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