Chocolate, Orange, Coconut Biscotti
Delightfully crunchy with just a hint of sweetness, these twice-baked Italian cookies make the perfect after-school snack or lunchtime treat for your youngsters or a sweet escape for your work-time snack break (they are exceptional for dunking in coffee or tea). I’ll be making these with chocolate, orange, and coconut, but you can easily flavor them with your favorite mix-ins. Gluten-free of gluten-full (I’ll be making them gluten-free), homemade biscotti are super easy to make, and I bet your kids will wanna join the fun, too!
Ingredients
110 grams sugar
70 grams unsalted butter, room temperature
80 grams whole egg (about 1.5)
5 grams vanilla extract
210 grams all-purpose gluten-free flour (or you can use regular flour)
6 grams baking powder
4 grams salt
50 grams unsweetened desiccated coconut
150 grams bittersweet chocolate, chopped
2 each oranges zested
sugar in the raw, if desired
Preparation
1. Preheat oven to 325F.
2. Place sugar and butter in bowl of a standing mixer fitted with the paddle attachment. Cream until light and fluffy, about 5 minutes.
3. Mix in eggs one at a time until completely emulsified after each addition.
4. Add dries and mix until just combined.
5. Mix in coconut, chocolate, and orange zest.
6. Transfer to a lightly floured surface and roll into an evenly shaped log. Transfer to parchment or non-stick baking mat lined sheet tray. Sprinkle with sugar in the raw, if desired.
7. Bake in preheated oven until just baked but not really colored, about 12-15 minutes for convection or 20-25 minutes for conventional. It should be cooked and set but still soft.
8. Allow log to cool and then thinly slice, on the diagonal, with a serrated knife. (You can always freeze the dough at this stage to prep in advance and save for later.) Place slices back on sheet tray and bake for another 5-7 minutes (convection) or 12-15 minutes (conventional) until lightly colored and fully baked/crisp to the touch.
9. Cool completely.
10. ENJOY!!!
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