TWD's Dorie Greenspan & Coconut Lime Biscotti!
The Lenox is one of Dorie Greenspan's favorite restaurants in New York City. The owner gave her this recipe for biscotti and now it's the only one she uses. For those of you who don't know the name "Dorie", she is famous far and wide for her delicious, can't-live-without cookbooks, particularly on the subject of baking and desserts. The Lenox Almond Biscotti recipe can be found on pages 141-143 of her widely popular book, Baking: From My Home To Yours. You really should own this book, but if you don't, you can find the recipe for Dorie's Biscotti at Gretchens blog, Canela & Comino. Because of copyrights and such, the host for the week is the only one who will be given the honor of copying the whole thing out and posting the actual recipe. You understand, right? Thanks Gretchen!
Tuesdays With Dorie
As I mentioned in an earlier post, Tuesdays With Dorie fearless leader has decided the group is becoming difficult to manage with the hundreds of bakers still piling in. If you haven't done so already, and you still want to join, October 31st will be the very last date you can sign up. After that, you're plum out of luck!
Put The Lime In The Coconut...
I wanted to do something totally different this time, but sticking close enough to Dorie's original recipe. Dorie always has a section after each recipe called, "Playing Around" where she suggests all sorts of variations on the theme. I had a lime, I had coconut and I had coconut extract. Sooooo, as the song goes, "I put the lime in the coconut and stirred it all up!" I used this combination before when I made the Coconut & Lime Madeleines way back in May. It was good then, so I thought, Why Not?
COCONUT LIME BISCOTTI
Dorie's recipe has cornmeal in it, and though you would never expect cornmeal as an ingredient in biscotti, it really did something special to the recipe. The biscotti weren't as rock-hard as some I've tasted. They were crunchy on the outside and chewy on the inside. Maybe this has something to do with the moistness of the coconut flakes in the batter? Who knows? All I know is, they were awesome! I had to take the box away from John. He just could not help himself!
They were quick & easy to mix too. In fact, my son Brad made the biscotti batter himself. I told him what to do, and he put it together. I baked, sliced and decorated them. We're a good baking team!
The Changes I made for Coconut Lime Biscotti:
- I added the zest of 1 lime
- I substituted coconut extract for the almond
- I substituted 3/4 cup shredded flaked coconut for the slivered almonds
- I decorated them with melted white coating chocolate and sprinkles