Monday, November 6, 2017

Crunchy Cookie Butter and Coconut Biscotti

Sue and I received 2 jars from Penotti Canada the other day as a gift - one was Duo Penotti Cookies and Milk Spread, the other was Cookie Notti Crunchy Cookie Butter (click here to see Penotti products)
We used the Cookies and Milk Spread to make some adorable Halloween no bake cookies. (Check back for that link!) But.... the Cookie Notti Crunchy Cookie Butter sat on my counter while I debated what to make with it. I then made the mistake of taking a spoon to sample it. Needless to say I have no self control when it comes to delicious treats and had to have Sue wrestle it from my hands. 
I did save enough to make these tasty biscotti though. Thank goodness. 
The world needs these cookies. #TrueStory
The flavor of the cookie butter lends itself very well to a biscotti cookie. Perfect for dipping in coffee, tea, or (in my case) hot chocolate!

Crunchy Cookie Butter and Coconut Biscotti

1/2 cup butter, melted
1/2 cup sugar
2 eggs
1/2 cup Cookie Notti Crunchy Cookie Butter  (or original would work too)
1 tsp coconut extract
1 tsp vanilla
pinch salt
2 tsp baking powder
3/4 cup toasted coconut
2 cups flour
1/2 cup Skor bits

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside. 
In a mixing bowl, beat together melted butter, sugar, eggs, Cookie Notti Crunchy Cookie Butter, coconut extract, and vanilla extract. 

Beat in salt, baking powder, and coconut until well combined.
Beat in flour and Skor bits until no flour streaks are visible. 
Take the cookie dough and divide it in half. Form each half into a log about 12 inches by 4 inches. (Note - it helps to make little measurement marks on your parchment paper so you know how big the logs should be.)

Bake at 350 for 25 minutes.
Remove from oven and let cool 10 minutes. Slice the logs into 1 inch slices. (Note - a serrated knife works best.) You should get 12 slices per log.

Place the the slices, cut side down, back on the cookie sheet. When all the slices are back on the tray, return to 350 oven for 10 minutes. Flip all the slices over, then bake 10 more minutes.  
Remove tray from oven and let sit for 5 minutes, then remove biscotti to a wire rack to cool completely. 

To store, place in an airtight container, they do not need to be refrigerated. 

Biscotti are also a great choice for gifts! Tie them up in a see-through bag and tie with a pretty ribbon. Package them up and they ship very well. Need an idea for a Christmas cookie exchange? Look no further - the cookie butter flavor with the coconut is lovely for the holidays. 

My favorite cookies are soft and squishy but every now and again a good crunchy biscotti with some hot chocolate (or chai tea!) just can't be beat. 

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