Close

Chewy Ambrosia Biscotti

Chewy Ambrosia Biscotti
Iain Bagwell
Active
25 Minutes
Total
2 Hours

Yield

Makes 22 peices (serving size: 2 pieces)

The flavors of ambrosia meet the buttery, crunchy texture of biscotti in this genius twist on a traditional treat. Our Test Kitchen raves that these biscotti are perfectly crunchy, with hints of toasty coconut, orange zest, and maraschino cherries blending together beautifully. This tasty biscotto is a lovely cookie choice with a flavor profile that can’t be beat. It couldn’t be more perfect when paired with a steaming cup of coffee at breakfast or after dinner during the holidays; however, we think you’ll like it so much that it finds its way to the table well into the New Year. These biscotti are studded with festive red dots thanks to the maraschino cherries, and (in a happy twist), the cookies can be prepared and frozen up to one month in advance. Make someone’s Christmas extra merry by treating them to a batch of these biscotti with their favorite coffee or tea.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped maraschino cherries, drained and patted dry
  • 1 tablespoon orange zest

How to Make

  1. Preheat oven to 300°F. Stir together flour, baking powder, salt, and baking soda in a small bowl. Beat sugar, eggs, and vanilla in a large bowl with an electric mixer on medium speed until thick and pale, about 2 minutes. Stir in flour mixture, coconut, cherries, and orange zest. (Dough will be very sticky.)
  2. Turn dough out onto a heavily floured surface; knead lightly 8 or 9 times. Shape dough into a 15- x 3-inch loaf, and place on a parchment paper-lined baking sheet; pat to 3/4-inch thickness.
  3. Bake in preheated oven until loaf is golden brown, about 40 minutes. Cool on pan on a wire rack 5 minutes. Cut loaf diagonally into 22 (1/2-inch-thick) slices. Place slices in a single layer on same parchment paper-lined baking sheet, and bake 20 minutes, turning slices over halfway through baking. Remove from baking sheet; cool biscotti completely on wire rack, about 20 minutes.