This biscotti is unlike any other I’ve tasted. I find store bought biscotti to be too dry and brittle. This one has a tender chewiness while maintaining a toasty outer crust. The coconut flavor is very subtle and balances the bursts of flavor from the cranberries and orange zest. These delicate cookies are perfect with a cup of tea and, if you have a sweet tooth, a drizzle of warm honey.
- 3 2/3 cups AP flour
- 1 1/2 cups sweetened dried coconut (toasted)
- 3/4 cup dried cranberries
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 large eggs
- 1 cup granulated sugar
- zest of one medium orange
- 1/2 tsp. almond extract
- 1 stick of unsalted butter (melted)
- 2-5 Tbsp. water
- Preheat oven to 350 F.
- Combine dry ingredients in large bowl.
- Whisk melted butter, sugar, zest, extract and 2 whole eggs, plus one yolk (reserving the white) until combined. Gently stir into dry ingredients.
- Gradually add water until a ball of dough forms a stiff, doughy mass.
- Form the dough into 2 logs on a greased sheet pan and brush with reserved egg white.
- Bake for 20-25 minutes until the logs are light brown but tops are still slightly yielding when pressed gently.
- Allow the logs to cool for 15 minutes and slice into 1/2 inch bars.
- Reduce temperature to 325 F and continue to cook about 15 minutes more until the smaller bars are light brown.