Wow, it has been a long time since I posted.
In a previous post, I mentioned that I would be experimenting with baking from scratch. Sometimes a recipe sounds awesome, but you just don’t have all of the ingredients on hand. So far the results have been pretty good, especially considering that I like to “tweak” recipes to make them my own.
Here is one of my latest exploits:
Tropical Isle Biscotti Recipe
Prep: 25 min. Bake: 30 min. Yield: 18
3/4 cup sugar
1/4 cup vegtable oil
1/4 cup lime and lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
1-3/4 cups all-purpose flour
2/3 cup almond flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup flaked coconut
1 teaspoon grated orange peel (cut orange in half when done and squeeze juice into mix)
In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime & lemon juice mix, vanilla and almond extracts. Combine the flour, almond flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in coconut and orange peel. Squeeze in juice from grated orange.
With lightly floured hands, shape into a approx 2 inch wide rectangle on a parchment paper-lined baking sheet (you may need to divide the dough in half for two baking sheets). Bake at 350° for 20-25 minutes or until set.
Place pan on a wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container.
This recipe is based on the recipe for Lime Coconut Biscotti originally published in Healthy Cooking August/September 2011, p33.