Tuesday, August 25, 2015

Toasted Oat and Coconut Biscotti

ft. elly (my new elephant mug)
Crisp. Nutty. Toasty. 
Perfect complement to some Earl Grey Latte (or coffee or tea or anything)!

Both the flavor and texture of these biscotti were elevated from the incorporation of the grounded toasty oats, coconuts, and almonds. The grounded-ness of everything also made slicing easy.

Toasted Oat and Coconut Biscotti
recipe adapted from Culinary in the Country
makes 1 log (about 20 biscotti)

1/2cup old-fashion rolled oats
1/2 cup shredded unsweetened coconut
1/4 cup toasted almonds
7/8cup (100g) all-purpose flour
3/4tsp baking powder
1/8tsp salt
1/4 cup packed brown sugar
1 large egg
1/8 cup light coconut milk
1/2tsp vanilla extract

dry + wet
ready to form into log

1. Preheat oven to 350F.
2. Toast oats, coconut, and almonds until golden and fragrant. Stir occasionally. Set aside to cool.
3. In food processor, pulse cooled oats, coconut, and almonds until finely ground. 
4. In big bowl, whisk together flour, baking powder, salt, brown sugar, and grounded oats/coconut/nuts.
5. In small bowl, whisk together egg, milk, and vanilla. 
6. Add wet ingredients to dry and stir until just combined and dough comes together.
7. Form dough into log about 1" thick, and transfer to baking sheet lined with parchment paper.
8. Bake for 25-30 minutes in preheated oven, or until log is firm and lightly brown. 
9. Remove from oven, and set aside to cool for 10-15 minutes. 
10. Cut log into roughly 1/2" thick slices. Place slices upright on baking sheet and bake for 20-25 minutes. Remove from oven and cool completely.

after first bake
sliced and ready for second bake
20 more minutes!
cooling upright
Love love love the toasty aroma of the oats/coconut/nuts. The aroma lingered throughout the night and made these biscotti very irresistible. I ate two slices at 11pm fresh from the oven!

The biscotti were crisp but also had a slight chewy bite from the coarsely grounded oats and coconut. At first, the dough may seem too dry, but be patient and keep mixing/kneading.. eventually the dough will moistened and become sticky. 

I oversaw the instruction to bake the slices upright. Going to try that next time to see if the biscotti will be even crisper. I ended up flipping the biscotti slices 14 minutes into the second 20 min bake. 

Taste: 5 stars out of 5
The toasty, coconut-y, caramel-y flavor is perfect. 
Texture: 4.9 stars out of 5
The small end slices of the biscotti were thoroughly dry and crisp. Hoping to achieve that next time throughout the whole log. 

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