Unless you have some sort of weird aversion to delicious crunchy things, I think it's safe to say that there's a biscotti out there for everyone. It's such an easy, laid back, "hey, whatever man" treat. You can add as many or as few ingredients as you want, depending on your degree of creativity (or laziness.)
Let's take a look at the possibilities (feel free to chime in):
mini chocolate chips
In the words of Black Sheep: the choice is yours.
To continue with the tropical kick I've been on as of late, I decided to go with toasted coconut and macadamia nuts for add-ins. Dried pineapple would have rounded it out perfectly but I didn't have any on hand. Next time, definitely.
Toasted Coconut and Macadamia Nut Biscotti
Adapted from Giada De Laurentiis
Makes about 2 dozen biscotti
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temp
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla
2/3 cup shredded coconut, toasted*
3/4 cup macadamia nuts, chopped
Optional: white chocolate for drizzling
*some prefer toasting coconut in the oven but I just do it on the stove. Spread an even layer in a pan set over medium heat and stir constantly until it starts to brown. Just keep an eye it - it can burn pretty quickly.
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour and baking powder. Set aside.
Using an electric mixer, beat together the sugar, butter and salt in a large bowl until well mixed.
Beat in the eggs one at a time. Mix in vanilla.
Add in the flour mixture and beat until just combined. Stir in the coconut and macadamia nuts using a sturdy spoon or spatula.
"Sturdy" being the operative word here.
Form the dough into a log about 12-inches long and 4-5 inches wide.
Slide it into the oven and let it bake for 35-40 minutes until golden brown.
Let it cool for 30 minutes.
Carefully transfer the log to a cutting board. Using a serrated knife, cut into 3/4 inch-thick slices. I find that short sawing motions make this step a little easier and keeps the dough from crumbling.
Place the biscotti back onto the baking sheet.
Let them bake for another 10-15 minutes, until golden(er) brown. Transfer the biscotti to a wire rack to cool completely.
Melt some white chocolate and drizzle over the biscotti (I left half of them naked.) As bizarro as it sounds, I occasionally crave them sans chocolate.
Crispety. Crunchety. And better than a Butterfinger, if you ask me.Tweet