TOASTED COCONUT-ALMOND BISCOTTI
Number Of Ingredients 7
Steps:
- *To toast coconut and almonds: Spread coconut and almonds in an ungreased shallow pan. Bake uncovered in 350° oven 5 to 8 minutes, stirring frequently, until coconut is golden brown. Cool completely, about 15 minutes. 1- Heat oven to 350°. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain). Stir in coconut and almonds, using hands if necessary.2- Shape dough into 15 x 4-inch rectangle on cookie sheet with greased hands. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 15 minutes.3- Cut dough crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes or until edges are deep golden brown. Cool 5 minutes remove from cookie sheet to wire rack. Cool completely, about 30 minutes.4- Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set.High Altitude (3500 to 6500 feet): Increase second bake to 12 to 14 minutes. When toasting coconut and almonds, bake 7 to 10 minutes.1 Biscotti: Calories 170 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 20mg Sodium 160mg Carbohydrate 23g (Dietary Fiber 1g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4%.Betty's Tip: If using almonds that have been frozen, make sure they are room temperature before toasting so that the coconut and almonds toast evenly.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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Mahendra Thapa
[email protected]I'm really impressed with this recipe. The biscotti are beautiful and taste amazing. I'll definitely be making them again.
Issam Khan
[email protected]These biscotti are a lot of work, but they're worth it. They're so delicious and addictive!
Tracy Eaves
[email protected]I followed the recipe exactly, but my biscotti turned out too dry. I'm not sure what I did wrong.
Jeet Heytong
[email protected]These biscotti are a little too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Tina Woodworth
[email protected]I've made these biscotti several times now, and they always turn out perfectly. They're a great recipe to have on hand for when you need a quick and easy treat.
Dulmira Dulmira
[email protected]These biscotti are a great gift idea. I made a batch for my friends and family, and they all loved them.
Tahamin Islam
[email protected]I'm not a big fan of coconut, but I really enjoyed these biscotti. The almond flavor really shines through, and the coconut is just a hint in the background.
Elhadji Sow
[email protected]These biscotti are the perfect afternoon snack. They're crunchy, chewy, and have the perfect amount of sweetness. I love dipping them in my coffee or tea.
Usmanking Usmanking
[email protected]I love how easy these biscotti are to make. I don't have a lot of time to spend in the kitchen, so these are a great option for me.
pc damiel
[email protected]These are the best biscotti I've ever had! The flavor is out of this world, and they're so easy to make. I'll definitely be making these again and again.
Colby Rebrook
[email protected]I made these biscotti for a party and they were a huge hit! Everyone loved them, and they were gone in no time.
Jisoo
[email protected]These biscotti are amazing! They're the perfect balance of crunchy and chewy, with a delicious coconut and almond flavor. I loved the addition of the toasted coconut on top, it really took them to the next level.