almond joy biscotti
If you, like me, sift through the candy pile to grab all the Almond Joys, you are going to LOVE this biscotti recipe! Almond Joy Biscotti features a toasted almond and coconut dough that’s baked into slices and dipped in dark chocolate and more shredded coconut for a treat that’s deliciously dunkable, easily shareable, make-ahead friendly and totally perfect for the holidays. If you’ve never made biscotti before, now’s your chance to dive right in.
Almond Joy Biscotti Recipe
Three cheers for biscotti! This almond-coconut-chocolate cookie is one of my favorites to bake and share during the holidays–it’s a great giftable cookie (pair it with a coffee gift card and give to a teacher!), it pairs perfectly with warm, cozy drinks (I see you, mug of hot cocoa) and it’s very easy to make. Here is what you can expect from this cookie recipe:
- A crisp sliced cookie flavored with toasted almonds and shredded coconut
- Dark chocolate-coconut-dipped goodness in each bite
- A very friendly recipe for bakers of all levels
- An easy-to-make-ahead, freezable cookie that stores for a long time
- A new way to enjoy a favorite candy flavor
Ingredients You’ll Need
Now that you know what you’re about to get into (in the very best way!), let’s talk through the ingredients you’ll need. Thankfully, this recipe is very accessible and straightforward–no weird or wonky ingredients necessary! Here is the breakdown:
- All-purpose flour
- Baking powder
- Granulated sugar
- Unsalted butter (make sure to melt it ahead of time and let it cool slightly, so it doesn’t cook the eggs once incorporated! Been there, done that.)
- Almond extract (for even more almond-y flavor)
- Vanilla extract
- Whole, unsalted almonds (that get all roasty-toasty in the oven before adding them to the recipe!)
- Shredded, sweetened coconut (that goes in the dough and on the outside)
- Dark chocolate melting wafers (my go-to brand is Ghirardelli)
How to Make Almond Joy Biscotti
If you’ve never made biscotti before, do not worry! It’s actually one of the easiest cookies out there to make. You don’t have to chill the dough, roll any cookies, do any cutouts, etc.–just make a coupla logs and bake! Mostly. 😉 Here’s a little more thorough overview (remember to scroll to the bottom of this post for the FULL recipe):
- Step One: Toast the almonds. Toast the almonds on a baking sheet at 350°F for about 10 to 15 minutes or until the almonds look lightly toasted and smell fragrant. Cool them, then chop them up. Set aside.
- Step Two: Make the cookie dough. Whisk together the dry ingredients, then beat the eggs and sugar to a pale, silky, thick batter. Add melted butter, vanilla and almond extracts, and stir in the dry ingredients to form a soft, sticky dough. Stir in toasted almonds and shredded coconut.
- Step Three: Shape the cookies. Divide the dough in half, then shape each half into a 10×3-inch log with a flat top (like a long rectangle). Arrange the two rectangles side-by-side on a parchment paper-lined baking sheet, at least 3 inches apart.
- Step Four: Bake! Bake the cookies for about 20 minutes, then cool for 10 minutes on the baking sheet. Transfer the cookies to a cutting board and cut each cookie rectangle into slices crosswise on a diagonal (you should get between 9 and 11 cookies per rectangle). Arrange the slices cut side-down on the baking sheet, and bake for another 20 minutes at 300°F.
- Step Five: Cool and dip. Once the cookies are fully baked through, allow them to cool on the baking sheet, then completely on a cooling rack. Melt the chocolate wafers, then dip the fully cooled cookies into the chocolate, and then in more shredded coconut. Allow the chocolate to set before serving or storing. Enjoy!
Can I Make These Ahead of Time?
Yes! Biscotti are very unfussy cookies and can be baked ahead of time. I recommend waiting to dip the cookies until the day of or day before serving for best results, but the cookies themselves can be stored in an airtight container at room temperature for up to 2 weeks.
To freeze, place the cookies in an airtight container between layers of parchment paper and freeze for up to 3 months.
How to Serve Almond Joy Biscotti
Since these cookies are on the crisp side, I recommend serving with something to dunk them in, such as coffee, hot cocoa or a glass of milk. The liquid will soften the cookie for an ideal eating experience. I also love to wrap some of these biscotti in a clear bag and gift them to friends, family, teachers, etc. along with a mug or a coffee shop gift card. They travel well and are tough to break!
More Biscotti Recipes!
- salted dark chocolate honey biscotti
- vanilla almond spiced biscotti
- cherry, coconut + pistachio biscotti gift jars
Almond joy candies, meet biscotti — together, they make one deliciously dunkable cookie. Whether you serve these with coffee, tea, milk or on their own, you’re going to love these chocolate-and-coconut dipped almond cookies for the holidays (or any time of year).
- 1 cup whole, raw, unsalted almonds
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 3/4 cup shredded, sweetened coconut, divided
- 5 oz dark chocolate melting wafers
- Heat your oven to 350°F. Line one large baking sheet with parchment paper. Set aside.
- First, toast the almonds: On a small rimmed baking sheet, scatter the almonds. Bake for 10 to 15 minutes, shaking the sheet occasionally, until the almonds are fragrant and appear lightly toasted. Cool completely, then coarsely chop. Set aside.
- Next, make the cookies: In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat eggs and sugar on medium speed for 2 to 3 minutes or until the mixture is pale and thick. Beat in melted butter, almond extract and vanilla extract on low speed until just combined. Gradually add in the dry ingredients until a dough forms.
- Stir in 3/4 cup coconut and chopped almonds until just combined. The dough will be soft and somewhat sticky. Using wet hands, divide the dough in half and transfer to prepared baking sheet. Roll each half into a 10-inch log, then press down the tops to make each log about 3 inches wide. Set the logs on the baking sheet about 3 inches apart.
- Bake logs for 20 to 25 minutes or until lightly golden on the outside and just baked through. Cool for 10 minutes on the baking sheet. Reduce oven temperature to 300°F.
- Carefully transfer each log to a large cutting board. Using a sharp serrated knife, cut each log crosswise on a diagonal to form sliced cookies, each about 3/4-inch thick. Return cookies to baking sheet, cut side up, spaced about 1 inch apart.
- Bake cookies for another 20 to 25 minutes or until crisp on the edges and golden brown. Let the cookies cool 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. (The cookies will continue to crisp up/harden as they cool.)
- Meanwhile, melt the chocolate wafers as directed on package; transfer melted chocolate to a shallow bowl. Chop remaining 1 cup shredded coconut into fine pieces; spread onto a cutting board or transfer to another shallow bowl.
- When cookies are fully cooled, dip one cookie at a time into melted chocolate, then press or roll in coconut; return to cooling rack, dipped side-up, to allow chocolate to set completely. (You can refrigerate the dipped cookies for 5 to 10 minutes to set the chocolate more quickly, if desired.)
- Store leftover cookies in an airtight container at room temperature for up to 14 days.
- Recipe adapted from Sugar & Spice by Celeste.
Keywords: almond biscotti, coconut biscotti, dark chocolate dipped biscotti, toasted almonds