Monday, December 21, 2009
Beware: Crisp, buttery, nutty, chocolately substance coming your way. You will be addicted after the first munch. Because these suckers are wicked good and not at all too sweet. And, when dunked into a warm latte, they are irresistible.
Coconut Pecan Biscotti
recipe from some ancient edition of Bon Appetit Magazine
makes about 45
1/2 cup unsalted butter, room temperature
3/4 cup firmly packed brown sugar
2 large eggs
1/2 cup plus 2 tablespoons sweetened shredded coconut
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup finely chopped pecans
optional: melted chocolate for dipping*
Using an electric mixer, cream butter and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Beat in coconut. Mix flour, baking powder and salt in a medium bowl. Gradually stir dry ingredients into butter mixture. Mix in pecans. Cover and refrigerate dough 30 minutes.
Preheat oven to 350. Line cookie sheet with parchment. Turn dough out onto a floured work surface. Divide dough in half. Shape each half into 2-inch-wide log. Transfer logs to prepared baking sheet, spacing evenly. Bake until logs are golden brown, firm to touch and tester inserted in centers comes out clean, about 35 minutes. Cool logs on cookie sheet for about 20 minutes.
Reduce oven temperature to 325.
Transfer logs to work surface. Discard parchment. Cut each log diagonally into 1/2-inch thick slices. Arrange cookies flat sides down on unlined cookie sheets. Bake until golden and crisp, about 15 minutes. Transfer cookies to racks and cool completely.
If desired, dip one end of biscotti into melted chocolate; cool on racks.
* As IF this step is optional!!!!???? You want to dunk in chocolate. You do.
Store at room temperature in an airtight container.