Call me impatient, but as soon as the temperatures clear 50 degrees I find myself daydreaming of summer. I realize it’s only the end of March but already visions of farmers’ markets, ice cream cones, and sundresses dance in my head. Willing warmer weather to come, I even rocked my new pink patent leather peep toe wedges despite the frigid weather. One of the things I love most about summer is a ripe strawberry, straight from the patch. This time of year the berries in the grocery stores don’t compare. They may look like the summertime specimens but the candy-like sweetness and intoxicating aroma usually isn’t there. When I’m craving strawberries the rest of the year I tend to turn to frozen or dried. This recipe incorporates the latter in a sweet biscotti made more interesting by the use of coconut flour. It adds a pleasant richness and depth of flavor. I was originally turned on to coconut flour by Hannah’s post on Quick and Simple Apple Pie Bars and now I’m hooked. Already I’m thinking a tropical biscotti is in order with coconut flour, dried bananas, dried coconut, and macadamia nuts.
Adapted from The King Arthur Cookie Companion’s American-Style Biscotti Recipe
Yields 14 to 16 biscotti Ingredients:
-6 tablespoons unsalted butter, room temperature
-2/3 cup granulated sugar
-1/4 teaspoon sea salt
-1 teaspoon vanilla extract
-1 1/2 teaspoons baking powder
-2 large eggs
-1 cup all-purpose flour
-1 cup coconut flour
-1 cup chopped dried strawberries
Method:
Preheat oven to 350 degrees F. Lightly grease a large baking sheet.
In a medium bowl, beat the butter, sugar, salt, vanilla, and baking powder on medium speed until the mixture is smooth and creamy. Beat in the eggs. (It is okay if the batter looks curdled.) Lower the mixer speed and add the flours. Mix until smooth. Stir in the dried strawberries just until evenly distributed.
Transfer the dough to the baking sheet, shaping it into a rough log about 14 inches long. It should be about 2 1/2 inches wide and about 3/4 inch thick.
Bake for 25 minutes. Remove from the oven and let cool. Once cool, cut the biscotti into 1/2- to 3/4-inch slices. Reduce the oven temperature to 325 degrees F and bake for 25 minutes. Transfer to an oven rack to cool. If after cooling the biscotti are not as crunchy as you would like, leave them uncovered overnight to continue drying. Biscotti can be stored at room temperature for one week.
{ 9 comments… read them below or add one }
I am just as impatient – I have wanted summer since January! This biscotti sounds awesome – I love coconut and strawberry.
i have yet to try coconut flour, but these sound amazing! i’m so longing for spring produce, and summer
hope all is well over there!!
Strawberries in biscotti sounds so unique. I need to try that!
How’s Chicago?
Elina – Thanks for asking. Chicago has been treating me well. I’m finally starting to feel like I’m settling in.
Oh my goodness, that sounds SO good!! And that strawberry photo is stunning. Want to print it out, frame it, and hang it on my wall. Or eat it!
*Drool* I am a fall and winter person, but I do love me some fresh summer strawberries! That picture is so beautiful!
Strawberries are certainly one of the best things of spring and summer!
Coconut flour sounds divine. I enjoy the flavor of coconut but have spent a lifetime avoiding the stringy sweetened stuff of southern recipes from my youth. Thanks for pointing to a wonderful new discovery!
This sounds like a perfect mid-day summer snack! I’ve been meaning to pick up some coconut flour too!