Pretzel, Oreo, Coconut & Chocolate Biscotti
12
- Makes30 to 35 cookies
If you're going to make biscotti, you may as well make it fully loaded.
Ingredients
2 1/4 cups all-purpose flour
3/4 tsp baking powder
1 tsp salt
1/3 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
2 tsp vanilla
1 cup chopped pretzels
3/4 cup chopped Oreos
1/2 cup unsweetened desiccated coconut
1/3 cup chocolate chips
Instructions
PRHEAT oven to 325F. Line a large baking sheet with parchment. Stir flour with baking powder and salt in a medium bowl.
BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until pale and fluffy. Beat in eggs, 1 at a time, then vanilla. Stir in flour mixture until combined. Stir in pretzels, Oreos, unsweetened coconut and chocolate chips. Gather dough together and divide in half on prepared sheet. Shape each portion into a 2-in.-wide and 3/4-in.-high log. Press 3 coarsely chopped Oreos onto the tops. Place logs 3 in. apart, as they will spread.
BAKE in centre of oven until tops are almost firm but still golden, 30 to 35 min. Remove from oven and let stand until loaves are cool enoughto touch, about 10 min. Cut each diagonally into 1/2-in. slices. Place a rack on baking sheet. Arrange sliced biscotti on rack, cut-side down. Continue baking until very firm and golden brown, 20 to 30 more min. Store in an airtight container up to 1 week or freeze up to 1 month.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.