Congratulations to Penina Schoenfeld, this weeks Feature Friday winner with her perfect-for-the-holidays Chocolate Chip Almond Biscotti. If you would like to be featured on Kitchen Tested, it’s as easy as submitting a recipe here.

These biscotti are my go-to for an easy (yet semi-elegant) dessert for parties. Even if you don’t like coconut, as long as you like almonds you will LOVE these cookies (the coconut flavor is completely hidden – I promise). I use sweetened shredded coconut but I’m sure the cookies taste delicious with the unsweetened kind as well. I recently baked these cookies for my company’s holiday potluck and they were gone within minutes!

A helpful hint, as the batter is VERY sticky, I like putting the batter in the fridge for a half hour (or overnight) as it is much easier to mold when cold. Just cut the batter into four and use ¼ of the batter for each loaf. I put two loaves per cookie sheet so all four rolls can be baked at once (my oven only holds two cookie sheets at a time). These cookies also freeze VERY well and taste delicious frozen so bake a large batch and take them out when unexpected company drops by.


3 1/2 cups flour

1 tsp baking powder

1/4 tsp salt

1 cup sugar

1 cup canola oil

3 tsp almond extract

4 eggs

1 cup slivered almonds

1/4 cup shredded coconut

1/4 cup mini chocolate chips


1/4 cup cocoa powder

1 cup confectioner sugar

a few Tbsp of water

Mix flour, baking powder, salt, sugar, canola oil, extract and eggs together until smooth. Fold in almonds, coconut and chocolate chips. Separate dough into quarters and make four long rolls, around 3 inches wide. Flatten the top a bit by patting down with your hands. Place on cookie sheets and bake at 350 degrees for 20 minutes. Take out of the oven and cut into slices. Put back in the oven and bake for another 10 minutes.

Mix topping until smooth and loose and drizzle over cookies while still hot.


Recipe by Janet Weiss.