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Toasted Coconut-Almond Biscotti

Use a foolproof cake mix for an easy way to coffee-shop biscotti, the Italian twice-baked cookie.

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( 28 Ratings)

28 Ratings

5 Stars 71%

4 Stars 14%

3 Stars

2 Stars

1 Stars

Member Reviews ( 7 )

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Prep Time 20 min
Total Time 2 hr 20 min
Servings 24

Ingredients

1: box Betty Crocker® SuperMoist® white cake mix

1/4: cup Gold Medal® all-purpose flour

1: tablespoon vegetable oil

2: eggs

1: cup flaked coconut, toasted

1/2: cup chopped slivered almonds, toasted

1: cup semisweet chocolate chips (6 oz)

1: tablespoon shortening

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In large bowl, mix cake mix, flour, oil and eggs with spoon until dough forms. Stir in coconut and almonds, using hands if necessary.
2 On ungreased cookie sheet, shape dough into 15x4-inch rectangle, using greased hands. Bake 21 to 27 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
3 Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes longer or until edges are deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4 In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set. Store covered.

EXPERT TIPS

Expert Tips

To toast coconut and almonds, heat oven to 350°F. Spread in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until coconut is golden brown and almonds are light brown.

If using almonds that have been frozen, make sure they are room temperature before toasting so the coconut and almonds toast evenly.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 170
Calories from Fat: 70),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 160mg; 160%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 1g 1% Sugars 13g 13% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 3/4/2013 1:51:50 PM REPORT ABUSE ncamp said:

Rating:

I've read all the other reviews, and am surprised that I'm the only one that had a problem with the dough crumbling. After it baked the first time, ready to slice into 1/2" slices, crumbs. I made LARGER slices (1"). Pieces still fell apart. Never had a problem making biscotti before... :(

This reply was: Helpful Inspiring

Posted 4/29/2011 1:24:34 AM REPORT ABUSE barbi15 said:

Rating:

Delicious recipe! I also add almond &/or coconut extract & sometimes finely chopped candied ginger. You can use so many different flavor combos but this Coconut-Almond is our absolute favorite. Doesn't last long at all in our house.

This reply was: Helpful Inspiring