So earlier in the month, I saw some chatter and recipe links floating around on Twitter about a new little fun foodie program that had just started called The Leftovers Club from Savory Simple. After probing a little and finding the club page, I decided that this was my kind of club! You basically are paired up with another blogger, make some goodies that month, send the "leftovers" to your partner, and then post the recipe for what you sent to them on the first Thursday of the following month. I strongly suggest you all get signed up for the next go-round of The Leftovers Club. ;)
This past month I was paired up with Colleen from Souffle Bombay. After conversing a bit with her via email, I learned that she is a hot tea drinker. I have recently become pretty obsessed with this Sweet Coconut Thai Chai tea from Celestial Seasonings, so it became the inspiration for my Coconut Chai Biscotti that I sent to Colleen. (Psssttt... Colleen sent me amazingly chocolaty Mexican brownies with a spicy kick. Make sure you check out her blog today for that recipe!)
Also, I may be a tiny bit obsessed with making homemade biscotti lately. ;) It really is so simple to make, and so much more cheaper than the biscotti you buy at the fancy coffee shop.
What you will need:
2 eggs
2/3 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tsp coconut extract
2 cups flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp cardamom
1/2 tsp black pepper
1/2 cup shredded coconut
For the cinnamon white chocolate glaze-
1/2 cup white chocolate chips
1 tsp canola oil
1/8 tsp cinnamon
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Combine the eggs, sugar, baking powder, salt, vanilla and coconut extracts in a large bowl. Beat on medium speed until the the mixture is light in color, about 3-4 minutes.
Fold in the shredded coconut.
In a medium bowl, whisk all the spices (the cinnamon through the black pepper) evenly into the flour.
On low speed, gradually beat the flour/spice mixture into the wet mixture until incorporated.
Transfer the dough to your lined baking sheet and form into a flat loaf, about 15 inches long & 5-6 inches wide. Bake for 25 minutes, and then remove from the oven. Turn the heat down to 325.
Allow the loaf to cool for about 5-10 minutes. I like to lightly pat down the loaf with water after it has cooled for about 5 minutes to prevent the loaf from cracking.
Once the loaf has cooled a bit but is still warm, cut into about 1 inch thick slices using a chef's knife. I know that most people tend to use a serrated knife when cutting biscotti, but I ALWAYS find that my slices rip and crumble when I use one. I switched to cutting them with a chef's knife and never had that problem again. :)
You can cut your slices on a diagonal, if you wish. I usually just cut them straight across.
Once cut, transfer all the slices flat side down back to the baking sheet. Bake an additional 20-25 minutes.
Transfer the baked slices to a wire rack and allow them to cool completely.
Once cooled, you can prepare the cinnamon white chocolate drizzle or glaze. Mix your white chocolate chips and canola oil in a microwave safe bowl. Microwave on high for 1 minutes, and then mix. If it isn't 100% melted and smooth when you mix it, microwave for another 15 seconds. Then mix in the cinnamon. I like to drizzle my biscotti while they are still on the wire rack. I just slide a piece of waxed paper underneath of the rack to catch the drippings.
Allow the chocolate to harden completely, and then store in an airtight container for up to a month.
I was really pleased with how the flavor of these biscotti turned out. It had just the right amount of spice to it, and went wonderfully with a cup of hot tea or a nice cup of coffee. I hope Colleen has enjoyed them as much as I have. :)
So, what do you all think? Will you be joining us in The Leftovers Club this month? ;)
Be sure to check out the other recipes in this month's The Leftovers Club below!
Savory Simple - Quinoa Granola
Bakeaholic Mama - Amish Friendship Muffins
Damn Delicious - Cinnamon Puppy Chow
Frugal Foodie Mama - Coconut Chai Biscotti
Let's Give Peas a Chance - Chocolate Chip & Potato Chip Cookie Bars
A Zesty Bite - Oreo Toffee Brownies
Dining With Dani - Chocolate Covered Espresso Cookies
MarocMama - Gluten-Free Moroccan Piped Cookies
Sugar Dish Me - Chocolate Cake Cookies
Diethood - Chocolate Cloud Cookies
Eats Well With Others - White Chocolate Blondies
Souffle Bombay - Spicy Dark Chocolate Brownies aka Mexican Brownies
Kelly Bakes - Lemon Thyme Shortbread
Pineapple and Coconut - Chocolate Dipped Caramel Cream Filled Coconut Shortbread
The Spiced Life - "Twisted Tollhouse" Shaved Chocolate Cookies
Eat Bake Drink Cook - Frosted Peanut Butter Chocolate Bars
Food n' Focus - English Muffin Bread
Coconut Chai Biscotti
by
Prep Time: 12 minutes
Cook Time: 45 minutes
Ingredients (10-12 biscotti)
- 2 eggs
- 2/3 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 2 cups flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 tsp cardamom
- 1/2 tsp black pepper
- 1/2 cup shredded coconut
- 1/2 cup white chocolate chips
- 1 tsp canola oil
- 1/8 tsp cinnamon
Instructions
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Combine the eggs, sugar, baking powder, salt, vanilla and coconut extracts in a large bowl. Beat on medium speed until the the mixture is light in color, about 3-4 minutes.
Fold in the shredded coconut.
In a medium bowl, whisk all the spices (the cinnamon through the black pepper) evenly into the flour.
On low speed, gradually beat the flour/spice mixture into the wet mixture until incorporated.
Transfer the dough to your lined baking sheet and form into a flat loaf, about 15 inches long & 5-6 inches wide. Bake for 25 minutes, and then remove from the oven. Turn the heat down to 325.
Allow the loaf to cool for about 5-10 minutes. I like to lightly pat down the loaf with water after it has cooled for about 5 minutes to prevent the loaf from cracking.
Once the loaf has cooled a bit but is still warm, cut into about 1 inch thick slices using a chef's knife. I know that most people tend to use a serrated knife when cutting biscotti, but I ALWAYS find that my slices rip and crumble when I use one. I switched to cutting them with a chef's knife and never had that problem again.
You can cut your slices on a diagonal, if you wish. I usually just cut them straight across.
Once cut, transfer all the slices flat side down back to the baking sheet. Bake an additional 20-25 minutes.
Transfer the baked slices to a wire rack and allow them to cool completely.
Once cooled, you can prepare the cinnamon white chocolate drizzle or glaze. Mix your white chocolate chips and canola oil in a microwave safe bowl. Microwave on high for 1 minutes, and then mix. If it isn't 100% melted and smooth when you mix it, microwave for another 15 seconds. Then mix in the cinnamon. I like to drizzle my biscotti while they are still on the wire rack. I just slide a piece of waxed paper underneath of the rack to catch the drippings.
Allow the chocolate to harden completely, and then store in an airtight container for up to a month.
