Vancouver had another gorgeous week again. We had been really lucky as statistics stated that July was rain free. The first major rainfall, or should I say torrential rain full happened today. Thankfully, the sun is shinning again. This weekend marked Richmond’s Martime Festival and before venturing out there, I whisked up some biscotti.
Biscotti had always been one of my favorite cookies to make but more importantly they’re completely versatile as one could mix and match the combinations. I first had my taste of biscotti at a company potluck party and was soon addicted to them. A fan of nuts, I found a recipe from Mozza, a Italian restaurant in LA. I chose to make the Toasted Coconut Biscotti as it had tonnes of coconut and almonds yummmm. As a twist apricots, bits of caramelized sugar and orange rind were added in.
Toated Coconut Biscotti(adapted from Mozza)
1 cup slivered almonds
2 1/3 cups all purpose flour (Use 2 cups)
1/2 cup cornstarch
2 1/2 sticks unsalted butter
2/3 cup sugar (I used 1 cup)
2 tsp vanilla extract (I used homemade)
2 extra large eggs separated ( I just combined them both)
1 1/2 cups shredded, sweetened coconut
1 1/2 cup unsweetened coconut
Confectioner’s sugar for dusting
***I used apricots, caramelized sugar and orange zest.
To make the biscotti, first cream the sugar and butter into a creamy and airy consistency. Next add in the vanilla and eggs one by one. Once one thoroughly mixes the eggs into the sugar mixture, add in the flour and cornstarch. The coconut and almonds are the last to be added in. As an option, one could toast the almonds for a better flavor. Bake the biscotti at 350F for about 40 minutes approx.
I found the biscotti quite crunchy and the starch definitely added a lightness to the texture. The orange zest and apricot gave the cookie a fruity taste to an already delicious coconut flavour. This recipe is definitely a keeper and can be dipped into coffee and milk.