Monday, June 2, 2008
Coconut Macadamia Biscotti with Key Lime Glaze
I wanted to come up with an original recipe for the contest that Rachel is hosting over at Coconut & Lime. The idea for this recipe came to me while standing in line at Starbucks, waiting for my coffee. The biscotti container caught my eye & I thought "why not do a coconut lime biscotti?" So that's what I did. I had never made biscotti before & am not sure why - it's so easy.
The biscott itself is full of coconut & macadamia nuts & I used two different glazes - a basic key lime glaze & a white chocolate key lime glaze. This is the perfect summer biscotti to go along with your morning cup of tea or coffee.
Coconut Macadamia Biscotti with a Key Lime Glaze
1 cup white sugar
1/2 cup butter, softened
1 teaspoon coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup flaked coconut, lightly toasted
1 cup chopped macadamia nuts
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the sugar and butter. Stir in the coconut extract and eggs. Combine the flour, baking powder, and salt, stir into the creamed mixture. Fold in the coconut and macadamia nuts.
Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them until they are about 3 inches wide.
Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 to 15 minutes.
Slice the logs crosswise into 1/2 inch wide slices (I sliced one log the opposite way to have some smaller slices). Place slices cut side down onto the baking sheet.
Return to the oven for an additional 15 minutes, until crisp and light brown. Turn oven off & leave biscotti in until dry & toasty to the touch (about an hour for me). Dip tops into Key Lime glaze. Set on wax paper until glaze is set. Store in an airtight container.
Key Lime Glaze
1/2 cup powdered sugar
1 tablespoon fresh Key lime juice (about 2 limes)
Key Lime Wite Chocolate Glaze*
4 oz melted white Chocolate (I use Ghiradelli)
1 teaspoon key lime juice
*Note: If using the white chocolate glaze, you have to work quickly as the chocolate will turn grainy. It's best to use a spoon or knife to spread a thin coat onto each piece.