Sunday, March 6, 2016

Coconut Chocolate Chip Biscotti

The last few months I have actually been baking pretty frequently, but two things have been holding me back from updating the blog.  First - It has been dark as I arrive at and leave work each day, making it hard to capture good photos of anything new I do bake.  Second - I've been making a lot of old classics that are already on here, or that don't seem exciting enough to post (my cravings for chocolate +/- peanut butter seem ever present...).   I also actually started worrying for a short period that maybe I had run out of new recipes/ideas - how many variations on chocolate and cookies and brownies can there be??  (Luckily I then convinced myself I am not there yet!).  So I opened of a new cookbook I'd recently received as a gift to look for some inspiration, and stumbled upon this recipe.  Plus I'm currently working nights, which means I can take food photos in sunlight!

The name "biscotti" is an italian word that means twice-cooked, and that is why these delightful cookies are so crunchy.  They are best served with a hot drink to dunk them into - they go especially well with hot chocolate.  The dried out nature means they keep well, so they are a great cookie to make in advance of having company.  The addition of coconut is subtle in flavor, but adds well to the texture, making them a little more moist.

The Fudgy (chai/mocha optional) brownie

In my house chocolate is basically always an appropriate choice. Whether you are celebrating, mourning, or having a stressful or happy d...