Lime Cranberry Coconut Biscotti

I have no idea where this came from but out of the blue last weekend I had a craving for biscotti with my tea.  I haven’t made biscotti in years.  I haven’t eaten biscotti in years!

I was originally thinking a chocolate biscotti but somehow, that morphed into lime biscotti, which then turned into lime cranberry… and then by the time I was done it was lime, cranberry coconut biscotti without even the tiniest hint of chocolate to be seen!

I actually loved how they turned out and I think the lime glaze was the difference.  If you eat them as is, the glaze is sweet but dip them in your tea and the lime has a nice sweet/tart flavour that pops when hot.

Here’s how it went down:

Lime Cranberry Coconut Biscotti

I started out using a recipe from gourmetmama as a base

1/2 cup vegetable oil
3 eggs
3 tbsp lime juice

1 cup white sugar
3 1/4 cups all-purpose flour1 tablespoon baking powder
1 tsp. lime zest
1/2 cup dried cranberries
1/2 cup  flaked coconut (I actually used a handful but I’m going to estimate it was 1/2 cup – go crazy, put in 2/3 cup if the mood strikes you)

Lime Glaze:

2/3 cup of icing sugar
2 tbsp lime juice

Combine all the wet ingredients until well mixed.

Add in the remaining dry ingredients.  If you want to sub other things for the cranberries or coconut (my choices because I had leftovers hanging around), you could do that now.

Divide the dough in half.  ***Warning: it will be a giant sticky goopy mess.  Persevere through it.

Make two rolls the length of a cookie sheet (which you will then place them on – I recommend parchment paper or a silpat on the sheets)

Flatten the rolls so they are about an 3/4 inch high and sprinkle with sugar.

Bake at 350F for 25 minutes.  Remove from the oven and cool on wire racks.  Once they’re cool enough to handle, slice them on the diagonal.

Place the sliced cookies back on the cookies sheet and bake at 275F for forty minutes, turning the cookies over halfway through.  Cool on wire racks

Once cooled, mix up your glaze ingredients.  You might need to alter the sugar or juice quantities till you get the right consistency for a glaze (you want it fairly liquid so you can brush in on thinly).  Brush on to the cookies – I did both sides  – and let set.

Photography

Stats: 50mm, f1.8, 1/250, ISO 400, no exposure compensation.
However, I did want to take that ribbon and strangle somebody with it by the time I was done.  I wish you could all the horrible, horrible outtakes.  I think I’m more impressed with stylists than I am with photographers!