I have a delicious Biscotti recipe to share with you today!
It’s crispy, it’s crunchy, it’s coconutty and perfect for
dipping into a cup of hot tea or coffee!
Biscotti is so easy to make and there are so many options!
Once you find the recipe you love, you can just change out
the ingredients for different variations. Next time I make
these coconut biscotti, I think I’ll add some chopped
macadamia nuts! Yum!!
All you do is mix the dough, divide it into thirds, then
pat it into logs on a floured work surface with floured
hands. Bake for 30 minutes, let cool for 15 minutes,
then slice into 1/4″-1/2″ slices. Bake again for 20
minutes, turning them over halfway through.
Once the biscotti have cooled, dip each cookie into melted
Candy Melts, then into shredded coconut. I like to use
shredded unsweetened coconut because it’s so finely
shredded and I just like that look!
Melting the Candy Melts in the microwave is easy, but at
that point it’s pretty thick. To thin it out, all you have to do
is add a bit of shortening, which makes dipping so
that point it’s pretty thick. To thin it out, all you have to do
is add a bit of shortening, which makes dipping so
much easier.
If you prefer to use white chocolate, here is a step-by-step
tutorial so that you don’t do what I did and scorch a beautiful
bag of white chocolate chips in the microwave!!
DOUBLE COCONUT BISCOTTI
2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sweetened coconut (I used Baker’s)
3 large eggs
2 teaspoons vanilla extract (or coconut extract)
1 bag of white Candy Melts
1-2 tablespoons shortening
1 1/2 cups finely shredded coconut (I use this)
Preheat oven to 350 degrees. In a large bowl,
whisk together flour, sugar, baking powder and
salt. Stir in coconut.
In a small bowl, (or mixer) beat the eggs and vanilla,
then add (or mix using lowest speed on mixer) the
flour mixture.
Knead the dough on a lightly floured work surface
until smooth. Divide dough into thirds and shape
into logs about 3″ wide by 7″ long.
Place logs on a parchment lined baking sheet, 3″
apart and bake for 30 minutes. Transfer to a
wire rack to cool – about 15 minutes.
Using a serrated knife, thinly slice the logs
crosswise, about 1/4″ thick. Lay the slices on
parchment lined baking sheets. Bake until crisp
and lightly golden, rotating baking pan and turning
biscotti over halfway through. 20 minutes total.
Remove from oven and cool completely.
Place the Candy Melts into a microwavable safe
bowl, along with a tablespoon (or more) shortening
and melt according to package directions. Dip
top/bottom/side of biscotti into mixture, then dip
immediately into shredded coconut. Place on a
parchment lined baking sheet to harden, or into
the refrigerator to speed up the process.
Makes approximately 5 dozen.
If you love biscotti but have never made it before, you
should give it a try! It’s really very easy and so great
for gifting!!
Welcome! I’m Jina, the Baker, Photographer and Afternoon Tea Caterer behind Pink Piccadilly Pastries! I’m here to share sweet, simple & Tried & True Recipes & Tips for Afternoon Teas.