Cranberry Biscotti with Toasted Coconut
I have a romanticized relationship with biscotti, from yesteryear when I found myself studying culinary arts along the Cinque Terra to more recent trips to Rome and Sienna, nothing can beat the quintessential crunchy biscotti dipped in a delicious ristretto with a thin layer of crema that says, “I am Italian.” The thoughts of this biscuit also known as cantuccini, remind me of a day I spent relaxing in a hammock with a good book overlooking the sun drench vineyards near San Gimignano three years ago. I was with a good friend who was working at this 400 year old monastery converted into a rural hostel. It was a unique experience I will not soon forget, nor will these biscotti for you.
Cranberry & Toasted Coconut Biscotti
2 ½ cups whole wheat flour, spooned and leveled
2 tsp baking powder
½ tsp sea salt
½ cup unsalted butter, room temperature
¾ cup sugar
2 large eggs
1 teaspoon almond extract
1 tsp ground ginger
Zest 1 clementine
½ cup dried cranberries
½ cup toasted coconut
Heat oven to 350° F or 175˚C. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large mixing bowl, beat the butter and sugar until smooth. One at a time, beat in the eggs. Mix in the almond extract, ginger, and zest.
Gradually add the flour mixture, mixing until just incorporated. Mix in the cranberries and toasted coconut.
Divide the dough in half and shape into two 10-by-2-inch logs. Place on a parchment-lined baking sheet. Bake until barely golden around the edges and firm to the touch, 22 to 25 minutes. Let cool for 30 minutes.
Reduce oven to 300°F. Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 15 to 18 minutes per side.
Keep at room temperature in an airtight container for up to 3 weeks.