Coconut Biscotti

coconut-biscotti

Ever since realizing how easy it is to make biscotti, I have been eager to try many different flavors.  Since I don’t drink coffee or tea though, I needed to find someone to bake for…and then I realized, I have the perfect recipient – my mother in law!  She drinks quite a bit of coffee and I knew she would happily be my taste-tester.  Last week I decided to whip up a batch since I knew I would be seeing her soon, and I happened to have all the ingredients for this recipe in my pantry.  Perfect!  These were quick and simple to make, and had just the right amount of coconut flavor.

coconut-biscotti-2

Coconut Biscotti
Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. grated nutmeg
3/4 cup sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. coconut extract
1 cup flaked coconut
3 oz. dark or semi-sweet chocolate, finely chopped

Directions:
Preheat the oven to 300 degrees F.  Line a baking sheet with parchment paper.

In a medium bowl, mix together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt and nutmeg.  Set aside.  In the bowl of a stand mixer, combine the sugar, eggs, vanilla and coconut extracts.  Beat on medium-low speed until thick and smooth, about 2 minutes.  With the mixer on low speed, add in the dry ingredients and mix until just combined.  Fold in the flaked coconut with a spatula.

Turn the dough out onto the parchment-lined baking sheet.  Divide into two equal segments and form each into a log 1-inch deep, and approximately 4 inches wide.  (Be sure to leave room between the logs as they will spread during baking.)

Bake for 40 minutes.  Remove from the oven and let cool for 5 minutes on a wire rack.  Using a serrated knife, cut the logs diagonally into 14-20 slices, depending on thickness.  Lay the slices on their sides and bake for 10 minutes.  Flip the slices over and bake for 10 minutes more.

Place the chocolate into a heatproof bowl.  Microwave in 20 second intervals, stirring in between, until completely melted.  Drizzle over the biscotti and allow to cool until the chocolate is set.

Source: adapted from Elly Says Opa!

8 Responses

  1. I’m ready to start experimenting with different biscotti flavors too! (Only, I love coffee and tea, so I tend to be my own taste tester. 🙂 ) Your biscotti are so pretty! Nice shot with the tea pot too.

  2. i love this one,, looks great ann.

  3. I’ve never tried coconut biscotti before, but these look really good! I love your tea set, btw 🙂

  4. What a great biscotti flavor – looks great!

  5. I just made coconut oatmeal cookies, I am going to try your biscotti next. I adore coconut!

  6. I love coconut and chocolate together, especially if I can add coffee in the mix. Thanks for the great post! I love the second picture, btw.

  7. Yours are so pretty and I love the tea kettle. It’s very European 😉

  8. I just made the coconut biscotti and they are fantastic! It’s only my second try at biscotti, but I’m sure I’ll be making these again. I even dipped some biscotti in chocolate instead of drizzling. (Hey, what’s not to love about more chocolate?)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: