Eurasian Coconut Biscotti

Ingredients

In this Eurasian adaptation, the traditional Italian biscotti is transformed by incorporating the distinct flavors of Singapore and Malaysia. The addition of coconut gives the biscotti a tropical twist, adding a unique sweetness and aroma that sets it apart from the original Italian version. This fusion of cuisines creates a delightful treat that combines the best of both worlds. We alse have the original recipe for Biscotti dei poveri, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) unsalted butter, softened 1/4 cup (50g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (40g) desiccated coconut 1/2 cup (40g) desiccated coconut
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/2 cup (60g) chopped almonds 1/2 cup (60g) chopped almonds

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 4g
• Carbohydrates (total, sugars): 19g, 9g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the sugar and softened butter until light and fluffy.
4. 4.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5.
   Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk. Mix until just combined.
6. 6.
   Fold in the desiccated coconut and chopped almonds.
7. 7.
   Divide the dough in half and shape each portion into a log, approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
8. 8.
   Bake for 25-30 minutes, or until the logs are lightly golden brown.
9. 9.
   Remove from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 150°C (300°F).
10. 10.
    Using a sharp knife, slice the logs diagonally into 1-inch thick slices. Place the slices back onto the baking sheet, cut side down.
11. 11.
    Bake for an additional 15-20 minutes, or until the biscotti are crisp and golden.
12. 12.
    Remove from the oven and let them cool completely on a wire rack before serving.

Treat your ingredients with care...

• Almonds — Toast the chopped almonds in a dry skillet over medium heat for a few minutes until they become fragrant and lightly golden. This will enhance their flavor and add a delightful crunch to the biscotti.

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 sweeter biscotti, you can increase the amount of sugar to 3/4 cup (150g).
• Experiment with different nuts or dried fruits to add variety to your biscotti.

Serving advice

Serve the Coconut Biscotti alongside a cup of hot tea or coffee. They are perfect for dipping and enjoying the combination of flavors.

Presentation advice

Arrange the biscotti on a serving platter or in a decorative jar. Dust them with powdered sugar for an elegant touch.