Christmas-Flavoured Biscotti (Chocolate-Coconut Biscotti)
Christmas-Flavoured Biscotti
2 large eggs
2/3 cup (4 3/4-ounces) sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups (8 1/2-ounces) unbleached all-purpose flour
1 cup (3 1/2-ounces, packed) shredded sweetened coconut
1 cup (6-ounces) chocolate chips or chopped semi or bittersweet chocolate (I used bitter)
1 3/4 cups (10 1/2-ounces ounces) chopped peppermint bark (original recipe called for semi or bittersweet chocolate), melted, for dipping
Preheat the oven to 350-degrees.
Beat together the eggs, sugar, baking powder, salt and vanilla until creamy like pancake batter.
Gently stir in flour, coconut and 1 cup of chocolate, until completely incorporated.
Transfer dough to a silpat or parchment covered baking sheet and shape into a rough log, about fourteen inches long (and about 2/5 inches wide and 3/4 inches thick).
Smooth the top with a wet dough scraper.
Bake the dough for about 25 minutes, until just turning golden.
Remove from oven and let cool, up to 25 minutes.
Five minutes before slicing, mist lightly but thoroughly with a spray water bottle.
(This makes slicing the biscotti easier.)
Reduce oven temp to 325-degrees, wait another five minutes, then cut into 1/2-3/4-inch slices. Try to cut straight up and down, so they don't fall over during their second session.
Set the biscotti upright on a covered baking sheet, and bake for about 25 minutes, until very golden. Remove, and place on a rack for cooliing. These will crisp as they cool.
Dip half of each finished, cooled biscotto in the melted chocolate. Place on a rack over parchment or wax paper and allow chocolate to set before serving.
Store in an airtight container to keep crisp. If they don't come out as hard as you'd prefer, allow to sit out uncovered overnight.
These can be stored at room temp for about two weeks; for longer storage, wrap airtight, and freeze.
Yield: 15-18 biscuits
2 large eggs
2/3 cup (4 3/4-ounces) sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups (8 1/2-ounces) unbleached all-purpose flour
1 cup (3 1/2-ounces, packed) shredded sweetened coconut
1 cup (6-ounces) chocolate chips or chopped semi or bittersweet chocolate (I used bitter)
1 3/4 cups (10 1/2-ounces ounces) chopped peppermint bark (original recipe called for semi or bittersweet chocolate), melted, for dipping
Preheat the oven to 350-degrees.
Beat together the eggs, sugar, baking powder, salt and vanilla until creamy like pancake batter.
Gently stir in flour, coconut and 1 cup of chocolate, until completely incorporated.
Transfer dough to a silpat or parchment covered baking sheet and shape into a rough log, about fourteen inches long (and about 2/5 inches wide and 3/4 inches thick).
Smooth the top with a wet dough scraper.
Bake the dough for about 25 minutes, until just turning golden.
Remove from oven and let cool, up to 25 minutes.
Five minutes before slicing, mist lightly but thoroughly with a spray water bottle.
(This makes slicing the biscotti easier.)
Reduce oven temp to 325-degrees, wait another five minutes, then cut into 1/2-3/4-inch slices. Try to cut straight up and down, so they don't fall over during their second session.
Set the biscotti upright on a covered baking sheet, and bake for about 25 minutes, until very golden. Remove, and place on a rack for cooliing. These will crisp as they cool.
Dip half of each finished, cooled biscotto in the melted chocolate. Place on a rack over parchment or wax paper and allow chocolate to set before serving.
Store in an airtight container to keep crisp. If they don't come out as hard as you'd prefer, allow to sit out uncovered overnight.
These can be stored at room temp for about two weeks; for longer storage, wrap airtight, and freeze.
Yield: 15-18 biscuits
posted by s'kat at 1:11 PM
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