Baking Day: Double Coconut Biscotti

I have a delicious Biscotti recipe to share with you today!

It's crispy, it's crunchy, it's coconutty and perfect for 

dipping into a cup of hot tea or coffee!

Biscotti is so easy to make and there are so many options!

Once you find the recipe you love, you can just change out

the ingredients for different variations. Next time I make 

these coconut biscotti, I think I'll add some chopped

macadamia nuts! Yum!!

All you do is mix the dough, divide it into thirds, then 

pat it into logs on a floured work surface with floured

 hands. Bake for 30 minutes, let cool for 15 minutes, 

then slice into 1/4"-1/2" slices. Bake again for 20 

minutes, turning them over halfway through.

Once the biscotti have cooled, dip each cookie into melted

Candy Melts, then into shredded coconut. I like to use

shredded unsweetened coconut because it's so finely 

shredded and I just like that look!

Melting the Candy Melts in the microwave is easy, but at
that point it's pretty thick.  To thin it out, all you have to do
is add a bit of shortening, which makes dipping so

much easier.

If you prefer to use white chocolate, here is a step-by-step 

tutorial so that you don't do what I did and scorch a beautiful 

bag of white chocolate chips in the microwave!!

DOUBLE COCONUT BISCOTTI

2 cups all purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups sweetened coconut (I used Baker's)

3 large eggs

2 teaspoons vanilla extract (or coconut extract)

1 bag of white Candy Melts

1-2 tablespoons shortening

1 1/2 cups finely shredded coconut (I use this)

Preheat oven to 350 degrees. In a large bowl, 

whisk together flour, sugar, baking powder and 

salt. Stir in coconut.

In a small bowl, (or mixer) beat the eggs and vanilla,

then add (or mix using lowest speed on mixer) the

 flour mixture. 

Knead the dough on a lightly floured work surface

until smooth. Divide dough into thirds and shape 

into logs about 3" wide by 7" long.

Place logs on a parchment lined baking sheet, 3" 

apart and bake for 30 minutes.  Transfer to a

wire rack to cool - about 15 minutes.

Using a serrated knife, thinly slice the logs

crosswise, about 1/4" thick. Lay the slices on

parchment lined baking sheets. Bake until crisp

and lightly golden, rotating baking pan and turning

biscotti over halfway through. 20 minutes total.

Remove from oven and cool completely.

Place the Candy Melts into a microwavable safe

bowl, along with a tablespoon (or more) shortening

 and melt according to package directions. Dip

top/bottom/side of biscotti into mixture, then dip

immediately into shredded coconut. Place on a

parchment lined baking sheet to harden, or into

the refrigerator to speed up the process.

Makes approximately 5 dozen.

If you love biscotti but have never made it before, you

should give it a try! It's really very easy and so great 

for gifting!!