Ciao Biscotti: Sweet and Savory Recipes for Celebrating Italy's Favorite Cookie by Domenica Marchetti

Author:Domenica Marchetti [Marchetti, Domenica]
Language: eng
Format: azw3
Publisher: Chronicle Books LLC
Published: 2015-02-23T16:00:00+00:00

What to drink: Cardamaro, a pleasantly bitter wine-based digestivo made with cardoons.

Chocolate-Dipped Toasted Coconut

I created these biscotti for my sister, Maria, lover of all things coconut. Big flakes of coconut, toasted in the oven, give these cookies a rich aroma and extra crunch. If you like, you can enjoy them plain, without the bittersweet chocolate dip. The honey-roasted almonds can be found at Trader Joe’s and other markets.

1 Tbsp vegetable oil

21/4 cups/285 g unbleached all-purpose flour

3/4 cup/50 g unsweetened coconut flakes, toasted (see page 16)

3/4 cup/150 g sugar

1 tsp baking powder

1/4 tsp fine sea salt

1/2 cup/50 g sliced honey-roasted almonds or sliced almonds, toasted (see page 16)

5 Tbsp/70 g unsalted

butter cut into

1/2-in/12-mm pieces, at cool room temperature

2 large eggs, lightly beaten

4 oz/115 g bittersweet chocolate, melted (See page 17; optional)

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