Ciao Biscotti by Domenica Marchetti
Author:Domenica Marchetti [Domenica Marchetti]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2015-08-14T16:00:00+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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