Chocolate Coconut Biscotti
ea time was and still is a sacred time in our household. Growing up with a Canadian mum, we were well trained in how to prepare and serve tea. A tea kettle is crucial (no microwaves!) and beautifully patterned teacups are highly recommended. In England, traditional tea is accompanied by petite finger foods both savory and sweet. At home, we usually just have cookies or fruit depending on the season. But after making these biscotti, we have a new contender for tea time snack!
My friend from university has a food blog (butterandbasil.com) where she chronicles her adventures in Italian cooking. Her Instagram (butterandbasil) has wonderful hashtags like #truelifeI’manItaliangrandmother and #babygetmamaherfatpants. Definitely worth a follow. She posted this recipe and I knew I had to try it with teff. There are so many variations of this recipe including the type of teff flour! Brown teff flour goes marvelously well with chocolate and ivory teff flour is a little lighter in color so it may be easier for beginner bakers to see when the biscotti are done. I’ve listed a few options for biscotti below but I haven’t tried all of them yet! I suppose it’s just another excuse to have a biscotti taste testing tea party.
6 Tablespoons ground golden flaxseed
6 Tablespoons brown rice flour
3 Tablespoons sweet rice flour
1 cup plus 2 1/2 tablespoons Tenera Grains brown teff flour
2 teaspoons baking powder
¼ teaspoon salt
1/2 cup raw cacao powder
⅔ cup maple syrup
3 large eggs
3-6 teaspoons extract (this is one spot to get really creative)
1 cup shredded coconut
¼ cup powdered sugar
1-3 teaspoons milk (or nut milk)
1/8 teaspoon vanilla
- Preheat oven to 350°F and lay a piece of parchment paper on a baking sheet.
- Toast coconut in preheating oven or on a saucepan. Be sure to watch until it’s just starting to brown. The coconut will continue to toast after you take it off heat.
- In a large bowl, mix your dry ingredients excluding the coconut.
- In another bowl, beat together your maple syrup, eggs and extract. For this recipe, I used 3 teaspoons of vanilla but only because I didn’t have any almond or coconut extract!
- Add wet ingredients into dry and combine thoroughly. Stir in your toasted coconut and take a deep whiff of delicious chocolately goodness.
- Plop the whole mixture onto the parchment paper and start to shape the biscotti. The dough might be a little sticky here, but that’s what you want. The best way is to start in the middle and press outwards until you’ve formed an oblong semi flat blob.
- Pop into the oven for 25 minutes. Take it out and carefully, using a tea towel, slice the biscotti. I like mine just over a 1/2 inch wide but it’s completely up to you! Lay the biscotti on it’s side and bake for 12-15 minutes. Flip them over and bake for another 11-13 minutes. Keep an eye on them and if the coconut starts to get a bit too crispy, just take them out a little early and let them finish cooking on the cookie sheet.
- If you want to add a little drizzle to your biscotti, add the powdered sugar and the tiniest bit of milk and mix. Add in the drop or so of vanilla. Keep adding small amounts of milk until it’s the right consistency to drizzle without being clumpy.
- Let cool while you put on the kettle and do a little dance around the kitchen because it’s Christmas time!
This recipe makes about 10-12 biscotti depending on how thick you slice them. Store in an airtight container on the counter for a couple days, but I don’t think they’ll last that long!
Trail Mix Biscotti – use ivory teff flour, take out the raw cacao powder, use vanilla as extract and chopped craisins, mini chocolate chips and chopped almonds for the addins
Blood Orange Biscotti – use ivory teff flour, take out raw cacao powder, add 1 teaspoon almond and 2 teaspoons of vanilla extract plus the zest of a blood orange. 1 cup of toasted slivered almonds for the addins
Chocolate Pistachio – same extract as above, zest of a lemon, 1 cup of chopped pistachios