Almond Joy Biscotti

When there’s a special occasion, I always want to bake (duhh) for the people I love. But I don’t like baking just anything if I’m giving something as a present or celebrating something special – I want the baked good to feel a bit elevated, maybe even package nicely for a beautiful presentation. Kind of like how I feel so strongly about people getting a cake or cupcakes on their birthday; there’s something about a plate of birthday cookies just doesn’t seem celebratory! That’s why I’m a strong believer in cookie cakes or even better – cookie stack cakes – when it comes to birthdays. In my mind biscotti also falls into this category of a baked good that is appropriate for a special occasion. It makes a great gift because you can package them up together so nicely, and since they’re not overly common, they certainly feel special.


Maybe it’s because biscotti is Italian and has European flair to it, but it’s always been a cookie to me that seems inherently chic. It’s not overwhelmingly sweet like many American desserts, and since it’s usually served with coffee, I think it can even be appropriate for breakfast. The almonds in this recipe add some heartiness that almost make you think they’re healthy! Now that the weather is finally warming up, I could totally see myself sitting on our deck dipping biscotti in some coffee and waiting for the trees to bloom. But then again there’s snow in the forecast next week, so I might be out there awhile…

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The first time I made this biscotti was for Mother’s Day for my Mom who’s a huge Almond Joy fan. She loves any combination of nuts, coconut, and dark chocolate so I knew this recipe would make for a perfect gift. We enjoyed them together with some coffee and then I wrapped the rest in pairs in cellophane bags with festive ribbons that made for a really cute gift. If there’s an Almond Joy lover in your life that you want to impress with a more “elevated” cookie, you should give these a try! Or if you’re more of a Nutella/hazelnut lover, you could always try my Chocolate Hazelnut Biscotti from a few years ago :)

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Almond Joy Biscotti

Recipe adapted from Sally's Baking Addiction

Yield: 18 biscotti


1 cup sliced almonds
1/2 cup shredded coconut
2 cups + 1 tbsp all-purpose flour
1 cup packed light brown sugar
1 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, cold and cubed
1/2 cup mini chocolate chips
3 large eggs
1 tbsp canola or vegetable oil (or melted coconut oil)
1 tsp vanilla extract
egg wash: 1 large egg beaten with 1 tbsp milk
8 ounces semi-sweet chocolate, coarsely chopped


Preheat oven to 300 degrees and line two large baking sheets with parchment paper or silicone baking mats. Spread almonds and coconut on one sheet (keep the other one set aside) and toast for 10 minutes, stirring twice during that time (keep on eye on everything to make sure the coconut doesn't burn!). Remove toasted almonds and coconut from the oven and turn the oven up to 350 degrees. Rinse/wipe off the one baking sheet so you can use it again for the biscotti.

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and salt. Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Add the toasted almonds and coconut, as well as the mini chocolate chips and gently mix together.

In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened. Divide the dough into two and turn onto a lightly floured surface. Squeeze the roll into a roll about 8-9 inches long and transfer to a parchment paper-lined cookie sheet. Gently flatten the rolls until they are about 2" wide. Make sure to leave 4" of space between the two rolls. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.

Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 9 minutes. Turn biscotti over and bake other side for 9 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate.

Melt the chocolate in a medium bowl in the microwave in 30 second intervals. Dip one side of each biscotti cookie in the melted chocolate and immediately sprinkle with remaining toasted almond and coconut crumbs if desired. Place the dipped biscotti back onto the baking sheets and allow chocolate to set in the refrigerator or at room temperature, about 30-45 minutes.

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