Amaretto Coconut Biscotti Cookies

These crispy, crunchy Amaretto Coconut Biscotti Cookies are perfect for dipping in a hot cup of coffee, tea, or even hot chocolate. As a bonus, the amaretto salted caramel drizzle will flavor your beverage in addition to adding a salty, caramel sweetness to these crunchy cookies.

Who doesn't love a crispy Christmas cookie? You know the ones, right? The kind Santa can dunk in his glass of milk or hot cocoa. I happen to have several crispy cookies recipe I know the jolly old elf himself will love, and they are: Iced Gingerbread Trees and Snowflakes, Santa's Favorite Sugar Cookies, Peppermint Shortbread Cookies, and Fried Rosette Snowflake Cookies.

The ingredient list:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

Ingredient information:

AMARETTO - An almond flavored liqueur that is added to both the biscotti dough and the caramel drizzle. This ingredient is optional if you prefer not to use alcohol.

SLICED ALMONDS - The additional crunch, flavor, and visual appeal the almonds provide are worth their weight in gold. Toasting the almond slices in a dry skillet really brings out their nutty flavor.

COCONUT FLAKES - I used sweetened coconut flakes in these cookies, but feel free to use unsweetened coconut flakes if you prefer. Toasting the coconut flakes in a dry skillet along with the sliced almonds will enhance their flavor.

PURE VANILLA EXTRACT - For the very best flavor, always use pure vanilla extract, paste, or vanilla beans. Imitation vanilla should remain on the store shelves in order to do your home baking justice.

PURE ALMOND EXTRACT - Just like the vanilla, do your baking justice by using pure almond extract. The flavor profile of pure almond is so much better than imitation, but remember that a little almond extract brings a very big flavor, so use it sparingly and only the amount the recipe calls for.

BUTTER - I prefer using salted butter. You may use unsalted butter if that's what you like to use with your baking, just make sure it's softened to room temperature before blending.

EGGS - Large eggs are always what recipes call for unless otherwise noted. This recipe is no different. Room-temperature eggs blend more efficiently, so remember to set your eggs on the counter for at least 30 minutes before blending.

ALL-PURPOSE FLOUR - I tend to use unbleached all-purpose flour for all of my baking. Feel free to use bleached all-purpose flour if that's what you prefer.

GRANULATED SUGAR - The granulated sugar not only gives the biscotti sweetness, but it also aids in the crispiness of the cookie after baking.

BROWN SUGAR - This ingredient will give the caramel drizzle its deep, rich flavor and color. You may use either dark or light brown sugar. The choice is yours. The difference is that dark brown sugar has more molasses and a deeper flavor than light brown sugar.

LIGHT CORN SYRUP - In addition to adding sweetness, the light corn syrup is helpful in providing a beautiful drizzling consistency for the caramel after the cookies are fully baked and cooled.

HEAVY CREAM - This ingredient brings additional richness, and lends a beautiful golden brown color to the salted caramel drizzle. You don't need much heavy cream, but a little goes a long way in adding flavor and visual appeal to the finished biscotti.

BAKING POWDER - This ingredient helps give a slight rise to the biscotti while the cookies are baking.

KOSHER SALT - I always bake with kosher salt and that's what I call for in my recipes. However, using table salt is perfectly fine if that's what you have on hand. See the note below regarding the use of table salt.

Kitchen tools and equipment needed:

• hand mixer or stand mixer
• kitchen scale (optional)
• measuring cups and spoons
• large skillet
• silicone spatula
• serrated knife
• baking sheets
• parchment paper
• wooden spoon
• kitchen timer
• cooling rack
• 3 quart heavy bottom saucepan
• cutting board

How this recipe came to be:

In 2014, I wanted to make an unusual flavored biscotti for Santa. One that I hadn't seen or heard of before. I decided to use amaretto, which is an almond-flavored liqueur, and also toasted almond slices and coconut flakes to flavor the dough.

The result is a highly flavored, crispy cookie with a salted caramel amaretto drizzle that will knock your Christmas stockings off!!
You're welcome!

How to make biscotti with amaretto and coconut:

• Toast the almond slices and coconut flakes in a dry skillet until fragrant.
• Blend the biscotti dough ingredients together.
• Stir in the toasted coconut and almonds.
• Divide the dough in half and shape each half into a long, flat log on parchment-lined baking sheets.
• Bake as the recipe instructs. Remove and allow the cookie logs to cool completely.
• Once cool, slice the logs diagonally into 1" slices and arrange on the parchment-lined cookie sheets to bake for the second time.
• Meanwhile, make the caramel drizzle.
• After the biscotti are twice baked and cooled, drizzle with the amaretto caramel sauce.

Add-in and swap-out suggestions:

Not a fan of almonds? No worries. Feel free to substitute any type of chopped nut you prefer. Or, omit nuts entirely. Same with the coconut flakes, you can leave them out if coconut isn't your thing. It's completely your call.

Adding any type of dried fruit (cherries, cranberries, blueberries) would be a lovely addition to the biscotti dough.

If omitting the amaretto, feel free to swap out your favorite liqueur, or leave the alcohol out entirely.

Can these cookies be frozen after baking?

You bet.

I suggest freezing the biscotti without the caramel drizzle if you can (drizzle them once they're thawed and ready to serve), but if you need to, these cookies will freeze perfectly well topped with the caramel drizzle.

Can the biscotti cookie dough be frozen before baking?

Yes.

If you're the type of person who likes to keep cookie dough in the freezer to have at the ready, I commend you, and this dough is perfect for that.

Divide the dough in half and shape each half into a long, flattened log (as the recipe instructs). Wrap each log with several layers of plastic wrap and freeze on a flat surface for up to 3 months.

Thaw the dough in the refrigerator overnight, and when ready to bake, follow the instructions as written on the recipe card.

How many cookies does this recipe yield?

As written, this recipe makes 24 biscotti (12 slices per log).

Can these cookies be made without the alcohol?

They sure can.

Omit the alcohol and replace the quantity called for with heavy cream and a ⅛ teaspoon of almond (or vanilla) extract.

What does biscotti mean, and where do biscotti cookies originate?

Biscotti means twice-baked in Italian.

Biscotti (originated in Prato, Tuscany, in the 14th century) are long, thin, crisp cookies typically made with nuts. Biscotti are intended to be dipped in coffee or espresso, which explains their firm, crispy texture.

My top tips for recipe success:

• Once the biscotti logs have been baked for the first time, allow them to cool completely. Once cool, gently use a sawing motion with a serrated knife to slice the cookies diagonally into 1" slices to achieve the iconic biscotti shape.
• After their second bake, cool the biscotti completely before drizzling it with the caramel sauce.
• Toasting the almonds and coconut flakes will bring out more delicious flavor. Do not skip this important step. However, do not walk away from the stovetop while toasting because it happens quickly. Once the nuts and coconut become flagrant, remove the pan from the heat so they don't burn.

How to serve Amaretto Coconut Biscotti Cookies:

Serve these delicious Amaretto Coconut Biscotti with Amaretto Salted Caramel Drizzle with your favorite hot beverage.

Enjoy how the crispy, crunchy texture of these biscotti softens the crisp cookie while also flavoring your beverage in the process.

Additional recipes you don't want to miss:

• Crunchy Pumpkin Banana Biscotti
• No-Churn Cherry Amaretto Ice Cream
• Slow Cooker Apple Pear Sauce with Amaretto
• Celebration Mimosas

I sincerely hope you'll enjoy making (and eating) today's biscotti cookie with almonds and coconut recipe as much as I've enjoyed bringing it to you!

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