Toasted Coconut Almond Biscotti             
Posted by: Bev Sun, 10 Apr 2005, at 1:15 p.m.
 

If using almonds that have been frozen, make sure they are room temperature before toasting so that the coconut and almonds toast evenly.

Ingredients:
1 package Betty Crocker@ SuperMoist@ white cake mix
1 tablespoon vegetable oil
2 eggs
1 cup flaked coconut, toasted*
1/2 cup chopped slivered almonds, toasted*
1 bag (6 oz) semisweet chocolate chips (1 cup)
1 tablespoon shortening

Directions:
Heat oven to 350°F. In large bowl, mix cake mix, oil and eggs with spoon until dough forms (some dry mix will remain). Stir in coconut and almonds, using hands if necessary.

On ungreased cookie sheet, shape dough into 15x4-inch rectangle with greased hands. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 15 minutes.

Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down,
on cookie sheet. Bake 10 to 12 minutes or until edges are deep golden brown. Cool 5 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set. 2 dozen cookies.

Note: *To toast coconut and almonds, spread in an ungreased shallow pan. Bake uncovered in a 350°F oven 5 to 8 minutes, stirring occasionally, until coconut is golden brown and almonds are toasted. Cool completely, about 15 minutes. High Altitude (3500-6500 ft): When toasting coconut and almonds, bake 7 to 10 minutes. Increase second bake time for biscotti to 12 to 14 minutes.

1 Cookie: Calories 170 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3.5g); Cholesterol20mg; Sodium 160mg; Total Carbohydrate 23g (Dietary Fiber 19); Protein 2g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1 1/2 Fat Carbohydrate Choices: 1 1/2