yumyumyummers

coconut biscotti

In baking, culinary experiments, desserts, snacks, sweet treats on 01.03.12 at 11:56 pm

there’s something about coconut that makes me happy. :) it’s one of my favorite flavours — whether it’s gelato, pad thai or some fruity blended bevvie. and coconut has that fantastic aroma that reminds me of a tropical oasis. i guess you could say it takes me to my happy place… so i figured why not infuse a little coconut into some baking? coconut, take me away… :)

inspired by fellow food blogger linda at savoring every bite (aka the biscotti queen!), i thought i’d experiment with a new cookie flavour and make a batch of biscotti chockful of coconut. and let me tell ya, these didn’t last too long in the cookie jar!

– pre-heat oven to 350F

the dry ingredients:
whisk together the following ingredients in a medium prep bowl
– 2 cups all-purpose flour
– 1/2 cup whole-wheat flour
– 1.5 tsp baking powder
– 1/2 tsp salt

the batter:
mix together the following ingredients with a stand mixer until well combined
– 1/2 cup sugar
– 1/2 cup (1 stick) unsalted butter (at room temperature)

– add 2 large eggs (beaten) to batter
– add 1 tsp pure vanilla

– once eggs and vanilla are mixed into the batter, gradually add the dry ingredients mixture to the bowl.
– using a spatula, fold 1.5 cups shredded unsweetened coconut
– add 1 tsp toasted coconut sugar (optional)
– fold ingredients together until well combined
– add 1 large egg (beaten) and 1/2 cup water (optional, if your batter is drying out too much)

bake the biscotti:
– lightly dust your hands with flour before handling the dough
– divvy dough into two long logs on a baking sheet lined with cooking parchment paper
– bake biscotti logs on baking sheet at 350F for approx 25min or until lightly toasted
– remove from oven & allow to cool on rack for 10min
– reduce oven temperature to 325F

– move the biscotti logs onto a cutting board
– slice logs evenly on the diagonal
– place the biscotti slices onto the lined baking sheet
– bake biscotti slices for approx 15-20min at 325F
– remove from oven & allow to cool completely

food styling:
– store in an airtight container
– perfect for dipping with lattes, hot chocolate or a cup of your fave tea
– also makes for a fantastic homemade gift for the holidays… or just because. :)

adapted from savoring every bite

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  1. She is the biscotti queen. These look great. I love biscotti and I love coconut, but haven’t paired them.

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  2. I agree, Linda really is the biscotti queen. Yours looks delicious! x

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  3. Yum! Coconut makes me happy too! And so happy for the mention! I’ll definitely be baking a batch of these as soon as my biscotti jar is empty!

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  4. Biscotti is one thing that I’m yet to try baking but yours with coconut is a pretty unique concept that I’ve encountered. Very original!

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  5. I think I may have found tomorrow’s dessert! I am a biscotti addict!

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