Tuesday, January 18, 2011

Choose Your Own Biscotti.


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):

dried cranberries
walnuts
mini chocolate chips
pistachios
dried mango
espresso powder
almonds
hazelnuts
crack rocks
flax seed
peanut butter

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.


17 comments:

  1. Dude, we were munching on dried pineapple on the way home yesterday. Which is to say that the kid was saying "Yuck! Pblblbluuuh!" when I tried to hand her one. And I was eating them thinking, "This would be much better IN something." Now I think I know how to dispose of the rest of the bag. As for me, though, there will be chocolate. Oh yes. There will be chocolate.

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  2. Debbie - I remember eating around the pineapple bits in dried fruit mixes as a kid, too. Dare I ask if there will be pineapple AND chocolate? Muahaha.

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  3. Holy crap, this speaks to me. I love island flavored things. And this doesn't look too hard either...win win.

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  4. I love your flavor combo, seems like it would really stand out.

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  5. A vacation in a biscotti. Love it!

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  6. you know, the one & one time i ever made biscotti, i failed miserably. it crumbled. it wasn't pretty. it was disheartening.

    yours? so professional looking!

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  7. this post made my day! seriously, i think i would choose biscotti over cookies and brownies most days (who am i?!). my favorite local coffee shop makes their biscotti with dried cherries and toasted pistachios. it's so good it doesn't need chocolate (but i might drizzle on some dark choc just to test it out). can't wait to give this recipe a whirl--it looks like a cinch!

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  8. Terry's grandma is full blown Italian and she makes Biscotti cookies. She gave me her recipe along with all her other Italian Family Recipes. I need to try and make them.

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  9. Angry Asian - I've seen what your dexterous hands can do with yarn and won ton wrappers. I'm sure a second go would make biscotti your bitch.

    Taylor - mmm...I love dried cherries in baked goods. This really is one of those recipes that is as easy to make as it looks.

    Erin - you should make them and share the recipe on 409 :D

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  10. Great, I miss this yummy and delicious looking blog post because blogger hates me and I had to go to the dentist. BOO!

    Ok, so, yea, them biscottis are looking all yummies and I want to dip them in chocolate milk and make sex noises.

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  11. Congrats, Ali!!!

    You totally just won the stylish blogger award. See your shout out at my blog!!

    http://theshannonjig.blogspot.com/2011/01/style.html

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  12. Bart Simpson should advertise this cookie for you. And the greatest part, people with peanut allergies can enjoy it!

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  13. Coconut and Macadamia nuts is a great combo!
    Swing by my blog sometime @ www.form5artisan.blogspot.com

    Cheers!

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  14. Just stumbled across your blog from Joy the Baker and I just love it! I really like all your photographs and you unique style!

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  15. HA! My spatula does the same damn thing. Almost lost it in some batter the other day; only saw it because it was bright red. :)

    I recently played a game of "choose your own granola." I went for cranberry and pine nuts.

    I'd steal your biscotti if I was your neighbor.

    [K]

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  16. Kim - that's what I'm going to have to do: start buying brightly colored spatulas in case of cookie dough decapitation.

    Stealing granola is one of my favorite past times, btw.

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  17. I can almost taste the crunch! I love having a base recipe and then tossing in whatever I'm in the mood for. Brilliant!

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