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  • Lucia Borzillo

12 Days of Christmas Cookies. Day Eleven. Almond Joy Biscotti.

Oh I do love these!!!! I found the original recipe online at ShugarySweets.

When I was mixing the dough I decided to use up some things. A little bit of chopped almonds and some chocolate sprinkles. And why not use the extra melted chocolate to decorate the cookies.

They reminded me of an Almond Joy candy bar.

Almond Joy Biscotti

24 small biscotti


6 tbsp unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

2 cups all-purpose flour

1 tsp baking powder

1/2 cup shredded coconut, sweetened

1 tsp coconut flavoring

1/4 cup chocolate sprinkles

1/2 cup chopped almonds

Melted Semisweet chocolate for topping


In a large mixing bowl, beat butter and sugar until blended.

Add eggs, beating until combined.

Beat in flour and baking powder.

Add coconut and coconut flavoring, chocolate sprinkles and almonds.

Line a large baking sheet with parchment paper or silpat.

Divide dough in half and shape each half into a 10inch by 2 ½inch rectangle.

Use your fingertips to pat evenly.

Bake in a 350 degree oven for 25 minutes.

Remove from oven and cool 5 minutes.

Slice each rectangle into 10-12 biscotti.

Turn biscotti slices onto a side.Return to oven and bake 8-10 minutes.

Remove and flip biscotti to other side.

Bake for an additional 8-10 minutes.

Remove and cool.

Store cooled biscotti in airtight container for up to two weeks.

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