Chocolate-Dipped Toasted Coconut Biscotti

Chocolate-Dipped Toasted Coconut Biscotti
From Domenica Marchetti's "Ciao Biscotti"

1 T. vegetable oil

2 1/4 cups/285 g. unbleached all-purpose flour

3/4 cup/50 g. unsweetened coconut flakes, toasted

3/4 cup/150 g. sugar

1 tsp. baking powder

1/4 tsp. fine sea salt

1/2 cup/50 g. sliced honey-roasted almonds or sliced almonds, toasted (I used toasted pecans)

5 Tbsp/70 g. unsalted butter, cut into 1/2 inch/12 mm. pieces, at room temperature

2 large eggs, lightly beaten

4 oz./115 g. bittersweet chocolate, melted


Heat the oven to 350 degrees F/180 degrees C. Lightly coat an 11 by 17 inch/28 by 43 cm. rimmed baking sheet with the oil. (I used a Silpat silicone mat and you don't need any greasing at all.)

Combine the flour, coconut, sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low speed. Add the almonds and mix briefly on low to combine.  Add the butter in pieces and mix on medium low speed until the mixture looks like damp sand. Pour in the eggs and mix on medium speed until a soft, slightly sticky dough has formed.

Turn the dough out onto a lightly floured work surface and pat it into a disk. Divide it in half. Lightly moisten your hands with water and gently roll one portion of dough into a rough oval. Place it lengthwise on one half of the baking sheet and use your hands and fingers to stretch and pat the dough into a log about 2 1/2 in/6 cm wide and 12 in/30 cm long. Shape the second piece of dough in the same way, moistening your hands as necessary. Press down on the logs to flatten them out a bit and make the tops oven.

Bake the logs for 25 minutes, or until the bottom edges are lightly browned and the tops are set -- they should be springy to the touch and there should be cracks on the surface. Transfer the baking sheet to a cooling rack. Gently slide an offset spatula under each log to loosen it from the baking sheet. Let the logs cool for 5 minutes, and them transfer them to the rack and let cool for 20 minutes. Lower the oven temperature to 300 degrees F/150 degrees C. (I raised it to 400 degrees F./200 degrees C.)

Transfer the cooled logs to a cutting board and, using a Santoku knife or a serrated bread knife, cut them on the diagonal into 1/2 in/12 mm-thick slices. Arrange the slices, cut-side up, on the baking sheet (in batches if necessary) and bake for 10 minutes. Turn the slices over and bake for another 10 to 15 minutes, until they are crisp and golden. Transfer the slices to the rack to cool completely.

Arrange the slices cut-side up on a baking sheet lined with wax paper. Dip one end of each biscotto into the melted chocolate and set them on the wax paper. Place the baking sheet in the refrigerator for 30 minutes, or until the chocolate is set. Let the biscotti return to room temperature before serving.