The recipe I used was my go to recipe from Joy of Baking. I took the base recipe and added sweetened shredded coconut, almond slices and chocolate chips. I wanted to dip these in melted chocolate but because they were already pretty chocolatey, I left them as is.
1 teaspoon baking powder
1/8 teaspoon salt
2 cups all purpose flour
3/4 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/4 cup sweetened shredded coconut
1/4 cup almond slices, toasted
1/4 cup chocolate chips
Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together. Set aside.
In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding the coconut, almonds and chocolate chips about halfway through. With floured hands divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Transfer log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note - logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.
If you wanted to dip them in chocolate....
While biscotti is cooling, place 1-2 squares of chocolate almond bark in a mug and melt in the microwave until melted smooth (about 1 minute to 1 1/2 minutes).
Dip 1/3 or 1/2 of the biscotti into the melted chocolate and place on parchment to cool and harden.
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