm not sure if I'll make them again.
Khurram Azeem
[email protected]I love the flavor of these biscotti, but they're a bit too hard for my liking. I think I'll try baking them for a shorter amount of time next time.
Kelash Bheel
[email protected]I'm allergic to almonds, so I substituted walnuts in this recipe. The biscotti turned out great!
nafia noushin
[email protected]These biscotti are way too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Amit Sannyasi
[email protected]I followed the recipe exactly, but my biscotti didn't turn out as crispy as I would have liked. I'm not sure what I did wrong.
Clarence Atkinson
[email protected]These biscotti are a bit dry, but they're still tasty. I think I'll try adding some chocolate chips next time.
khubaib khubaib
[email protected]I've never made biscotti before, but this recipe was easy to follow. The biscotti turned out great!
Paschal John
[email protected]These biscotti are a great way to use up leftover coconut and almonds. They're also a great gift for friends and family.
Aima Rajpoot
[email protected]I made these biscotti for a party, and they were a huge hit. Everyone loved them!
Imtiaz Baloch
[email protected]These biscotti are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
GLORIA AGUILAR
[email protected]I'm not a big fan of coconut, but I really enjoyed these biscotti. The coconut flavor is subtle, and the almonds add a nice crunch.
Chathuka Kavishan
[email protected]These biscotti are perfect for a quick and easy snack. They're also great for dunking in coffee or tea.
Jabzanpagam jabzaa
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The biscotti are delicious! I love the coconut and almond combination.
Mashahin Mashahin
[email protected]These are the best biscotti I've ever had! They're so flavorful and addictive. I can't stop eating them.
Cynthia Collins
[email protected]I love the simplicity of this recipe. It's easy to follow, and I always have the ingredients on hand. The biscotti turn out perfectly every time.
Omar Nabil
[email protected]These biscotti are divine! The coconut and almond flavors pair perfectly, and the texture is just perfect - crispy on the outside, and chewy on the inside. I've made them twice now, and they're a hit with everyone who tries them.