Coconut Biscotti

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A cup of coffee or glass of warm milk may not be enough sometimes. Sometimes it just needs a biscotti! A biscotti to dip it in the hot liquid but not become soggy. A perfect biscotti absorbs the flavor of coffee, but remains crunchy, it has texture and taste and snaps with every bite. Being baked twice, biscotti are dry, crunchy and firm, perfect to be dunk in your favorite warm liquid, being coffee, tea or milk.

The word biscotti derives from the latin biscoctus which means twice baked or cooked. The buttery dough is formed into logs, baked until golden then sliced and baked once more until dried out and crisp. They come in many variations: almonds, hazelnuts, chocolate, dried fruits or candied citrus peel are just a few of the options.

The very first biscotti, known under the name of Biscotti di Prato, were created in Tuscany over 6 centuries ago in the city of Prato and were made mainly from almonds. Because the double baking time dried the biscotti out, they were considered sturdy snacks, resistant to mold and able to be preserved for a longer period of time. Due to their characteristics, biscotti soon became a favorite of sailors. Christopher Columbus himself stored this kind of cookies on his ship.

It’s not my first time trying these cookies, but the first time they were made with a special gluten-free flour mix which works differently than all-purpose flour and the cookies have a different texture as well. So I was curious, extremely curious on how they would turn out. I decided to go with coconut as main flavor because I had a fresh coconut (I do eat coconut flesh whenever I can, it’s healthy and delicious so no wonder I had one in my fruit basket), but I boosted the flavor with a pinch of lime zest (which by the way, I absolutely adore).

The recipe for these coconut biscotti is incredibly simple and straight forward, you can’t go wrong with it. In fact, everything is right with it and the final biscotti are perfect to build upon them. My point is you can either add almonds, hazelnuts, chocolate chips or dried fruits in the dough or you can decorate them with chocolate after baking then dip them in shredded coconut or sprinkles.

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Ingredients

85 g butter (softened)
150 g white sugar
2 eggs
1 teaspoon lime zest
300 g all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
50 g shredded coconut

Instructions

Preheat your oven to 350F and line a baking sheet with baking paper.
Mix the butter and sugar in a bowl for at least 5 minutes until creamy and pale.
Add the eggs, one by one, then stir in the lime zest.
Add the flour, salt, baking powder, baking soda and coconut and mix with a spatula to form a dough.
Transfer the dough on your prepared baking sheet and shape it into a log.
Bake the log for 15-20 minutes until golden brown then remove from the oven and allow to cool down for 10 minutes.
Slice the baked log into 1cm thick slices and arrange them back on the baking sheet with the cut facing up.
Bake again in the oven at 330F for another 15 minutes or until golden brown and dry.
Allow to cool and store in an airtight container.