Monday, 7 July 2014

Coconut Lemon Biscotti

Near the beginning of mine and Adam's relationship Adam had requested I make him biscotti. I had never tried making it before but it seemed easy enough. They ended up tasting really good, but they looked more like scones. I did not prepare them correctly. 

Later on, I received a holiday cookies recipe book and there were two different recipes inside for biscotti. I thought I'd give them a try again, and with the one recipe I ended up making a perfect batch of biscotti. Since then, I use this recipe every time I make them and just switch out the add-ins (chocolate chips, almonds, etc.).


With the leftover lemon chips I had on hand and the new bottle of coconut extract I picked up, I decided to make lemon chip biscotti with coconut drizzle. 

Ingredients:
1 stick unsalted butter (or 8 tablespoons)
2/3 cup sugar
1 teaspoon vanilla extract
2 large eggs - room temperature, beaten
2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup lemon chips

Drizzle:
icing sugar
1 teaspoon coconut extract
water

1. Preheat oven to 350 degrees. Grease baking sheet.

2. Beat butter, sugar, and vanilla extract together with an electric mixer or wooden spoon until light and fluffy. Gradually beat in the eggs. 

3. Sift the flour and baking powder into the bowl and work in with a wooden spoon. When almost combined, add lemon chips and mix thoroughly to make soft dough.

4. Flour your work surface and divide your dough into 2 equal portions. Using well floured hands, lift a portion of dough onto prepared baking sheet and shape into a brick 10 x 3 1/2 inches. Do the same thing with the second portion.

5. Bake in the preheated oven for 25 minutes or until golden and just firm. 

6. Remove the baking sheet from the oven and set on a wire rack to cool for 10 minutes. Using a serrated knife, slice the logs on the diagonal about 1/3 inch thick. (I removed the logs onto a cutting board to cut them). Then put each piece on the baking sheet cut-side down and return sheet to oven. Bake for 10 minutes or until golden brown. 

7. Remove baking sheets from the oven and let biscotti pieces cool. Once cool, mix icing sugar, coconut extract and water until you reach a good drizzle consistency. Using a spoon drizzle icing mixture over pieces and let harden. 



These turned out super yummy! The lemon chips and drizzle weren't overly sweet. It was a lovely, light cookie to have with coffee or tea.


I also recently whipped up some easy macaroons with some ingredients I had. They were so soft and chewy and didn't last very long!

I hope you had a great weekend!
xo Jen


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