Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!
Enjoy!
Preheat oven to 350° F.
INGREDIENTS:
5 eggs + 1 egg yolk
2 c. sugar
Zest from 2 good sized lime
Juice from 2 limes
1 tsp. almond flavored extract
1 tsp. coconut extract(Optional)
4 c. flour
2 tsp. baking powder
½ tsp. baking soda
1½ tsp. salt
1 c. sweet shredded coconut
1 c. diced candied pineapple
1 c. slivered almonds
Biscotti Topping
1 egg white for brushing
¼ c. sweet shredded coconut for dusting
¾ melted white chocolate
INSTRUCTIONS:
In a mixing bowl, using the mixer of your choice, beat the eggs, sugar, zest and juice of the lime. Add the extract. Beat for 3 minutes.
In a separate bowl, mix the dry ingredients.
Add to your mixing bowl and combine till homogenous.
Form 4 logs of equal proportions (about 12 inches in length and 2 ½ inch wide).
Whip the egg white for 20 seconds and brush the top of the loaves evenly. Sprinkle with sweet shredded coconut.
Bake in a 350 ° oven for 25 minutes on a parchment covered cookie sheet.
Remove from oven and let them rest 10 minutes.
Slice them in app. 1-inch-wide pieces, you can also cut them diagonally for a longer more traditional biscotti.
Tip: Use a serrated knife if possible to cut the biscotti.
Lower the oven temperature to 325° F.
Place the biscotti back on the parchment covered sheet pan on their side, and bake 10 minutes, after 10 minutes, turn them on the other side and cook them for another 10 minutes. Let cool.
Melt your white chocolate in a glass measuring cup in a microwave or stove top in a “bain-marie” and drizzle over the biscotti. Let cool and enjoy!