Serves: 24
Total Calories: 53
*To toast coconut and almonds: Spread coconut and almonds in an ungreased shallow pan. Bake uncovered in 350° oven 5 to 8 minutes, stirring frequently, until coconut is golden brown. Cool completely, about 15 minutes.
1- Heat oven to 350°. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain). Stir in coconut and almonds, using hands if necessary.
2- Shape dough into 15 x 4-inch rectangle on cookie sheet with greased hands. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 15 minutes.
3- Cut dough 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.
4- Heat chocolate chips and shortening in 1-quart saucepan 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.
High Altitude (3500 to 6500 feet): Increase second bake to 12 to 14 minutes. When toasting coconut and almonds, bake 7 to 10 minutes.
1 Biscotti: Calories 170 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 20mg Sodium 160mg Carbohydrate 23g (Dietary Fiber 1g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4%.
Betty's Tip: If using almonds that have been frozen, make sure they are room temperature before toasting so that the coconut and almonds toast evenly.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Toasted Coconut-Almond Biscotti recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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