This holiday season, I have decided to switch things up a bit and not make my normal “traditional” recipes. Instead of the same cookie and candy tray I usually make, I think I will give homemade granola for gifts, or these biscotti. Recipes that will keep for a long time, but aren’t as sweet as the expected holiday fare.
These biscotti are so light and lemony, the perfect treat with a cup of tea. I love the combination of lemon and coconut and the white chocolate on top give the perfect amount of sweetness. They ship well and keep for a long time. Wrap individually and they will stay fresh even longer.
Recipe adapted from Laughing Spatula
Lemon Coconut Biscotti with White Chocoate
6 tablespoons unsalted butter, softened
⅔ cup sugar
¼ teaspoon salt
1 tablespoon lemon zest (about one medium lemon)
1 1/2 teaspoons almond extract
1½ teaspoons baking powder
3 tablespoons freshly squeezed lemon juice
2 large eggs
2 cups All-Purpose Flour
1/2 cup shredded coconut
1 cup shredded coconut
1 package white chocolate chips
Preheat the oven to 350°F.
In a stand mixer (or with a hand mixer), beat the butter, sugar, salt, lemon rind, almond extract, and baking powder until the mixture is smooth and creamy. Beat in the lemon juice and eggs. Slowly add the flour, mixing until smooth. The dough will be sticky, I recommend flouring your hands or spatula when shaping the dough.
Tun the dough onto a large baking sheet with parchment or silicone mat.. Shape it into a log that’s about 13" long x 3" wide x 3⁄4" thick. Try to straighten the sides and smooth the top the best you can.
Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes.. Reduce the oven heat to 325°F.
Use a serrated knife to cut the log crosswise into 1⁄2" slices.
Place the biscotti back on the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges. Biscotti will harden as they cool, so do not over-bake. Cool biscotti on wire rack.
While biscotti cool, melt the white chocolate in a double boiler. Place the coconut on a large plate. Dip biscotti into chocolate, then in coconut. Allow chocolate to set. Store biscotti in an air tight container for up to 3 weeks.