Real Recipes From Real Home Cooks ®

lower fat triple chocolate coconut almond biscotti

(2 ratings)
Recipe by
Nor Mac
Northern, MA

Most know how I love my Biscotti. I usually make it from scratch. I saw a recipe for Brownie Biscotti with boxed Ghiradelli mix. I decided to put my own spin on it, and make it lower fat. I added more chocolate, decreased and increased ingredients. I also made a different flavor combo. The result is delicious. Please enjoy these flavorful Biscotti with a nice cup of coffee. They are definately a chocoholic's dream. Hubby said he liked them over and over! I guess he likes them very much! :-)

(2 ratings)
yield 14 -16
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For lower fat triple chocolate coconut almond biscotti

  • 1 box
    18 ounce of giahradelli double chocolate brownie mix
  • 2
  • 2 Tbsp
    unsweetened cocoa
  • 2 c
    all purpose flour
  • 1/4 c
  • 4 Tbsp
    melted butter
  • 1 tsp
  • 1/2 tsp
    baking powder
  • 3/4 c
    sweetened coconut toasted or plain
  • 3/4 c
    dark chocolate chips or semi sweet
  • 3/4 c
    chopped almonds . chop in food processor
  • 1 c
    chocolate chips semi sweet or dark
  • 1 c
    white chocolate chips
  • 2 Tbsp
    shortening divided

How To Make lower fat triple chocolate coconut almond biscotti

  • 1
    Heat oven to 350 degree's. Lightly spray a 11x17 inch sheet pan with oil spray.
  • 2
    In a large bowl. Pour in the brownie mix. Add the cocoa and baking powder. stir to combine. Add the eggs, melted butter, water and vanilla Mix well until dough is formed.
  • 3
    Add the flour, and mix until combined. I use my hands. Add the chocolate chips, coconut, and almonds. Mix with hands until well combined.
  • 4
    Form a 16 x 4 inch log on sheet pan. Place in oven and bake 30 minutes. Remove from oven, and cool 15 minutes. Cut loaf in to 1- 1 1/2 inch slices carefully.
  • 5
    Turn the slices on their sides. Place back in oven. Bake for about 10-15 minutes. Flip and bake another 10 15 minutes. Remove from oven and cool.
  • 6
    Melt chocolate chips in microwave with 1 TB shortening. Melt about 30 seconds and stir. Repeat heating and stiring every 30 seconds until nicely melted.
  • 7
    Place cookies upright in a row. Spread the chocolate over the top. Mix white chocolate chips with a TB of shortening. Heat and mix until melted in microwave stopping every 30 seconds to stir.
  • 8
    Pour white chocolate in to ziplock bag. Snip corner and drizzle the chocolate over the top of Biscotti. Cool until set. Seperate cookies with knife. Time to serve.