Monday, May 16, 2005

Toasted Oat and Coconut Biscotti

Toasted Oat and Coconut Biscotti

1 cup old-fashion rolled oats
1 cup shredded sweetened coconut
1/2 cup chopped pecans
1 cups all-purpose flour
3/4 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs
1/4 cup light coconut milk
1 teaspoon vanilla

Preheat oven to 350 degrees.

On a large baking sheet, spread oats on one half and the coconut on the other - if your baking sheet is big enough, add the pecans as well in their own space. Place into the oven and bake, stirring occasionally to toast evenly, until the coconut is golden and the oats are fragrant and pale golden, about 8 to 12 minutes. If the nuts do not fit, do toast them either on the stove or just use the baking sheet after the other two are done - set ingredients aside to cool.

In a food processor, add cooled oats, coconut and pecans - pulse mixture until finely ground. Add flours, baking powder, salt, brown sugar and granulated sugar - pulse just until combined. Pour dry ingredients into a large bowl.

In a small bowl, whisk together eggs to combine. Whisk in milk and vanilla. Add wet ingredients into the dry and stir just until the ingredients are combined - it may seem a little crumbly at this point.

Scoop mixture out onto a lightly floured surface and knead mixture together a couple times until the dough comes together. Form dough into a 14" to 16" long log and transfer to a baking sheet lined with parchment paper. Pat dough down until it is about 1" thick.

Place into the oven and bake until the top is firm and lightly golden, about 25 to 30 minutes. Remove the pan from the oven and place on a wire rack to cool for 15 minutes - lightly spritz the log with water, then let sit for 5 more minutes. Use a serrated knife to cut the log into roughly 1/2" thick diagonal slices. Place slices upright on baking sheet and place back into the oven to bake until crisp, about 20 to 25 minutes. Remove from the oven and transfer slices to a wire rack to cool completely.

Makes about 1 1/2 to 2 dozen biscotti.

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