It’s hard to imagine the number and variations of cookie recipes existing in books, magazines and personal recipe files filled with family favourites. This of course doesn’t take into account thousands of recipes available from anywhere in the world on countless websites.
Although I certainly have my share of cookie recipes, some we’ve enjoyed for decades, there’s nothing like a cookie jar filled with biscotti!
It has only been in more recent years that biscotti have been added to my cookie recipe collection . It seems if you can think of a delicious new biscotti flavour someone has already packed it into a tasty recipe ready for all to enjoy. Depending on additional flavourings and ingredients, biscotti can be made quite inexpensively and don’t require a lot of baking expertise.
In my opinion one can never have too many biscotti recipes so I’ve lined up a few new interesting ones for testing in the coming weeks.
My love of anything coconut made choosing the first recipe to try out Coconut Lime Biscotti….which did not disappoint!
Coconut Lime Biscotti
½ cup unsalted butter at room temperature
1 cup superfine (fruit) sugar
zest of 2 limes
2 large eggs
½ teaspoon vanilla extract
3 tablespoons lime juice
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/3 cup desiccated coconut
pinch of salt
White Chocolate and Coconut Coating
8 ounces white chocolate
2/3 cups desiccated coconut
- Sift together flour, baking powder, baking soda and salt.
- Beat together butter, sugar and lime zest in a large bowl until well blended.
- Add vanilla and eggs scraping sides of bowl as necessary until combined
- Stir in dry ingredients, coconut and lime juice until a soft dough forms.
- Turn dough out onto a lightly floured surface, divide in half and form into 2 rolls approximately 2 inches thick and 14 to 16 inches long leaving 3 inches between the rolls.
- Bake in a preheated 375 degree F. oven for 20 to 25 minutes until golden in colour.
- Remove from oven and let rest for about 5 minutes then using a serrated knife slice into 1 inch slices on an angle.
- Space the biscotti to leave a little room between each biscotti and return to oven for 15 to 20 minutes until crisp. biscotti will harden as they cool.
- Melt white chocolate and brush onto cooled biscotti, dip into coconut then place on wire rack to set.
- Store in an airtight container, freeze or keep at room temperature for up to 5 days.
Notes, Tips and Suggestions
- For extra flavour, next time I will toast the coconut that goes into the dough.
- Thinking that it might be too much I only added the zest of 1 lime to the dough, will use the zest of two limes as indicated in the recipe when making again.
- Brushing the chocolate on the biscotti as opposed to dipping them in is a great idea…just enough chocolate to hold on to the coconut.
- I used a large baking sheet and was able to make 2 long rolls, for a standard size sheet make 3 rolls.
More Biscotti recipes…
Chocolate Orange Pecan Biscotti
Apple Cinnamon Biscotti
Maple Walnut Biscotti
Banana Walnut Biscotti
Mocha Chocolate Chunk Biscotti
Peanut Butter and Chocolate Biscotti
Apricot Toasted Almond Biscotti
Coconut Almond Chocolate Chip Biscotti