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Coconut-Hazelnut-Serrano Biscotti
1/2 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
2 large eggs
1 serrano chile, stemmed, seeded, and minced or 2 tsps. New Mexican red chile powder
1/2 cup sweetened shredded coconut
2 1/4 cups all-purpose flour
1 1/2 tsps. baking powder
1/4 tsp. salt
1 cup chopped hazelnuts
In a large mixing bowl, cream the butter and sugar with an electric mixer. Add the eggs 1 at a time, beating well after each addition. Beat in the serrano and coconut.
In a separate bowl, combine the flour, baking powder and salt. Gradually stir these ingredients into the butter mixture. Next, mix in the hazelnuts. Cover and refrigerate the dough for 30 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
Turn the dough out onto a floured work surface, then divide it in half. Shape each half into a 2 inch wide log. Transfer the logs onto the prepared baking sheet, spacing evenly. Bake for about 35 minutes, until the logs are golden brown, and firm to the touch. Cool the logs about 20 minutes on the sheet.
Yields 36 biscotti.
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Coconut-Hazelnut-Serrano Biscotti
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Category: Recipes
Prep Time: Cook Time: Total Time:
Coconut-Hazelnut-Serrano Biscotti
1/2 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
2 large eggs
1 serrano chile, stemmed, seeded, and minced or 2 tsps. New Mexican red chile powder
1/2 cup sweetened shredded coconut
2 1/4 cups all-purpose flour
1 1/2 tsps. baking powder
1/4 tsp. salt
1 cup chopped hazelnuts
In a large mixing bowl, cream the butter and sugar with an electric mixer. Add the eggs 1 at a time, beating well after each addition. Beat in the serrano and coconut.
In a separate bowl, combine the flour, baking powder and salt. Gradually stir these ingredients into the butter mixture. Next, mix in the hazelnuts. Cover and refrigerate the dough for 30 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
Turn the dough out onto a floured work surface, then divide it in half. Shape each half into a 2 inch wide log. Transfer the logs onto the prepared baking sheet, spacing evenly. Bake for about 35 minutes, until the logs are golden brown, and firm to the touch. Cool the logs about 20 minutes on the sheet.
Yields 36 biscotti.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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