Perfect with coffee, these biscottis can last for up to 3 weeks in an airtight container in between parchment paper. I came across this recipe in a supermarket counter, while in a queue, and decided to jot it down and try it in my brother's home. I never found the opportune time so I promise to bring some over next time I visit Manong Roly!
I've tweaked the recipe to accomodate Philippine weather.
2 1/3 cups All-Purpose Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
110 grams Butter, salted
1 cup Raw or Washed Sugar, lightly packed
1 tsp. Vanilla extract
1/2 cup Desiccated Coconut
3/4 cup Almonds, chopped and toasted
1/4 cup Almonds, ground (do not toast)
1 cup Mini chocolate chip morsels
Using a paddle in your stand mixer, blend the butter and sugar until fluffy. Add the eggs and the vanilla extract.
Then pour your desiccated coconut.
Add your other dry ingredients (flour, baking powder, salt) a cup at a time until combined. Add the toasted almonds, ground almonds, and chocolate morsels.
Remove from the stand mixer and allow to chill for 30 minutes, covered with cling wrap.
Remove from the chiller and divide the dough into two. Using your hands, place the dough on top of a cookie sheet lined with parchment paper and form a 10 x 3 inch log, resembling a loaf. It should also be about 3/4 inches high. Bake for 30 minutes at 180 degrees Celcius.
Remove from the oven and allow to cool on it's baking sheet for 30 minutes.
Then slice into half inch pieces using a serrated knife. Place on top of the baking sheet and bake for 15 minutes at 165 degrees Celcius. Remove from the oven and allow to cool in the baking sheet. This will slowly harden as it cools off.
Albeit time-consuming, it's worth a try with a hot cup of illy coffee. Mmmm...