Monday, December 18, 2006

Coconut Chocolate Almond Biscotti ...

So here's the thing: This recipe is actually for coconut pecan biscotti. I could have used pecans, but I like almonds. And then, because I was using almonds with the coconut, I thought it would be fun to add chocolate chips. Plus, I had some mini chips left over from the chocolate raspberry thumbprints.

Coconut, almond, and chocolate. Dig it: They're like Almond Joy biscotti! I rock!

I've made biscotti in the past and have been mostly unhappy with the results. Biscotti advice often conflicts or is incomplete. Here's what I've learned about making biscotti: You have to let the loaves cool before you cut them. Cutting a loaf into slices when it's hot out of the oven will yield misshapen biscotti, especially if there's anything in them. Here's what else I've learned: A serrated knife is the better bet, every time. Some will tell you to use a sharp chef's knife and to make swift, clean cuts. I don't think that's the best advice. You can try both kinds of knives on your biscotti recipe, as the first cut at the very end of the loaf yields a little heal of biscotti loaf that you're just going to eat right then and there anyway. And the second slice will be pretty tiny, too. Decide which knife is best for your recipe. But I think it's hard to go wrong with the serrated. Just hold the sides of the loaf as you cut to minimize messing up the ends of the slices.

To toast almonds, place them in a single layer on a baking sheet and stick 'em in the oven for about 10 minutes at 350. Let cool and then chop.

Coconut Chocolate Almond Biscotti
(No idea of the original recipe source—I jotted it down on an index card—but basic biscotti recipes don't vary much. The combo of coconut, chocolate, and toasted almond was my contribution.)

1/2 C. unsalted butter, room temperature
3/4 C. firmly packed brown sugar
2 eggs
1/2 C. + 2 T. sweetened shredded coconut
2 1/4 C. flour
1 1/2 t. baking powder
1/4 t. salt
1 C. chopped toasted almonds
1 C. chocolate mini chips

Cream butter and sugar. Add eggs one at a time, beating well after each addition. Beat in coconut. Mix flour, baking powder, and salt. Gradually stir dry ingredients into butter. Mix in almonds. Cover and refrigerate for 30 minutes. Heat oven to 350. Line two cookie sheets with parchment paper. Shape half of dough into 2-inch-wide log. (Beth Note: When forming the loaves, they should be about 2 inches wide, about 3/4-inch high, maybe 10 inches long.) Put on sheet. Bake until golden and firm, about 35 minutes. Cool 20 minutes on cookie sheets. Reduce oven to 325. On work surface, cut logs diagonally into 1/2-inch-thick slices. Place cut sides down on cookie sheets and bake until crisp and golden, turning once (about 15 minutes total). Cool completely on racks.


Blogger Newsandseduction said...

i wonder if I were here before. Your profile rings a bell.

8:47 PM  

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