Starbucks Coconut Biscotti Recipe Recipe Cards

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.

STARBUCKS LEMON-TIPPED BISCOTTI

Steps:

• Preheat an oven to 375°F In a large bowl, beat the butter, sugar, and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder, and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft.
• On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
• Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes.
• Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
• To make the icing: in a small bowl, combine the powdered sugar, lemon zest, and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets.

STARBUCKS ALMOND BISCOTTI

Steps:

• Preheat oven to 350 F with rack in center. Line a baking sheet with parchment paper or aluminum foil. Set aside.
• Sift the flour, baking powder and salt into a medium bowl. Set aside. Place the eggs and sugar in a large mixing bowl and beat on high until fluffy and light, about 2 minutes. Add the vegetable oil and almond extract, and beat until the oil is incorporated and the mixture is thick and smooth, about 1 minute. Reduce mixer to low and beat in the flour mixture. The dough will be quite thick. Knead in the nuts.
• Turn the dough out onto a lightly floured surface. Flour your fingers and divide the dough in half. Transfer one portion of the dough to one long side of the prepared baking sheet and mold it into a smooth log 14 inches long, 2 1/2 inches wide and 3/4 inch high. Repeat the process with the second piece of dough, and place it 2 inches away from the first log.
• Bake for 30 minutes until light brown and slightly puffed. Remove pan from oven, but do not turn it off.
• Using a serrated knife, carefully cut the logs in 3/4-inch slices on a slight diagonal. Take care not to tear the parchment or silicone pan liner. Arrange the slices, standing upright, on the baking sheet leaving 1 inch between cookies. Return to the oven and bake 10 minutes longer, until the cut surfaces of the cookie have browned slightly and the biscotti are dry to the touch. Transfer to wire rack and cool completely.
• Melt 8 ounces of bittersweet chocolate with 6 tablespoons unsalted butter in the microwave. Scrape the chocolate onto a shallow plate and dip one long flat side of each cookie in the chocolate so it comes halfway up the sides. Place each dipped cookie on a wire rack, uncoated side down. Let the chocolate set.
• Source: USA Weekend, Dec. 2000.

SINFUL CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
• Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
• Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
• Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
• Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
• Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
• Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.