by Eva Felis on June 7, 2012
Every once in a while it has to be bacon and eggs and the whole works for breakfast, I am talking about the full treatment. I am also able and love to start the day with yesterday’s cold pizza, some of you think it’s gross (but I know some will nod and agree, come on). I might have an extra (large) durable stomach and like to take full advantage of it. Not often but every other day especially when I have a sweet tooth, I can take my breakfast the Italian way: espresso and biscotti.
The good thing about this crunchy cookies? They stay delizioso for weeks compared to standard cookies which has to be eaten within a few days. At least once a month I like to fill up my cookie jar with biscotti and place them right beside the coffee machine. At the end isn’t it sad to look at an empty cookie jar? And cookies should be available all day long every day.
I really love dipping biscotti into my coffee but I have an aversion for the muddy crumbs at the bottom of my cup. The solution to avoid that is simple: just don’t put cookies in your cup. A deluxe alternative is spooning some nutella or melt chocolate in a small bowl and mix it with some cream for a more liquid sauce. So I can sip my coffee in peace and indulge biscotti goodness with dipping sauce and make a mess on my shirt, but that’s a different story…
I don’t really care for the large coconut flakes, they are too big and I just don’t like to chew on them, so smaller flakes are the key. If you can’t find them: give the large flakes some rounds in the food processor or use the spice grinder (coffee grinder) for smaller batches. Some of you might prefer to toast the coconut flakes in the microwave, do so if you like.
150 g / 5.3 oz unsweetened coconut flakes
250 g / 8.8 oz all purpose flour
1 tsp baking powder
1/4 tsp salt
2 large eggs
200 g / 7.05 oz. / 1 cup sugar
25 g/ 0.88 oz coconut oil
1 Tbsp coconut rum (optional)
Preheat your oven to 120 C / 250 F. Spread coconut flakes evenly on a parchment paper layered baking sheet and roast/toast for about 5 minutes. You should keep an eye on them, they go from golden brown to black in a minute. Remove from oven and let cool.
Increase the oven temperature to 175 C / 350 F.
In a small bowl measure flour, baking powder and salt, set aside. In a mixing bowl add eggs and sugar and mix until creamy for about 1 minutes. Add coconut oil and mix just until combined.
Add the flour mix all at once and mix until everything is well combined but don’t over mix. Then add the coconut flakes and coconut rum (if using) and mix shortly. Drop everything on the baking sheet and form a log: use the parchment paper to keep your hands clean, lift one side, fold over and press the dough into log shape, roll and form until you got a approx. 8-9 cm x 28 cm / 3 x 11 inch size. It’s like forming compound butter.
Bake for 30 minutes, remove from oven and let cool at least 20 minutes. Cooling is important to avoid crumbly slicing or breaking.
Reduce oven to 160 C / 325 F.
Cut log into approx. 1 cm / 0.5 inch slices, place biscotti upright on baking sheet and bake for another 20 minutes.
Let cool and store in an airtight container at room temperature.