Tuesday, February 9, 2010
Coconut Macadamia Biscotti
The idea for this recipe originated from Rachel Ray and Sandra Lee of Food Network fame. The episodes aired within a day of each other, if I remember correctly (we're going back a few years here!). Rachel Ray's version was a bar cookie using prepackaged sugar cookie dough, coconut, macadamia nuts and white chocolate chips. Sandra Lee's used the same ingredients, but hers were a drop cookie, and instead of including the white chocolate chips INSIDE, she melted and drizzled on top. Either way, I can't think of a more perfect combination of flavors for a cookie and a sweet treat.
Record-breaking snow falls this week have turned my mind to baking, again. It keeps the kitchen warm, keeps my hand busy. Lets face it, hot chocolate tastes so much better with cookies to dip into it, right? Well...tea, coffee, hot chocolate, you NEED biscotti. Using the flavor profile of the Ray/Lee cookies, I set out to create a biscotti that would satisfy.
The added benefit of these being a great treat for your sweet coming into Valentine's Day!
Coconut Macadamia Biscotti
2/3 Cup sugar (2.29/4 lb bag - .20)
2 large eggs (1.29/dozen - .22)
1 tsp vanilla extract (.99/bottle - .10)
1 teaspoon baking powder (1.19 - .05)
1/4 teaspoon salt (.01)
1 3/4 cups all-purpose flour (1.99/5 lb bag - .15)
1/2 cup Southern Grove Macadamia Nuts, chopped (4.99/2 cup package - $1.25)
1/2 cup Baker's Corner Coconut (1.29/3 cup bag - .22)
1 bag Bakers Corner White Baking Chips (1.69)
1 tsp Carlini Canola Oil (.05)
1/4 cup milk (3.59/gallon - .06)
Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven.
Line a baking sheet with parchment paper. Set aside.
In the bowl of an electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall off the beater in slow ribbons.) At this point beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped macadamia nuts and coconut.
Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches long and 3 1/2 inches wide. You may have to dampen your hands, or coat with cooking spray to form the log as the dough is quite sticky. Bake for 25-30 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for 10 minutes.
Reduce oven temperature to 325 degrees. Transfer the log to a cutting board, using a serrated knife cut into 3/4 inch slices. Place the biscotti, cut side down, on the baking sheet. Bake for 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. Allow to cool completely before glazing.
To glaze the biscotti, melt the white baking chips, oil and milk in a double boiler until smooth. Dip biscotti in the mixture and place on parchment paper do "dry". Refrigerate if you just can't wait!!! With the leftover white chocolate - pour in a container and refrigerate until solid but soft. Scoop by tablespoonful and roll into balls....white chocolate truffles as a bonus!!!
Makes about 10-12 biscotti (cost per biscotti - .33 - .40, I think we can agree that's better than a Starbuck's Biscotti!!!)