Toasted Coconut-Almond Biscotti {Giveaway!}

I have a picture of each of the seasons in my mind…summer is grill parties, fall is harvest dinners, and winter is comforting stews, roasts, and casseroles.  But every time cheery spring arrives with its bright blossoms, chirping birds, and sunny days, I feel like brunch is in order.

You might remember last fall when I partnered with Land O Lakes® to make White Cheddar Muffins using their eggs and host a giveaway.  I love their products and I’m happy to be working with them again, this time with a finger food brunch theme in mind.  I wanted to make a special dish — a healthy brunch dessert — and I thought of biscotti.

Land O Lakes® Eggs

These aren’t your typical biscotti.  They’re a bit more health conscious (they’re gluten-free and naturally-sweetened), but they don’t sacrifice any of the flavor.  The cookies themselves are just sweet enough but not overly sweet, so the white chocolate is a nice touch.  (Please note that the biscotti are sweetened naturally with stevia and honey, but the white chocolate does add sugar; feel free to eliminate the white chocolate or just drizzle it on instead so you can get away with using less.)

I made these biscotti small-sized so they’d be the perfect bite for a brunch buffet…and I think they would really dress up any occasion!

Toasted Coconut-Almond Biscotti {Gluten-Free}

Yields about 30 cookies

3/4 cup unsweetened, shredded coconut

1/2 cup slivered almonds

1/2 cup almond meal/flour

1/2 cup yellow cornmeal

3 tablespoons coconut flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3 packets stevia

3 tablespoons coconut oil, slightly softened

3 tablespoons honey

4 large eggs, divided

2 tablespoons milk (any kind you like)

1 1/2 teaspoons pure vanilla extract

1/2 teaspoons almond extract

8 oz white chocolate chips

Preheat oven to 350F and line a half-sheet pan with parchment paper or a silpat liner.

Toast the shredded coconut and slivered almonds in a dry skillet over medium-low heat until golden, about 3 to 5 minutes, stirring constantly.  Once toasted, transfer to a bowl (the coconut will scorch if left in the hot skillet).

Whisk together the almond meal/flour, cornmeal, coconut flour, baking powder, baking soda, salt, and stevia in a medium bowl.  In a separate large bowl, whisk together the coconut oil and honey until smooth, then whisk in 1 egg, the milk, vanilla extract, and almond extract.  Pour all the dry ingredients (including the toasted coconut/almond mixture) into the wet and stir with a wooden spoon until incorporated; let the batter rest for 3 minutes.

Turn the batter out onto the prepared baking sheet and spread it into a log about 12 inches long by 2 1/2 inches wide; bake 15 minutes.  Remove the cookie log from the oven and let it cool 10 minutes, then crumble it into a large bowl.  Lightly beat the remaining 3 large eggs, then stir the eggs into the crumbled cookie.  Shape the batter into a log about the same size as before and bake until golden, about 20 minutes.  Remove from oven and turn oven down to 325F.

Cool the cookie log completely, then cut cross-wise into about 1/3 inch-thick slices.  Arrange in a single layer on a baking sheet and bake until golden on each side, about 20 minutes per side, flipping once.

Cool the cookies completely, then melt the white chocolate in the microwave or a double boiler.  Dip the cookies in the chocolate and let the chocolate harden before serving.

The prize pack includes everything you see here, plus a full-value coupon for any variety of Land O Lakes® eggs.

For the giveaway, Land O Lakes® is generously providing a prize pack valued at over $100 to one lucky winner, which includes following items:

To participate in this giveaway, you can do any of the following (please leave a separate comment for each, so I can count them as separate entries):

  1. Leave a comment telling me your favorite brunch or buffet dish.
  2. Leave a comment telling me your least favorite brunch or buffet dish.
  3. Tweet the following message:  @AnEdibleMosaic Win a prize pack valued at $100+ with #CrateandBarrel & #WilliamsSonoma products! http://www.anediblemosaic.com/?p=8972 #giveaways Please RT
  4. Link to this giveaway on your Facebook page.
  5. Link to this giveaway on your blog.

This giveaway ends Tuesday, May 1st at 9PM EST; after that the winner will be randomly selected and notified by email.  Good luck to all!

Disclaimer:  I received a prize pack from Land O Lakes®, and they are also providing a prize pack for this giveaway.  As always, opinions stated are my own.

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103 comments to Toasted Coconut-Almond Biscotti {Giveaway!}

  • I like that there are is coconut in these. Yummy!

  • Melissa

    Made these today, they take a while to make start to finish but they turned out quite nice!
    Only made a few small changes, used maple syrup instead of honey (low FODMAPs) and 2T coconut sugar instead of stevia. I also dipped them in dairy free, melted, semi-sweet chocolate chips.
    Your instructions were very clear, much appreciated!

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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