Chef Chuck's Coconut Almond Cookies

Cocco Biscotti di Mandorle

A cloud of coconut, almonds and fluffy egg whites makes these cookies light, and tasty. Dipped in melted dark chocolate gives them an extra sweetness.

Coconut Almond Cookies

4 egg whites

pinch of salt

6 ounces powdered sugar

6 ounces unsweetened organic

coconut

1 cup almonds, chopped fine

1/4 cup dark chocolate, melted

Beat egg whites for 30 seconds, then add pinch of salt and gradually add powdered sugar till soft peaks form. Fold in coconut and almonds. On a greased cookie pan carefully use a tablespoon and drop batter to your desired form. Bake at 350 degrees for 20 minutes, cookies should be golden brown. Cool and dip in melted chocolate, store in refrigerator. Makes 16-20 cookies depending on the size.

Chef Chuck's Chocolate Almond Blueberry Muffins

Chocolate almond blueberry muffins are so moist and full of flavors. The addition of almonds give these muffins a nutty texture. Great as a breakfast muffin with your coffee or tea.


Chocolate Almond Blueberry Muffins
2/3 cup sugar
1/2 cup flour
2/3 cup chocolate
10 tablespoons butter
4 eggs
1/2 teaspoon yeast
1 cup almonds, finely chopped
2/3 cup blueberries


Combine and sift sugar and flour, set aside. Melt chocolate and butter in a double boiler.
Using a mixer beat eggs, slowly add melted chocolate, on low speed add sugar and flour and yeast. Mix in almonds then fold in blueberries. Bake at 350 degrees for 15-18 minutes. Makes 15 muffins.

Chef Chuck's Almond Biscotti

Biscotti di Mandorla

Let's get dunking! The almond biscotti are one of my favorite cookies. I have posted my chocolate biscotti in the past and they are both off the charts! We bake the biscotti a shorter time than usual, so that they are not so hard, but still dunkable!

Almond Biscotti
2/3 cup whole almonds
1/2 cup butter, softened
3/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla
2 eggs
2 cups flour plus 2 tablespoons
1/4 teaspoon baking powder
1/4 teaspoon salt
3 ounces bittersweet chocolate


Bake nuts 8-10 minutes at 350 degrees, cool and chop, set aside. In a mixer cream butter and sugar till light and fluffy. Add eggs one at a time, vanilla, almond extract, flour, baking powder, salt and nuts. Grease a baking pan, divide dough in half, place on pan 1/2" high and about 3 1/2" wide. Bake at 325 degrees about 25 minutes, cool 5 - 10 minutes, cut 1" thick, and bake another 5 minutes. Remove cookies and cool on rack. Melt chocolate and drizzle on cookies.