When I was a kid, the women in my family, and my poor little brother, all went to coffee together after church on Sunday’s. This was normally followed by a little shopping in the mall and a promise from Aunt Jill that we could choose one thing to buy, within the given budget. The best part of our Sunday tradition, and what I will always remember and treasure, was the conversation and laughter that abounded. We talked for hours about everything you could possibly imagine; trouble with friends, great books, annoying people, so many hairstyles, breast reductions, and plenty of topics that I won’t mention. While we sat and chatted, I chowed down a bagel and a Diet Pepsi, while the adults ordered latte’s and biscotti. Now that I am a grown up myself, I can’t help but think of this colorful scene when I think of biscotti. To me, it evokes sophistication and the deliciousness of long conversations, family ties, and hilarity.
This basic recipe is one that I make constantly and that I love having around the house for coffee in the morning. I usually don’t do a glaze or a drizzle because of time and I like the simple vanilla & coconut flavors but they would be fantastic with this chocolate glaze or a maple glaze. Also, this recipe makes A LOT of biscotti. You form the dough into 4 logs and then each of those makes around 10 pieces. Just be prepared to be passing out some biscotti to family and friends!
Vanilla Coconut Biscotti
Servings: About 40 pieces (4 logs)
- 12 Tbs Butter (melted)
- 1 1/3 cup Sugar
- 1 tsp Salt
- 5 tsp Vanilla Extract
- 3 tsp Baking Powder
- 4 Large Eggs
- 2 cups Sweetened Coconut Flakes
- 4 cups All Purpose Flour
- Preheat your oven to 350°F and line two large cookie sheets with parchment paper.
- In the bowl of a stand mixer, beat the melted butter, sugar, salt, vanilla and baking powder until smooth and shiny,
- Mix in the coconut flakes. You can add less coconut if desired but I love the texture and flavor so I add the full 2 cups. The coconut will soak up a lot of the butter and will make the mixture thick.
- Beat in the eggs until fully incorporated.
- Lower the speed of the mixer and add in the flour, one cup at a time, until smooth. The dough will be thick and sticky.
- Using a butter knife, divide the dough into four equal sections in the bowl, just as a guide.
- Place the dough onto the two baking sheets, two dough balls to each sheet.
- Shape the dough into logs using your hands or a rolling pin. (I usually just use my hands) Try to make the shape of the logs uniformly rectangular with smooth sides. They should be about ¼ inch thick.
- Bake the dough for 25 minutes. You may need to rotate the pans in the middle of cooking to ensure they are cooked evenly.
- Take the pans out to let the dough cool.
- Reduce the heat of the oven to 325°F and leave the oven door cracked to let it cool off.
- After about 15 minutes, use a serrated knife to cut the dough into slices about ½ in to 1 in wide.
- Turn the biscotti slices onto their sides and separate them a bit before placing back in the oven for another 25 minutes.
- Cool the biscotti on wire racks and then store in an air tight container. They keep for quite a while, although they have usually disappeared way before that becomes an issue.
Butter and Sugar mixture
With the coconut and eggs added
All formed and ready for the oven
Eliza likes to help with the forming. Hopefully her hands were clean…
Cooling and waiting to be cut
Ready for the final cooking
Outtakes of what it really looks like to cook with Eliza. 🙂