Orange-Chocolate Biscotti with Toasted Coconut

The only time I make biscotti is for the holidays.   I clipped a wonderful sounding recipe from our local newspaper prior to Thanksgiving:   Dark Chocolate Rosemary Biscotti.    This is as delicious as it sounds and the rosemary is not overwhelming.  The only thing I did different to this recipe is to add regular mini-chocolate chips because I could not find dark chocolate ones.  I highly recommend this recipe.

This recipe, however, led me to a biscotti making marathon and the development of another recipe altogether.

Orange-Chocolate Biscotti with Toasted Coconut

1 c. white whole wheat flour
1/2 c.  all-purpose flour
1/4 t. sea salt
1 t.  baking powder
4 T. unsalted butter, softened
1/2 c. sugar
2 eggs
1 t. pure vanilla extract
2 t.  finely-grated orange zest
1/2 c.  mini chocolate chips
1/2  c. finely shredded unsweetened coconut, toasted

Preheat the oven to 350 F. Combine the flours, salt and baking powder in a small bowl and set aside. In a medium bowl, cream the butter and sugar together with a hand or stand-mixer until light in color, fluffy and creamy, about 3 minutes.

Add the eggs in, one at a time, mixing well after each one. Add the vanilla and zest mix until incorporated. Add the flour, half at a time, mixing until incorporated after each half. Mix in the chocolate chips and coconut.

Place the dough on a lightly-floured surface and divide into two. Shape into two logs, about 14 inches each, and place on a large baking sheet lined with parchment paper. Lightly press each log flatter, to make a rounded strip, about 15 inches long by 2 1/2 inches wide.

Bake the logs until golden, about 20 minutes. Remove from oven and let cool 10 minutes. Meanwhile, reduce the oven temperature to 300 degrees. Carefully transfer each flattened log to a cutting board and cut each log on the bias into 8 slices (16 slices total). Place the slices cut side down on the parchment-lined baking sheet and continue baking until the cookies are golden and crisp, about 30 more minutes.

Once baked, let cool completely. Can be stored in airtight container for several days.  They freeze well, too.

 

I took these to our Thanksgiving get-together and one of the nieces kept asking for those “breakfast rolls.”  My MiL did not know what she was talking about.   Finally, she said, “You know, those things you dip in hot chocolate.”   Mystery solved.