Coconut Biscotti Coated in Dark Chocolate Recipe
Category: Desserts
Servings: 42 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shredded Coconut | 120g |
| All-purpose Flour (00) | 340g |
| Fine Salt | ยฝ tsp |
| Brown Sugar | 125g |
| Butter (cold, cubed) | 150g |
| Baking Powder | 8g |
| Eggs | 2 |
| Dark Chocolate | 100g |
Nutritional Information (Approximate per Biscotti):
| Nutrient | Amount per Serving (1 Biscotti) |
|---|---|
| Calories | 95 kcal |
| Protein | 1g |
| Carbohydrates | 12g |
| Fat | 5g |
| Fiber | 1g |
| Sugar | 5g |
Instructions:
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Prepare the Dough: Begin by placing the all-purpose flour (00) and shredded coconut onto a clean, flat surface. Create a well in the center of the mixture, similar to a fountain. In the well, add the brown sugar and fine salt. With your hands, gently start gathering the ingredients together.
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Add Butter: Next, incorporate the cold cubed butter into the flour and coconut mixture. Work the butter in quickly using your fingertips to avoid warming the dough too much. Continue to knead until you have a smooth, cohesive dough.
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Add Eggs and Baking Powder: Crack the eggs into the dough, followed by the baking powder. Gently combine the ingredients until a soft, uniform dough forms.
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Shape the Biscotti: Preheat the oven to 190ยฐC (375ยฐF) with the fan off (static mode). Using a dough scraper or your hands, divide the dough into small portions. Roll each portion into long, cylindrical logs about 2 cm in diameter. Then, cut each log into smaller pieces of approximately 8 cm in length, weighing roughly 15g each.
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Bake the Biscotti: Arrange the shaped dough pieces onto a baking sheet lined with parchment paper. Place the sheet in the preheated oven and bake for approximately 15-20 minutes, or until the biscotti are lightly golden and firm to the touch. Remove them from the oven and allow them to cool completely.
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Prepare the Chocolate Coating: While the biscotti are cooling, chop the dark chocolate into small pieces using a knife. Melt the chocolate over a double boiler or in the microwave, stirring until smooth and glossy.
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Coat the Biscotti: Once the biscotti are cooled, dip one end of each biscotto into the melted dark chocolate. Ensure the coating is even but not too thick. Lay the dipped biscotti onto a clean baking tray lined with parchment paper.
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Chill to Set the Chocolate: Place the chocolate-dipped biscotti in the refrigerator for about 30 minutes, or until the chocolate has fully set and hardened.
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Enjoy: Your homemade coconut biscotti, now coated in dark chocolate, are ready to be enjoyed! Perfect for pairing with a cup of coffee or tea, or as a delightful treat for any occasion.
Tips:
- For a richer flavor, use premium dark chocolate with a higher cocoa percentage.
- Store the biscotti in an airtight container at room temperature for up to a week.
- Feel free to customize the recipe by adding a hint of vanilla extract or a sprinkle of toasted coconut for added flavor.
Enjoy these delicious, melt-in-your-mouth coconut biscotti with a rich chocolate finishโperfect for any sweet tooth!
