Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup sliced almonds
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another mixing bowl, beat the eggs with an electric mixer until light and frothy.
4. Add the melted butter and vanilla extract to the eggs and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Fold in the shredded coconut and sliced almonds.
7. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
8. Place the logs on the prepared baking sheet, leaving about 2 inches of space between them.
9. Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
10. Remove the baking sheet from the oven and let the logs cool for 10 minutes.
11. Using a serrated knife, cut the logs into 1/2-inch-thick slices.
12. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, or until the biscotti are crisp and golden brown.
13. Remove the baking sheet from the oven and let the biscotti cool on a wire rack.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- Makes about 24 biscotti.
Nutritional information:
- Calories: 150
- Total fat: 7g
- Saturated fat: 4g
- Cholesterol: 35mg
- Sodium: 90mg
- Total carbohydrates: 20g
- Dietary fiber: 1g
- Sugars: 11g
- Protein: 3g
Substitutions for ingredients:
- You can use almond flour or gluten-free flour instead of all-purpose flour for a gluten-free version.
- You can use coconut oil instead of unsalted butter for a vegan version.
- You can use chopped pecans or walnuts instead of sliced almonds.
Variations:
- You can add 1/2 cup of chocolate chips to the dough for a chocolate-coconut version.
- You can add 1 teaspoon of cinnamon to the dough for a spiced version.
Tips and tricks:
- Make sure to let the biscotti cool completely before storing them to prevent them from getting soggy.
- You can store the biscotti in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
- To reheat the biscotti, place them in a preheated oven at 350°F for 5-10 minutes, or until they are crisp again.
Presentation ideas:
- Serve the biscotti with a cup of coffee or tea for a delicious snack.
Garnishes:
- You can drizzle melted chocolate over the biscotti for a decadent touch.
Pairings:
- Serve the biscotti with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
- The biscotti can be enjoyed on their own or with a side of fresh fruit.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the biscotti are too hard, reduce the baking time for the second bake.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store the biscotti in an airtight container at room temperature to prevent contamination.
Food history:
- Biscotti originated in Italy and were traditionally made with almonds.
Flavor profiles:
- The biscotti have a sweet and nutty flavor with a crisp texture.
Serving suggestions:
- Serve the biscotti with a cup of coffee or tea for a delicious snack.
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