Christmas-Flavoured Biscotti (Chocolate-Coconut Biscotti)
photo by skat5762
- Ready In:
- 2hrs
- Ingredients:
- 9
- Yields:
-
15-18 biscotti
- Serves:
- 15-18
ingredients
- 2 large eggs
- 2⁄3 cup sugar (4 3/4-ounces)
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour (8 1/2-ounces)
- 1 cup shredded sweetened coconut (3 1/2-ounces, packed)
- 1 cup chopped bittersweet chocolate (6-ounces)
- 1 3⁄4 cups chopped peppermint, bark (10 1/2-ounces)
directions
- 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.
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RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography