De provenienta italiana, biscotti sunt fursecuri uscate, ferme, numai bune de inmuiat in cafea, ceai ori lapte. Se pare ca reteta originala ar avea mai bine de 6 secole vechime si ar fi fost creata in Toscana, in orasul Prato. Particularitatea acestor fursecuri este faptul ca sunt copti de doua ori – prima data li se da o forma de sul, se coc, apoi se feliaza si se coc din nou pana devin uscati si aurii. Pentru ca sunt atat de uscati, acesti biscuiti rezista bine foarte mult timp, motiv pentru care in vechime erau preferatii marinarilor. Se spune ca insusi Cristofor Columb avea un stoc de biscotii pe nava lui ori de cate ori pleca pe mare.
Dincolo de calitatile lor, biscotii sunt si extrem de versatili. Exista variante care contin migdale, alune de padure, ciocolata, fructe uscate, nuci, coaja de citrice confiata si lista poate continua. Mai mult decat atat, biscotii permit si decorarea dupa ce au fost copti. Inmuiati in ciocolata e o varianta destul de des intalnita, insa nu va limitati doar la atat!
Biscotti cu nuca de cocos
- 85 g unt (temperatura camerei)
- 150 g zahar alb granulat
- 2 oua
- 3 g coaja de lime
- 300 g faina alba 000
- 1 g sare
- 2 g praf de copt
- 2 g bicarbonat de sodiu
- 50 g nuca de cocos maruntita (eu am folosit nuca de cocos proaspat rasa)
- Preincalziti cuptorul la 180C si tapetati o forma mare de copt cu hartie de copt.
- Mixati untul cu zaharul cel putin 5 minute pana obtineti un amestec cremos, deschis la culoare.
- Adaugati ouale, unul cate unul, apoi incorporati coaja de lime.
- Adaugati restul ingredientelor si amestecati cu o spatula ori lingura de lemn pana obtineti un aluat omogen.
- Transferati aluatul in tava pregatita si dati-i forma de sul.
- Coaceti la 180C pentru 15-20 minute pana devine auriu. Lasati sa se raceasca 10 minute apoi taiati sulul in felii de aproximativ 1cm latime.
- Asezati feliile taiate inapoi in tava cu taietura in sus si continuati sa coaceti pentru alte 15 minute sau pana biscotii devin aurii si crocante.
- Lasati sa se raceasca apoi puneti-i intr-un vas etans pentru a-i pastra cat mai mult timp.
A cup of coffee or glass of warm milk may not be enough sometimes. Sometimes it just needs a biscotti! A biscotti to dip it in the hot liquid but not become soggy. A perfect biscotti absorbs the flavor of coffee, but remains crunchy, it has texture and taste and snaps with every bite. Being baked twice, biscotti are dry, crunchy and firm, perfect to be dunk in your favorite warm liquid, being coffee, tea or milk.
The word biscotti derives from the latin biscoctus which means twice baked or cooked. The buttery dough is formed into logs, baked until golden then sliced and baked once more until dried out and crisp. They come in many variations: almonds, hazelnuts, chocolate, dried fruits or candied citrus peel are just a few of the options.
The very first biscotti, known under the name of Biscotti di Prato, were created in Tuscany over 6 centuries ago in the city of Prato and were made mainly from almonds. Because the double baking time dried the biscotti out, they were considered sturdy snacks, resistant to mold and able to be preserved for a longer period of time. Due to their characteristics, biscotti soon became a favorite of sailors. Christopher Columbus himself stored this kind of cookies on his ship.
It’s not my first time trying these cookies, but the first time they were made with a special gluten-free flour mix which works differently than all-purpose flour and the cookies have a different texture as well. So I was curious, extremely curious on how they would turn out. I decided to go with coconut as main flavor because I had a fresh coconut (I do eat coconut flesh whenever I can, it’s healthy and delicious so no wonder I had one in my fruit basket), but I boosted the flavor with a pinch of lime zest (which by the way, I absolutely adore).
The recipe for these coconut biscotti is incredibly simple and straight forward, you can’t go wrong with it. In fact, everything is right with it and the final biscotti are perfect to build upon them. My point is you can either add almonds, hazelnuts, chocolate chips or dried fruits in the dough or you can decorate them with chocolate after baking then dip them in shredded coconut or sprinkles.
- 85 g butter (softened)
- 150 g white sugar
- 2 eggs
- 1 teaspoon lime zest
- 300 g all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 50 g shredded coconut
- Preheat your oven to 350F and line a baking sheet with baking paper.
- Mix the butter and sugar in a bowl for at least 5 minutes until creamy and pale.
- Add the eggs, one by one, then stir in the lime zest.
- Add the flour, salt, baking powder, baking soda and coconut and mix with a spatula to form a dough.
- Transfer the dough on your prepared baking sheet and shape it into a log.
- Bake the log for 15-20 minutes until golden brown then remove from the oven and allow to cool down for 10 minutes.
- Slice the baked log into 1cm thick slices and arrange them back on the baking sheet with the cut facing up.
- Bake again in the oven at 330F for another 15 minutes or until golden brown and dry.
- Allow to cool and store in an airtight container.