Now I have your attention! I know what you are thinking… this time of year, you have been bombarded with the “85 cookie recipe” tweets and “best cookies every” emails and you are cookied out. The Christmas baking is finished and mostly consumed and you are now on the couch feeling sorry for yourself after gorging on sweets. I am with you.
If you still feel like something a little sweet and naughty to dip in your tea or coffee but can’t manage the strength to face another piece of fudge, I have a solution. Coconut mango biscotti. Don’t worry, it is still not the new year and therefor still considered to be “the holidays” and so you can eat what you like for another couple of days. These little guys are tropical tasting and bring a lightness to the table. They are dippable and more-ish without weighing you down and they are a winner at a party where people are used to snickerdoodles and rice crispy squares shaped like trees and are looking for something a little exotic.
I first came across the coconut mango biscotti at work. In an attempt to cheer up the staff, the executives decided to give out treats (not bonuses). A large box arrived filled with tiny, individually wrapped biscotti wafers. They were thin cookie-like things. Imagine a biscotti version of melba toast. Dubiously, I decided to give one a try with my afternoon tea. Surprisingly, it was delicious! I was swept away by the exotic flavors! (ok not quite swept but it was damned good). When I got home, I thought that I would give it a try. I took a basic biscotti recipe and added in the dried mango and coconut. Feeling that it needed a bit of zing, I threw in some lime zest. I then drizzled the final product in chocolate and bob’s your uncle (he is actually my father-in-law and Australia has regulations about mailing food so he didn’t get any).
I have a funny relationship with biscotti. They are a favorite of my Dad and so I used to make orange almond ones as a teenager. There is something about the double baking that fascinates me. The perfect biscotti is dry but maintains a crunchy chew that needs to be experienced because it is almost impossible to explain. After I left home I stopped making them (must to my father’s frustration) and so it fell out of my cookie repertoire. Other than plain macaroons, I don’t use a lot of coconut in my baking and so I am going to add these biscotti back onto the “go to” list.
Mango Coconut Biscotti
A light and tropical take on the classic biscotti
- 2 tbsp butter
- 3/4c sugar
- 2 eggs
- 1tsp baking powder
- 1c flour
- 1c whole wheat flour
- 1/4tsp salt
- 1c shredded coconut (not sweetened)
- 1/2c dried mango diced
- zest of 1 lime
- 1tsp vanilla
- 1/2tsp ground ginger
- 1/2tsp ground cardamom
- 1tbsp milk
- 1/3c dark chocolate (optional)
- Preheat over to 350
- Beat butter and sugar in a stand mixer until light and fluffy.
- Add the eggs one at a time and beat until smooth and then add the vanilla.
- Combine the remaining ingredients and add to the wet mixture. Mix until just combined (this will be very dry).
- Form into 2 logs on a baking sheet lined with parchment paper. Flatten slightly with your hand and bake for 30 minutes.
- Remove from oven and cool for 15 minutes.
- Drop your oven temperature to 275.
- Cut the logs on an angle to form the traditional biscotti shape. Lay the cookies on their sides on a baking sheet and bake for 20 minutes.
- Flip them over and bake for another 20 minutes.
- Let them cool when they come out of the over and then drizzle with chocolate if you like (I like).
The Gilded Sprout http://thegildedsprout.com/
Give them a try! In the darkness of winter, there is something nice about taking a little taste vacation to somewhere warm and tropical. If you are feeling particularly frisky, add some rum to your coffee and then dunk the biscotti in there. That will really get you in the spirit of Naughty Biscotti!