Lemon Coconut Biscotti Recipes Recipe For Hand

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.

LEMON-WALNUT BISCOTTI

Steps:

• Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat butter, 1 1/3 cups sugar, and lemon peel in large bowl until blended. Add 2 eggs, 1 at a time, beating just to blend after each addition. Beat in lemon juice, then flour mixture. Stir in walnuts.
• Divide dough into 3 equal pieces. Place each piece on sheet of plastic wrap. Using plastic wrap as aid, form dough into 8-inch-long logs. Press logs slightly, flattening to 2 1/2-inch-wide logs. Enclose in plastic wrap and chill until firm, at least 3 hours and up to 3 days.
• Position rack in upper third of oven and preheat to 325°F. Line heavy large rimmed baking sheet with parchment paper. Unwrap logs, leaving on plastic. Brush top of logs with egg glaze. Sprinkle with raw sugar. Lift logs from plastic and transfer to prepared baking sheet, spacing evenly. Bake until golden brown and just firm to touch, about 50 minutes. Transfer to rack and cool completely. Reduce oven temperature to 300°F.
• Line 2 heavy rimmed baking sheets with parchment paper. Using long serrated knife, carefully cut logs crosswise into 1/3-inch-thick slices. Arrange biscotti, cut side down, on prepared baking sheets. Bake cookies until golden brown around edges, about 20 minutes. Cool completely (biscotti will crisp as they cool). (Can be made 3 days ahead. Store in airtight container at room temperature.)
• *Also called turbinado or demerara sugar; available at most supermarkets and natural foods stores.

LEMON COCONUT BITES

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.

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.

LEMON-NUT BISCOTTI

Steps:

• Line 2 cookie sheets with parchment paper or light grease the cookie sheets; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally.
• Beat in eggs, lemon peel, and vanilla until combined.
• Beat in as much of the flour as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
• On alightly floured surface, divide dough into 3 portions.
• Shape each portion into an 8-inch-long loaf.
• Place loaves at least 3 inches apart on prepared cookie sheets.
• Flatten loaves to about 2-1/2 inches wide.
• Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked.
• (Loaves will spread slightly.).
• Let stand on cookie sheets on wire racks for 30 minutes.
• Reduce oven temperature to 325 degree F.
• Transfer loaves to a cutting board.
• Cut each loaf diagonally into 1/2-inch-thick slices.
• Place slices, cut sides down, on the same parchment-lined or greased cookie sheets.
• Bake in a 325 degree F oven for 8 minutes.
• Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
• Transfer to wire reacks; cool.
• For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency.
• Drizzle over biscotti.
• Let stand until frosting is set.
• Makes about 36 cookies.
• Make-Ahead Tip: Prepare Lemon-Nut Biscotti as directed through Step 3, except do not drizzle with icing.
• Transfer to self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container.
• Seal, label, and freeze up to 3 months.
• To serve, thaw biscotti at room temperature 15 minutes.
• Drizzle with icing.

LEMON-COCONUT COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes.
• Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets.
• Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.

CINNAMON HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
• In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.