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Almond Joy Biscotti

June 26, 2013

This past weekend I had the pleasure of joining together with several of my fellow Nashville Food Bloggers for a lesson in Food Styling. Whenever these folks get together you know there will be no shortage of delicious snacks and nerdy talk of camera lenses, editing software, farmers market finds and cooking ideas – and this morning was no exception. The class was taught the wonderful Teresa Blackburn who is lucky enough to do food styling for a living. Food styling is basically the concept and skill of setting up your food to be photographed. It can be as simple as how you arrange cookies on a plate, or as detailed as how you build a delicious looking salad (with a base of mashed potatoes if you were curious). Needless to say she made it look so insanely easy, and I wanted to run out to buy a million more props – but hopefully at the very least you will see some photographical improvement at!

As my contribution to our foodie buffet I created an Almond Joy Biscotti. Biscotti is something my mom used to always make and keep around the house, and it is the perfect morning coffee accompaniment. The whole double baking thing makes it seem alot more labor intensive, but its pretty simple. Plus this version is essential an Almond Joy chocolate bar that you get to dip in your coffee. Winning.

Oh, and I take no credit for this photo. The wonderful styling credit goes to the aforementioned skills of Teresa Blackburn and the fantastic photograph courtesy of the sweet (literally, I think sugar may pump through her veins) Lindsay at Love & Olive Oil. Did I mention I love our food blogging community?



Servings: approx 20 pieces
Time: 1.5 hours, 30 minutes active

3 cups all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1 cup sugar
1/2 tsp vanilla extract
1 stick butter (8 Tbsp), melted
3 large eggs
1 cup whole, roasted almonds (non-salted), roughly chopped
1 cup unsweetened shredded coconut
1 egg white, beaten
1.5 cups semi sweet chocolate chips

Preheat oven to 350 degrees. Cover a large cookie sheet with parchment paper. In a large bowl combine the flour, baking soda and salt. In a medium bowl combine the sugar, vanilla, butter and eggs – stirring with a whisk until well combined. Pour the wet ingredients into the dry, and add the chopped almonds and 1/3 cup of the coconut. Mix with a large wooden spoon until combined, and then form into a large ball. On a lightly floured surface, cut the ball in half. Gently form each half into a log and then press down or roll out until it is approximately 1/2 inch thick. Place on the cookie sheet, spaced at least 2 inches apart. Brush the tops of the dough with egg white, and then bake for 30 minutes, or until golden brown.

Once baked (for the first time) remove from the oven and place the logs on a cooking rack to cool completely (20-30 minutes). As ridiculous as it is, keep the oven on (or turn it off, but don’t forget to turn it back on about 10 minutes before the biscotti go back in the oven). Once cooled, cut the logs into 1/2 inch slices width wise. Place the slices back on the baking sheet, cut side down, and bake for another 10 minutes. Flip pieces over and back for another 10 minutes or until golden brown all over. Remove from the oven and let cool.

 When the biscotti has cooled for a 2nd time (can be as much as 2 days later) – its time to add the finishing touches. In a large shallow bowl, melt the chocolate (approx. 2 minutes in the microwave, but be sure to stop and stir every 30 seconds). Spread the remaining coconut out on a large plate. Gently dip the bottom of the biscotti in chocolate, then dip in the coconut. Lay chocolate side up back on the cookie sheet. Repeat until all biscotti are coated. Place cookie sheet in fridge to allow chocolate to harden. Then (finally!) make your self a cup of coffee, its time to eat!

Note: depending on the temperature and humidity of your location, you may need to keep these chocolate dipped suckers in the fridge as they do not get all melty on you (as they do in Nashville) – if you are so lucky that this is not an issue I envy you. 

2 Comments leave one →
  1. June 26, 2013 8:35 pm

    I made biscotti for the first time a few months ago and after I did was wondering why I had waited to so long! It’s so forgiving and flexible [if you’re dealing w/o finicky chocolate dip] and a great canvas for different flavor combinations! I haven’t done the chocolate-coconut combination yet, though, so I’m making note of this recipe. Looks fantastic!


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