Wednesday, 19 February 2014

Coconut Biscotti

Oh My Goodness!
May I please tell you how good these biscotti are?

They are really good!
They are light, coconuty, yields a lot and the aroma.
The aroma is SO good.

While the snow is falling outside and the wind is howling.
I am dreaming of sun and warmth.
That is only happening in my kitchen where these delights were baking.

My family, co-workers and friends loved them.

You will not be disappointed.
Even my daughter, who hates coconut liked these.

The original recipe is from Jen's Favorite Cookies
The recipe states to use 10 Tbsp of butter and the equivalent in grams is 142.
I used 145 grams.

Coconut Biscotti

145 grams butter, melted
1 cup granulated sugar
3 large eggs
1 tsp pure coconut extract
1 Tbsp baking powder
1 cup shredded coconut, doesn't matter if it is unsweetened or sweetened (I used Sweetened)
3 cups all-purpose flour

*Preheat oven to 350F.
Line the baking sheets/pans with either a Sil-Pat mat or parchment paper.  Set aside.
*Mix butter, sugar, eggs, and extract together.
*Add the baking powder and coconut; mix until all is incorporated.
*Add the flour and mix again.

*Flour your hands, divide dough into either in half or into three. 
Kneed dough for a minute and make into logs.  (I made 3 logs).
*Place logs onto the same baking sheet/pan.

*Bake for 30-minutes or until logs are golden.
*Remove from oven, and place logs onto a cutting-board to rest for 5-minutes before cutting diagonally using a serrated knife.

*Place cut biscotti onto the baking sheet/pan (same one as before) on its side
and bake for approx. 5-minutes or until it is golden.

*Remove from oven and carefully turn the biscotti onto its other side to continue baking for
approx. another 3-minutes or until golden.

*Remove from oven and move to a wire-rack to let cool completely.

*Once cooled, they will harden a bit more.

***Please Note:   I always use Salted Butter and then omit the salt requested in recipes.
You should do what you feel is best.


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