Coconut Biscotti with a North Dakota Twist

Ingredients

In this adaptation, we infuse the traditional Italian biscotti with the flavors of North Dakota by incorporating locally sourced ingredients. Instead of using regular all-purpose flour, we substitute it with flour made from North Dakota-grown wheat. Additionally, we enhance the coconut flavor by using shredded coconut from the region, which adds a unique touch to the recipe. We alse have the original recipe for Biscotti al cocco, so you can check it out.

• 2 cups (250g) North Dakota-grown wheat flour 2 cups (250g) North Dakota-grown wheat flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• 1 cup (90g) shredded coconut (from North Dakota) 1 cup (90g) shredded coconut (from North Dakota)
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 8g (Saturated Fat: 5g)
• Carbohydrates: 25g (Sugar: 14g)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, whisk together the North Dakota-grown wheat flour, granulated sugar, baking powder, and salt.
3. 3.
   In a separate bowl, beat the eggs, vanilla extract, and almond extract until well combined.
4. 4.
   Gradually add the egg mixture to the dry ingredients, mixing until a dough forms.
5. 5.
   Fold in the shredded coconut and melted butter until evenly distributed throughout the dough.
6. 6.
   Divide the dough in half and shape each portion into a log, approximately 12 inches long and 2 inches wide.
7. 7.
   Place the logs onto the prepared baking sheet, leaving space between them.
8. 8.
   Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
9. 9.
   Remove from the oven and let the logs cool for 10 minutes.
10. 10.
    Reduce the oven temperature to 325°F (160°C).
11. 11.
    Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices.
12. 12.
    Place the slices back onto the baking sheet, cut side down, and bake for an additional 10-15 minutes, or until the biscotti are crisp and lightly toasted.
13. 13.
    Remove from the oven and let the biscotti cool completely before serving.

Treat your ingredients with care...

• North Dakota-grown wheat flour — The locally sourced flour adds a unique flavor and texture to the biscotti. If you can't find North Dakota-grown wheat flour, you can use regular all-purpose flour as a substitute.
• Shredded coconut — Make sure to use unsweetened shredded coconut for this recipe. If you prefer a stronger coconut flavor, you can lightly toast the shredded coconut before adding it to the dough.

Tips & Tricks

• For an extra burst of flavor, you can dip the cooled biscotti in melted dark chocolate and let it set before serving.
• If you prefer a softer texture, reduce the second baking time by a few minutes.
• Experiment with different extracts such as coconut or lemon to add a twist to the flavor profile.
• Store the biscotti in an airtight container to maintain their crispness.
• These biscotti make a wonderful homemade gift when packaged in a decorative tin or jar.

Serving advice

Serve these Coconut Biscotti with a North Dakota Twist alongside a cup of freshly brewed coffee or tea. They are perfect for dipping and make a delightful treat for breakfast, brunch, or an afternoon snack.

Presentation advice

Arrange the biscotti on a serving platter or a decorative plate. You can dust them with powdered sugar for an elegant touch or drizzle them with melted chocolate for a more indulgent presentation.