I remember the first time I made biscotti. I never really liked the stuff, but I decided to make it as part of the goodie box I was putting together for Nate’s family for Christmas. Now, to be clear, I didn’t make this for them because I didn’t like biscotti…no, no. I made it because I wanted to impress them with my baking skills and make something that sounded extra fancy. Because we all know that translates to me being extra fancy!
It’s funny though, as soon as I learn the history or a little known fact about food, the more I like it. In this case, I learned that biscotti actually means “twice baked” and that it’s one of the easiest things in the world!
A fancy name and a cool cooking method? I LOVE biscotti!
Here’s the lineup:
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3 eggs
- 1 Tbsp vanilla
- 2 cups flour
- 1 cup cocoa powder
- 2 tsp cream of tartar
- 1 tsp baking powder
- 1 heaping Tbsp instant coffee powder
- 3/4 cup shredded coconut
Preheat the oven to 325. In a small bowl, sift together the flour, cocoa powder, cream of tartar, and baking powder. Set aside. In a larger bowl cream the butter and sugars until light and fluffy, 2-3 minutes. Add the eggs and vanilla and mix well. With the mixer on low, slowly add the flour mixture to the wet ingredients. Add coffee powder. Mix until combined. Fold in the shredded coconut. Now, here’s the fun part. Dump it all onto a baking sheet (I would recommend lining with a Silpat like I have or parchment paper):
I know you’re thinking that this looks nothing like real biscotti, but trust me. Every great biscotti was shaped like this at some point! Bake at 325 for 30-35 minutes. Remove and let sit for 20 minutes. Turn the heat up to 350 (WOAH, easy now…a whole 25 degrees!)
When it’s cooled for 20 minutes, carefully move onto a cutting board. Now comes the fun part…you have to carefully slice the loaf into the traditional biscotti shape! I recommend a serrated knife and just move slow. Cut off the two ends (the short sides), and then cut the loaf in a series 1 inch slices.
Move the slices back to the baking sheet and turn onto a cut side like you see below. Stick ’em back in the oven for another 15-20 minutes. When they’re done, move them to a wire rack to cool completely.
There are so many options with biscotti, but I really love this simplistic version. I also love that the coconut is small enough to cut through without tearing up the entire cookie. But the best part is sitting outside on a cool morning like today and drinking some hot coffee.
30 DAYS OF SELF LOVE AND REFLECTION
Guys, this is something that is very near and dear to my heart. Head over to Tina’s blog to check out Day 1 of the 30 Days of Self Love and Reflection (DSLR – teehee). I am so blessed to have friends like her in my life who have a heart for encouraging others the way that she does. I’m in…are you?!