Another easy recipe today; and its called Coconut Biscotti. A stereotypical serve with hot coffee in many cafes. I have friends who bias their opinions about cafes based on the biscotti served with coffee. Good biscotti counts a lot; we can even have a debate on the topic coffee with biscotti.
LOL. Lets leave that for another day and discuss the recipe instead. Our Coconut biscotti is a very basic easy to prepare recipe. No fancies in the making but the texture and the taste is 100% bang on. I have always enjoyed playing with interesting flavours when it comes to baking and so far chocolate and almond biscotti was winning the heart. But after this bake, I am have an add-on in my list and I believe Coconut biscotti deserves more admirers. It’s a must try recipe ! I suggest to bake a big jar of coconut biscotti and keep it for everyday serves with tea and coffee at home.
Good news — The recipe does not have any fat; no butter , no oil and still it tastes yummy.
I must share this – When the biscotti was in the oven Poonam (friend) came with her daughter Aarya. As I opened the door – Aarya said “ What are you baking ? is it coconut something ?” That single sentence coming from a child was a winning statement for me. If you can! Just imagine the aroma of fresh bake with coconutty mesmerization, you will be tempted to bake these.
Hey! What do you think about the creative:
1 .The making of the batter does not have any rigid specification – you just need to mix dry ingredients into wet ingredients. But yes, do take a conscious effort to measure the ingredients accurately.
2 . The prepared batter will be sticky. To shape the batter into log shape for first bake; lightly wet your hands if required. But don’t over work the dough, mix only until you see no dry flour in the mixing bowl.
3. I did two logs of the dough – that way it gets easier to bake and cut You can eye ball it or use a weighing scale to divide in half.
4 . Biscotti is baked twice, – bake the shaped logs once for almost 20 minutes, or until it gets firm to touch. Let the baked log rest for 10 minutes before cutting into slices, yes! Only ten minutes— if you wait more then 10 minutes, the baked log will be hard to cut into even slices. If you try to cut before 10 minutes, the baked log will start to fall apart and you will be left with broken crumbly mess. So stick to 10 minutes.
5 . Use a sharp serrated knife to cut the baked logs into slices about 1/4 – 1/2 inch thick on the diagonal. Use the knife in a sawing motion when cutting. Slow on speed, with a firm grip of hand to hold the log.
6 . Place the slices of biscotti on the baking sheet and bake about 10-15 minutes, turn slices over, and bake for another 10-15 minutes or until firm to the touch. The longer you bake the biscotti the more crisp and crunchy they will be.
7 . Store in an airtight container and enjoy.
1 cup of all purpose flour
2/3rd cup of desiccated coconut
1/2 cup of white sugar
1 teaspoon of baking powder
1/4th teaspoon of salt
1 teaspoon of coconut essence
1 teaspoon of vanilla essence
2 tablespoons of Chocolate chip (optional)
Preheat oven to 150 *C and line a baking sheet with parchment paper.
In a small bowl, whisk the eggs with the vanilla and coconut essence.
In a large bowl, whisk the all purpose flour, coconut flour with the sugar, baking powder and salt. Then add the egg mixture and stir until a dough forms. Divide the dough in half, and shape each half into a log that is about 3 – 4 inches wide. Transfer logs to the prepared baking sheet and bake for about 20 to 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for 10 minutes.
Transfer logs to a cutting board and, using a sharp knife, cut logs into slices about 1/4 – 1/2 inch thick on the diagonal. Place the slices of biscotti on the baking sheet and bake about 10-15 minutes, turn slices over, and bake for another 10-15 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container and enjoy!