Hazelnut Coconut Chocolate Biscotti

7
Nor M.

By
@Adashofloverecipes

I make a lot of Biscotti during the holidays. This is the last one I am making for now. This one has chocolate chips,coconut,and Hazelnuts. These are so delicious. I love the crunch of Biscotti with a cup of coffee. Now my holiday desserts are complete with the wow factor. I saved the best for last. If you prefer. You may also use Walnuts,or Almonds in this recipe. I like the Hazelnuts.

Rating:

★★★★☆ 5 votes

Comments:
Serves:
18
Prep:
30 Min
Cook:
50 Min
Method:
Bake

Ingredients

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  • 1 3/4 c
    flour
  • 1/4 tsp
    salt
  • 1 c
    sugar
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 c
    cocoa powder unsweetened
  • 1 1/2 c
    chopped hazelnuts (toasted) or walnuts not toasted
  • 3/4 c
    semi sweet mini chocolate chips
  • 1/2 c
    sweetened flaked coconut toasted
  • 1 tsp
    vanilla
  • 3
    eggs beaten
  • 2 tsp
    hot water
  • 2 Tbsp
    butter melted
  • CHOCOLATE DRIZZLE

  • 3/4 c
    chocolate chips-semi sweet or milk chocolate
  • 2 tsp
    shortening

How to Make Hazelnut Coconut Chocolate Biscotti

Step-by-Step

  1. heat oven to 350 and toast hazelnuts on sheet pan for about 20 minutes or until slightly brown. Remove from oven and put aside to cool.
    Put the coconut on a sheet pan and toast for about 5 minutes as well. Watch coconut. You want it to be light golden in color. Coconut toasts up quickly.
  2. Whisk the sugar,cocoa,flour,salt,baking powder,and baking soda in a big bowl.Set bowl aside.
  3. In another bowl. Whisk the eggs,water,butter,and vanilla together. add to chocolate mixture.
    Mix with hands until crumbly.
    Add the chocolate chips,coconut,and cooled hazelnuts.
    Put your hands in and mix to a moist ball.
    It takes a little bit to get it to combine.
    wash your hands,and Flour hands lightly. before handling the ball again to place and shape on pan before rolling.
  4. Roll ball in to a log about 16 inches long,1 inch thick,and 5 inches wide.Place on parchment lined baking sheet. Bake for 30 minutes.
    Remove from oven and cool for 10-15 minutes. Cut loaf in to 3/4-1 inch slices.
    Place slices carefully on their sides.
    Put back in the oven and bake 10 minutes.
    Take out of oven and flip cookies over,and bake another 10 minutes.
    For a crispier cookie bake 5 minutes longer on each side.or just cool after 10 minutes on each side.
    They will harden up after they cool.)
    Cool cookies.
  5. Take the pieces and line them up side by side as if putting the log back together.
    Melt the chocolate chips with the shortening in a double boiler.
    Stir until melted and smooth. Drizzle the chocolate over the Biscotti top.
    I place the chocolate in a plastic baggie and snip the corner to squeeze the drizzle over the top more evenly.
    cool or refrigerate until chocolate sets.
    Store in air tight container or freeze up to 2 months.

Printable Recipe Card

About Hazelnut Coconut Chocolate Biscotti

Course/Dish: Cookies, Other Desserts
Main Ingredient: Flour
Regional Style: Italian
Other Tags: Quick & Easy, For Kids




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