Healthy Coconut Biscotti Recipe Recipe For Deviled

COCONUT BISCOTTI

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
• Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
• Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
• Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
• Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.

LIME COCONUT BISCOTTI

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice and extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime zest. , Divide dough in half. With lightly floured hands, shape each half into a 12x2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 20-25 minutes or until set., Place pan on a wire rack. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container.

CORNMEAL COCONUT BISCOTTI

Steps:

• Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flours, cornmeal, coconut flakes, baking powder and salt in a bowl.
• In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the coconut oil and sugar at medium speed for 2 minutes. Scrape down the sides of the bowl and the beater. Add the eggs and vanilla and beat together for another minute. Scrape down the sides of the bowl and the beater. Turn off the mixer and add the flour mixture. Mix in at low speed until combined. The batter will be moist and sticky.
• Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 10 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
• Place in the oven and bake 40 to 45 minutes, until lightly browned, beginning to crack on the top, and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and cut 1/2 inch slices straight across the logs.
• Place the cookies on baking sheets and return, one sheet at a time, to the middle rack of the oven. Bake 15 minutes and flip the biscotti over. Bake another 10 minutes, or until lightly browned. Remove from the heat and allow to cool.

COCONUT BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• In a large bowl cream together sugar and butter.
• Add vanilla, eggs and coconut.
• Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
• Stir in nuts if desired.
• On a large sprayed cookie sheet divide dough in half and shape into two logs. (I usually spray my hands with non stick cooking spray for this.).
• Bake for 20-25 minutes.
• Reduce oven temp to 300.
• Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
• Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
• Cool completely and either dip or drizzle with melted chocolate.
• Store in a air tight can or jar. Do not store in plastic.

HEALTHY LOW-CALORIE CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 400.
• In a small bowl, beat the eggs and vanilla together, Set aside.
• Combine flour, sugar, baking powder, cocoa and salt in a large bowl.
• Gradually add the egg mixture and beat until dough forms.
• Fold in chocolate chips.
• On a lightly floured surface, roll dough into a log, Place log on greased cooking sheet.
• bake for 20 mins, or until firm to touch.
• Let cool on wire rack for 10 minutes.
• cut log into 1/2 inch thick pieces, Assemble on baking sheet.
• Bake for 10-15 mins then flip each piece and bake for 10-15 mins more, remove from oven and enjoy.

COCONUT CHOCOLATE BISCOTTI

Steps:

• In a medium bowl, whisk the flour, baking powder, and salt.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
• Add the eggs one at a time, mixing on medium speed after each addition until incorporated.
• Mix in the vanilla and then the coconut until well combined.
• With the mixer on low speed, gradually add the flour mixture and mix just until combined.
• The dough will be sticky.
• With the mixer still on low, mix in the chocolate chips (and almonds, if using) .
• Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Position a rack in the center of the oven and heat the oven to 350°F.
• Line a large cookie sheet with parchment.
• Divide the dough into equal halves and place on the cookie sheet.
• Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high.
• Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.
• Cool about 30 minutes on the cookie sheet.
• Reduce the oven temperature to 325°F.
• Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal.
• When slicing, hold the sides of the loaf near each cut to keep the slices neat.
• Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.

COCONUT BISCOTTI

Steps:

• Preheat oven to 300°F.
• Combine first five ingredients. In a separate large bowl, combine sugar, vanilla, and eggs and beat with electric mixer on medium speed for 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky).
• Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper and pat to 1-inch thickness.
• Bake at 300°F for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
• Cut roll diagonally into 20 (1/2-inch thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

HEALTHY BISCOTTI

Steps:

• Blend oil and sugar. Mix in extracts, lemon juice and zest; add eggs. Beat until creamy and light.
• Combine flour, salt, and baking powder; gradually stir into liquids.
• Work in cherries and nuts by hand.
• Preheat oven to 300°F.
• On a lined baking sheet, form dough into two logs (12 x 2 in) - if dough is too sticky, wet hands with cold water.
• Bake 35 minutes or until lightly browned. Allow to cool or 10 minutes.
• Reduce oven to 275°F.
• Cut logs diagonally into 3/4-inch think slices; lay on their sides on same baking sheet. Return to oven another 8-10 minutes, or until dry.

TOASTED COCONUT BISCOTTI

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 325°F. Line a baking sheet with parchment and cut another sheet of parchment the same size.
• Spread the almonds in a single layer on a baking sheet and toast them until they are light golden and fragrant, 7 to 8 minutes, shaking the pan occasionally so the nuts brown evenly. Remove the almonds from the oven and let them cool to room temperature.
• Stir the flour and cornstarch together in a medium bowl.
• Combine the butter and granulated sugar in the bowl of a standing mixer fitted with a paddle attachment or a large mixing bowl and cream them together with the mixer on high speed until they are light and fluffy, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, about 5 minutes. Add the vanilla and mix thoroughly. Add one egg yolk at a time, beating one egg yolk in thoroughly before adding the other. Add the flour-cornstarch mixture and the shredded, sweetened coconut and beat to incorporate all of the ingredients. Turn off the mixer and use a rubber spatula to fold in the toasted almonds.
• Turn the dough out onto the prepared baking sheet. Press on the dough to flatten it to a 2-inch-thick rectangle. Cover the dough with another sheet of parchment paper, place the parchment-sandwiched dough on a flat work surface, and roll the dough out to a 1/2-inch thickness. Without removing the parchment paper, return the dough to the baking sheet and place it in the refrigerator to chill for at least 1 hour and up to overnight.
• Remove the dough from the refrigerator and flip it to turn it out onto a flat work surface. Peel off both sheets of parchment paper and use them to line two baking sheets, with the clean side facing up. Cut the dough with a 2-inch round cookie cutter, making the cuts as close together as possible. Carefully lift the rounds of dough onto the prepared baking sheets, leaving about 1 inch between each cookie. When you have cut all the dough, gather what is left and reroll it and cut it in the same way. (If the dough is too soft to reroll, gather it into a ball and refrigerate it to chill it slightly before rolling it again.) Discard the scraps left after rerolling the dough once. Cover the baking sheets with plastic wrap and place them in the refrigerator to chill the dough for at least 1 hour and up to overnight. If all the cookies don't fit on two sheets, put them on a third parchment-lined baking sheet, if you have one, or place them on a sheet of parchment paper and refrigerate the dough while you bake the first batch. If you are reusing the baking sheet, set the cookies aside to cool slightly before removing them from the baking sheet, then bake the second batch in the same way as the first.
• Adjust two oven racks so that one rack is in the top third of the oven and one in the bottom third and preheat the oven to 300°F.
• Brush the dough rounds with the egg whites, making sure to get the egg white to the edges but not on the sides. Using your fingers, pile as much of the unsweetened, shaved coconut as you can onto each cookie, about 2 tablespoons per cookie.
• Bake the cookies for 45 to 50 minutes, until they are golden brown, switching the baking sheets from front to back and from the upper to the lower racks halfway through so the cookies brown evenly. Remove the cookies from the oven and set aside to cool completely before dusting lightly with confectioners' sugar.
• Vin Santo Del Chianti Classico (Tuscany)