Thursday, February 19, 2015
Recipe: Lemon Coconut Biscotti
Italian biscotti was intended to be dunked in either wine or coffee and therefore, the addition of the beverage softened it up.
While I don't tend to dunk my cookies (even Oreos) I do like a hearty biscotti.
The main difference between the Italian biscotti and its American cousin its the softer biscotti has the addition of butter or oil. Italian biscotti contains scant amounts of shortening, if any, and uses the fat in eggs to act as a binding agent. The addition of shortening softens the dough, making it more cake-like.
This recipe is simple, subtly flavored and delicious. Give it a try.
3 cups flour
1 tsp salt
2 tsp baking powder
3 T lemon juice, divided into 2 T and 1 T
1 cup sugar
1 T vegetable oil
1 T vanilla extract
1/2 cup desiccated coconut flakes (you can substitute dried coconut flakes)
2/3 cup powdered sugar
Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Measure flour, baking powder, and salt and set aside.
In a large bowl, mix eggs and sugar until uniform. Mix in vegetable oil, 2 T lemon juice, and vanilla extract.
Add flour mixture to egg mixture and stir to combine. Stir in coconut. Divide dough in half and form each half into an 8" long log. Place on parchment lined baking sheet. Bake for 30 minutes.
Remove pan from oven and let cool 15 minutes.
Slice each log into even slices and return slices to baking sheet. Bake 12 minutes and then flip slices over and bake an additional 12 minutes. This will dry out the cookie slices nicely.
Remove from oven and let cool for about 10 - 15 minutes.
Combine powdered sugar with remaining 1 T lemon juice and drizzle over the biscotti slices when cool. Let dry and serve.
Keep in an airtight container for a few days.
Optional - replace coconut flakes with chopped almonds, hazelnuts, or white chocolate chips.