It is the dead of winter now and Holidays are over and yes, no more desserts for me..but I do like to have a little cookie here and there..especially with my hot beverage to keep me warm in this insane cold! I am making a batch of my Chocolate Chip Coconut Biscotti to keep on hand. Its not too sweet and the coconut gives a nice nutty aspect.
Biscotti has gotten a bad reputation though, of being too hard to eat… I know its traditionally supposed to be dry. The name BISCOTTI means twice baked. However, it was twice baked due to the fact hundreds of years ago they needed to be able to make it last a long time due to travels and was a popular biscuit/cookie for long journeys and at war time. We have evolved, and Id like to think I can create a biscotti that has the same experience but not so hard! But I do need it sturdy enough to dip in my coffee or tea!
I love that these last for 5-7 days in air tight container or freeze even better for up to a month. Don’t be afraid to take them to work and share with co workers for coffee break, or give a few in a cookie favor bag to a teacher or take to a church function. Or, just keep them for your self!
If you see several posts on this blog for Biscotti its because I do have a few items that I adore making and if you knew me..you would know that Scones and Biscotti are my favorites to eat and bake. I am not quite sure why, other than I have concluded that if it pairs well with coffee or tea, I have a match made. I am always thinking of different flavor combinations or a new way to enjoy them. So, go ahead, make some Biscotti and enjoy with a wonderfully hot cup of tea or coffee!
After you make the dough, hand form the logs to look like this. Make it as smooth as possible with your hands!
This is what it looks like after the bake. Make sure it is baked all the way and no soft spots. When it cools, you will cut the logs with a sharp knife into slices. Bake AGAIN for another 15 minutes to do the second bake.
Cool and then dip into melted chocolate or just eat as is!
Recipe here: Chocolate Chip Coconut Biscotti
Chocolate Chip Coconut Biscotti
1 stick (4 oz) soft butter
¾ cup sugar
1 tsp vanilla extract
1 ½ tsp baking powder
2 ½ cups of AP flour
½ cup coconut
½ cup mini chocolate chips or regular..its your preference
Chocolate for dipping
Pre-heat oven 350 degrees and line a sheet pan with parchment
Cream sugar and butter until smooth
Add eggs and scrape down side of bowl before adding the rest of the ingredients
Add the rest of the ingredients and mix until combined.
Form into 2 logs
Bake 25-30 minutes until it is baked all the way through
Cool and then slice into strips.
Bake again for another 15 minutes to do the second bake
Dip in melted chocolate if desired