I was contacted again by Hodgson Mill, this time to create a recipe for their "Have a Grain Holiday" challenge, so I thought Coconut Chai Biscotti would be perfect. It uses a blend of whole wheat flour, cornmeal, and all-purpose flour, as well as nuts, chai spices and coconut. I'm a fan of Hodgson Mill products, since they're made without GMOs and are made with 100% whole grains, and no artificial colors or preservatives.
COCONUT CHAI BISCOTTI
Ingredients
- 3/4 cup Hodgson Mill whole wheat flour
- 1/2 cup Hodgson Mill pastry flour
- 1 1/4 cup Hodgson Mill yellow cornmeal
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp cardamom
- 1/2 tsp coriander
- 1/4 tsp black pepper
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp softened butter (you can substitute coconut oil for half of the butter)
- 1 cup sugar
- 1 tbsp orange juice
- 2 eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans (or other nuts)
- 1 cup packed coconut (if using sweetened, reduce sugar by 1/4 cup)
Directions
Preheat oven to 350 degrees. Spray a non-stick 9x13 sheet pan and set aside.Whisk together the first 11 ingredients (flours, spices, etc.) and set aside. With a hand or stand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, then the vanilla and orange juice and beat on low until smooth. Add the dry ingredients all at once and mix on low until just combined. Then add the coconut and nuts and mix again until just combined.
Transfer the dough onto the sheet pan and pat into a 6"x12" rectangle (a piece of wax paper put on top helps to keep your hands from sticking).
Bake for 30-35 minutes on the middle rack, watching for cracks to appear in the top of the dough. Remove from the oven and carefully transfer the cookie to a cutting board.
With a serrated knife, carefully slice the cookie into 1 inch slices. TIP: Use the knife as a saw, and don't push down on the knife--let the teeth do the work.
Carefully transfer the slices back onto the baking sheet, spaced about an inch apart.
Bake for 15-20 minutes, until the edges are browned.
Enjoy with tea, coffee, milk or by themselves.
Chris' only complaint is that there isn't an endless supply of these. That's enough of a complement for me! I think I'll double the recipe next time.
You can download a coupon for $1 off any 5 lb. bag of Hodgson Mill flour, good until December 31, 2012. I'll definitely be using it toward my holiday baking needs.
And be sure to enter the Baker's Holiday Gift Pack Sweepstakes!
Just head on over to the Hodgson Mill's website to enter. You can also enter my giveaway to win an assortment of flours.
WIN IT!
a Rafflecopter giveaway
Disclosure: I received a variety of flours from Hodgson Mill in order to facilitate this recipe.
buckwheat flour debbie jackson
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I've never tried making my own biscotti. Yours looks delicious! I'd like to try the 50/50 flour.
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