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Chocolate Almond Coconut Biscotti

There seems to be a phrase that I keep repeating on this blog. “I have never had…”!!!

I like repeating myself! :)

I have never had biscotti. I don’t drink coffee or tea, so maybe that’s why I have never tried biscotti. Regardless, it comes in about as many flavor combinations as cookies, so I thought it was time to make some. (I decided I could always dunk it in my hot chocolate!)

Recipe for Chocolate Almond Coconut Biscotti with tea

Chocolate Almond Coconut Biscotti

Top Cupcake
Total Time 2 hrs 10 mins
Course Dessert
Cuisine Italian
Calories 170 kcal


  • Large mixing bowl
  • Plastic wrap
  • Parchment paper lined cookie sheet
  • Serrated knife
  • Cooling racks


  • 1 Stick Unsalted butter, softened (1/2 cup)
  • ¾ Cup Firmly packed light brown sugar
  • 2 Eggs, at room temperature
  • 1 Teaspoon Vanilla extract
  • ¼ Cup Cocoa powder
  • Teaspoon Baking powder
  • ½ Teaspoon Salt
  • 2 Cups Flour, sifted
  • 1 Cup Lightly packed sweetened shredded coconut
  • 1 Cup Chopped toasted almonds
  • ½ Cup Semi-sweet mini chocolate chips


  • In a large mixing bowl cream together the butter and the brown sugar. Add in the eggs and vanilla and stir well. Stir in the cocoa powder, baking powder, and salt. Add in the flour and stir until just combined. Stir in the coconut, almonds, and mini chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 350 degrees. After 30 minutes, remove the dough from the refrigerator and divide in half evenly. Form loaves that are 10 inches long, 3 inches wide, and about 3/4 inch thick. Place on a parchment paper lined cookie sheet, leaving about 5 inches between each loaf. Bake for 30-35 minutes or until the tops are slightly cracked and set. Remove from the oven and let cool for 30 minutes.
  • Lower the oven temperature to 325 degrees.
  • After 30 minutes, cut the biscotti into 1/2 inch slices (I cut mine on the diagonal, this is not necessary) with a serrated knife. Place the slices cut side down, back on the parchment paper lined cookie sheet (they won’t spread, so you don’t have to worry about leaving a lot of space between each slice). Bake for 15-20 minutes or until the biscotti are dried. Remove from the oven and let cool for 10 minutes. After 10 minutes, move the biscotti onto cooling racks and let cool completely. Enjoy!
  • Ready for 1st bake.
    Ready for 1st bake.
  • After 1st bake.
    After 1st bake.
  • Ready for 2nd bake.
    Ready for 2nd bake.

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