 |  |  |
 |  |  pulsed lime & chopped coconut |  before baking |
 slice after 1st bake |  flip for 2nd bake |  after 2nd bake |  vodka & cornstarch whisked |  ready to decorate |
Another version of a Summer biscotti that I made from my standard recipe to sell at the Mini Mart. I didn't toast the coconut because I don't like toasted coconut (it tastes like nuts then and not fresh coconut). I got a perfect but very little lime, cut in half and pulsed to bits in my food processor (then taking out too big pieces). I ground flaked coconut in my food processor and when I mixed it with the pulsed lime, the texture was fine (not enough juice in that little lime to affect it) ~ and I "punched up" the coconut flavor with about 1 TB coconut instant pudding mix (ran out of coconut extract) which worked really well with the texture of the finished biscotti.
I did my new favorite "trick" of a shiny transparent glaze on the finished slices ~ 1 part vodka to 2 parts corn syrup, whisked well ~ the alcohol dissipates and just leaves a shiny to the biscotti ~ sticky enough at first for me to lightly sprinkle some light green Sanding Sugar over them (do 4-5 at a time, so the glaze doesn't dry). The "trunks" of my coconut palms were canned chocolate frosting that I played with and got somewhat trunk shapes ~ then green palm fronds with green decorator icing (in the tube) with leaf tip. The "coconuts" on top were little sno-cap candies (mini-morsel chips would work but I used those on another biscotti).
PUT the LIME in the COCONUT BISCOTTI
1/2 cup (1 stick) butter, softened ……….1 cup sugar
1 egg……………………………………….…..…. 1 tsp vanilla extract
1 tsp. coconut extract (or 1 TB coconut instant pudding mix)
1 small lime ~ pulsed to as small bits as you can get in your food processor
optional: lime extract...............……………2-1/2 cups all-purpose flour
1-1/2 tsp baking powder……………..………1/2 cup cornstarch
1/2 tsp ground ginger............………....……1/2 tsp. salt
Optional: Transparent shiny glaze
2 TB vodka (any flavor) whisked with 4 TB clear cornstarch
***
Preheat oven to 350. Cover baking sheet with parchment paper. Put the pulsed lime and ground coconut together in a small bowl ~ add the coconut pudding mix and/or coconut and/or lime extract (whatever y'all are using here). Mix and set aside.
Cream butter and sugar (at least 2 minutes until you see a change in the texture). (I use an electric mixer.) Add egg, salt and vanilla extract; mix well. Gradually beat in ginger, flour, salt, cornstarch and baking powder (so it doesn't pouf in your face), then scrape down the sides and go on medium about 30 seconds.
Add the little bowlful of lime and coconut (and whatever all is in there) and mix well. If you think you need a little more cornstarch or flour, add 1 TB at a time until it's not too sticky and you can handle it.
So now just scrape the dough out of the mixer bowl and I make a log about 10" long on the baking sheet ~ then flatten it down and straighten the top, bottom and sides (I keep a cheap child's ruler with baking supplies to just put close up to the dough for that). Smooth out the top with dampened fingers.
Bake for about 15-20 minutes (depends on your oven). (Don't really stress out on the time ~ as long as they're firm to the touch. You can bake them a little longer on the 2nd bake if you think you didn't bake them quite long enough on the 1st bake.) Let the log rest about 15-20 minutes. Then slice into about 1-1/4" slices and flip them on their sides (I use long serrated knife). Bake another 9-15 minutes (touch the centers to make sure they're not still soft). Let them cool in the pan about 10 minutes before you do whatever to them. (NOTE: Saw back & forth with the knife each time you make a cut because you want to cut through any lime or coconut pieces that are in your way, or else they'll fall out and leave holes.)
I put the transparent glaze on top and some light green Sanding Sugar. Then waited to put some canned chocolate frosting trunks & green decorator icing palm tree leaves ~ with Sno Cap candy "coconuts"
You'll get about 1-1/2 dozen ~ and they freeze well.
I did my new favorite "trick" of a shiny transparent glaze on the finished slices ~ 1 part vodka to 2 parts corn syrup, whisked well ~ the alcohol dissipates and just leaves a shiny to the biscotti ~ sticky enough at first for me to lightly sprinkle some light green Sanding Sugar over them (do 4-5 at a time, so the glaze doesn't dry). The "trunks" of my coconut palms were canned chocolate frosting that I played with and got somewhat trunk shapes ~ then green palm fronds with green decorator icing (in the tube) with leaf tip. The "coconuts" on top were little sno-cap candies (mini-morsel chips would work but I used those on another biscotti).
PUT the LIME in the COCONUT BISCOTTI
1/2 cup (1 stick) butter, softened ……….1 cup sugar
1 egg……………………………………….…..…. 1 tsp vanilla extract
1 tsp. coconut extract (or 1 TB coconut instant pudding mix)
1 small lime ~ pulsed to as small bits as you can get in your food processor
optional: lime extract...............……………2-1/2 cups all-purpose flour
1-1/2 tsp baking powder……………..………1/2 cup cornstarch
1/2 tsp ground ginger............………....……1/2 tsp. salt
Optional: Transparent shiny glaze
2 TB vodka (any flavor) whisked with 4 TB clear cornstarch
***
Preheat oven to 350. Cover baking sheet with parchment paper. Put the pulsed lime and ground coconut together in a small bowl ~ add the coconut pudding mix and/or coconut and/or lime extract (whatever y'all are using here). Mix and set aside.
Cream butter and sugar (at least 2 minutes until you see a change in the texture). (I use an electric mixer.) Add egg, salt and vanilla extract; mix well. Gradually beat in ginger, flour, salt, cornstarch and baking powder (so it doesn't pouf in your face), then scrape down the sides and go on medium about 30 seconds.
Add the little bowlful of lime and coconut (and whatever all is in there) and mix well. If you think you need a little more cornstarch or flour, add 1 TB at a time until it's not too sticky and you can handle it.
So now just scrape the dough out of the mixer bowl and I make a log about 10" long on the baking sheet ~ then flatten it down and straighten the top, bottom and sides (I keep a cheap child's ruler with baking supplies to just put close up to the dough for that). Smooth out the top with dampened fingers.
Bake for about 15-20 minutes (depends on your oven). (Don't really stress out on the time ~ as long as they're firm to the touch. You can bake them a little longer on the 2nd bake if you think you didn't bake them quite long enough on the 1st bake.) Let the log rest about 15-20 minutes. Then slice into about 1-1/4" slices and flip them on their sides (I use long serrated knife). Bake another 9-15 minutes (touch the centers to make sure they're not still soft). Let them cool in the pan about 10 minutes before you do whatever to them. (NOTE: Saw back & forth with the knife each time you make a cut because you want to cut through any lime or coconut pieces that are in your way, or else they'll fall out and leave holes.)
I put the transparent glaze on top and some light green Sanding Sugar. Then waited to put some canned chocolate frosting trunks & green decorator icing palm tree leaves ~ with Sno Cap candy "coconuts"
You'll get about 1-1/2 dozen ~ and they freeze well.
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