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

  • 1heat 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.
  • 2Whisk the sugar,cocoa,flour,salt,baking powder,and baking soda in a big bowl.Set bowl aside.
  • 3In 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.
  • 4Roll 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.
  • 5Take 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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