It is impossible to say exactly how awesome it was to go home to Massachusetts this weekend. I spent four whole days with my family for Thanksgiving break, and I am already looking forward to going back for Christmas. Unfortunately, I was so caught up in the awesomeness of being home that I forgot to photograph while I was baking things for Thanksgiving. I made Pull Aparts successfully for the first time ever (a yeast recipe very similar to monkey bread) but alas, I have no proof for you. I also made some pretty delicious brickle from a Serious Eats recipe, but, again, I have no proof.
So instead, in honor of the first day of December, I decided to begin a month-long project of cookie recipes. Every Christmas (for the past couple of years at least), I’ve made cookie tins for friends and family. Usually, I do this with two full days of cookie-making, but I’m not sure I have two full days in a row this year to make that happen, so my cookie recipes will be coming in a steady stream all month. Don’t be surprised if you get an update that I posted on a not-Sunday – I just don’t want you all to miss any cookie I decide to make.
First up – Chocolate Chip Coconut Biscotti. I’d never made biscotti before this, but I’d always wanted to. Also, I was home, so naturally I had to make a coconut recipe for my mom. These went to a Boxwood Tree party she was going to, so hopefully someone that was there will chime in and let us know how they tasted.
First thing’s first, whisk together the flour and baking powder. Note the red bowls and appliances – my obsession with yellow is only matched by my mom’s obsession with red.
Then, in a stand mixer, beat together the butter and brown sugar until light and fluffy – about 2 minutes on medium speed. I was very excited to get to use a stand mixer. Still debating whether I need one in majestic yellow or buttercup – anyone know which one is the lighter color?
Add the eggs one at a time and beat each time. Then add in the vanilla and coconut, mixing until completely combined.
I may have gotten a little out of control with the action shots of the stand mixer. The whole hands-free mixing thing was pretty exciting.
Next, add the flour while the mixer is on low speed and mix until there are no more streaks.
Finally, add the nuts and chocolate chips and mix until combined. The original recipe called for mini chocolate chips and almonds, but I had pecans and walnuts on hand and the grocery store didn’t have the mini chocolate chips, so I went with regular size. The mini would probably be pretty good, but if you like big bites of chocolate, there’s nothing wrong with the regular ones. Also, any chopped nut works. If you are looking for an almond joy flavor, then the almond/dark chocolate/coconut combo is perfect, but if you just want good biscotti, choose your own adventure.
However, I will warn you that this becomes an extremely addicting craft which may cause you to go to Michael’s and spend $2/sheet on squares of pretty paper to make them with. For that reason I’m not including the steps, though the internet is a wonderful thing for finding this sort of craft.
Once the dough has chilled, shape it into two loaves on a cookie sheet. The loaves should be about 10 inches long by 3 inches wide by 3/4 inch thick. I may or may not have used a ruler, but we’ve already established that I can be obsessive about things.
Bake at 325°F for about 20 more minutes, or until brown on top and dry. They will continue to dry on the cookie sheet as they cool, so resist the urge to eat them warm since biscotti are way better when they reach the right texture.
They’ll keep in an airtight container stored at room temperature as well. And they pack nicely into tins if you want to give them as gifts. I also can’t think of a reason not to dip them in chocolate to make chocolate-dipped biscotti, I just didn’t have the time.
Chocolate Chip Coconut Biscotti
- 2 1/4 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 cup butter, softened
- 3/4 cup light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup firmly packed shredded coconut
- 1 cup chopped nuts
- 1 cup chocolate chips
- In a medium bowl, whisk together the flour and baking powder.
- In a stand mixer, use the paddle attachment on medium speed to beat together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating after each addition.
- Add the vanilla and coconut, mixing until well combined.
- Add the flour with the mixer on low speed until there are no streaks remaining.
- Mix in the nuts and chocolate chips.
- Chill in the fridge, covered, for 30 minutes.
- Divide the dough in half and shape each half into a 10 inch by 3 inch by 3/4 inch loaf on a cookie sheet. Bake at 350°F for 35 minutes or until brown and cracked on top.
- Allow to cool on cookie sheet for 30 minutes.
- Transfer to cutting board and slice on the diagonal into 1/2 inch thick pieces. Put the pieces cut side down on the cookie sheet and bake for an additional 20 minutes at 325°F, or until brown on top.
- Allow to cool so that biscotti will dry out.