My last post was over two months ago. I’m sorry to say that I’ve neglected my blog but I’m back, in part because of blogger remorse but mostly because I miss the process of creating, documenting and sharing. I like belonging to an online community and keeping up with my hobbies helps me achieve life – work balance. So here I am finally putting this post together.
A few days ago I used my Vitamix to make homemade coconut milk for the first time which turned out really well, after sifting the milk I had about 1 cup of shredded coconut left. Not wanting to throw anything out I decided to make coconut biscottis. I suppose there are tons of creative ways to use coconut or almonds after making homemade milks but I’m just starting to explore them. If you have a good recipe please leave a comment below. I’m collecting recipes as I will be making a new batch of milk next week. Back to the biscottis, they turned out great and were the perfect treat with our afternoon caffee latte.
- 1 cup all purpose flour
- 3/4 cup shredded coconut (unsweetened)
- 1 teaspoon baking powder
- pinch of salt
- 1/2 cup superfine sugar
- 1/4 cup raisins
- 1/4 cup walnuts
- 1 tablespoon unsalted butter, softened
- 1 large egg
- 1 teaspoon coconut extract (you can substitute with vanilla)
- 1 tablespoon water (optional)
Yields -12 biscottis Weight Watchers PP+ 3.5 per biscotti. 41 PP+ for the recipe
2. I like to use my KitchenAid mixer but you can also make this recipe by hand. In the mixer’s bowl combine flour, coconut, baking powder, salt, sugar, raisins, walnuts and mix – speed two until all ingredients are well combined, usually 30 seconds.
3. In a separate bowl combine the butter, coconut /vanilla extract and egg – briefly whisk together until egg yolk has mixed.
4. Add egg mixture to the dry ingredients and mix for 2 minutes on speed two. Turn off your machine and gather your dough, you will know if it is ready if dough stays together. If it feels too dry add 1 tablespoon of water and mix for 30 seconds.
5. Shape the dough into a long loaf about 10 cm wide and 2 cm high. If you want to make mini biscottis or larger ones shape your loaf accordingly. I must say that with previous biscotti recipes I’ve had to flour my hand to shape the dough because the consistency is sticky, this is not the case with this recipe; however if your dough feels sticky use a bit of flour on your hands.
6. Transfer your loaf to a baking sheet and bake for 30 to 35 minutes (middle rack). Remove from the oven and allow to cool for 10 minutes. Slice the loaf diagonally- 1/2 inch wide slices. Assemble on your baking sheet and bake for an additional 10 to 15 minutes on each side, depending on how soft you prefer them.
7. Allow biscottis to cool completely before storing.