Meet Megan Mayhew Bergman & her 2 adorable kiddoes, helping me in the kitchen on a fine summer afternoon here , then make the recipe for yourself. Or, if you prefer, you can order a dozen from our Etsy shop here or buy them from May to October at Clear Brook Farm in Shaftsbury, VT.
6 tbsp of softened butter, salted or unsalted
2/3 cup sugar
½ tsp salt
1 tbsp vanilla
2 tbsp fresh squeezed lemon juice
1 ½ tsp baking powder
2 c flour
zest of one lemon
1 c of toasted coconut
1 c of ground pecans
1 egg white
1 c of toasted coconut
2 tbsp lemon zest
Melt in a small, sealed plastic bag, submerged in very hot water:
½ cup white chocolate chips
1 tbsp. fresh lemon juice
1 tbsp lemon zest
1 tbsp butter
) Preheat the oven to 350°F. Line one large (about 18″ x 13″) baking sheet with parchment paper.
2) In a medium-sized bowl, beat the butter, sugar, salt, vanilla, lemon juice and baking powder until the mixture is smooth and creamy.
3) Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
4) Spread dough onto parchment into a long, 4 inch wide log. Press down evenly-I use the outside border of parchment by lifting it around the length of dough to even up the long sides. The log is about 1.5 inches high, 4 inches wide, 10 – 12 inches long. Brush the top of the dough with a whipped egg white and then press the combination of coconut & lemon zest firmly into the top.
5) Bake the dough for 25 minutes. Remove it from the oven.
6) Using a spray bottle filled with room-temperature water, thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit helps to reduce crumbling & breaking when slicing. Turn the oven down to 325°F.
7) Wait a couple of minutes, then use a serrated knife to cut the log crosswise into ¾ to 1” slices. Cut top to bottom evenly so as to have straight sides.
8) Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool.
9) While biscotti bakes a second time, bring a small pan of water to boil, then turn off heat. Place the bag of drizzle ingredients in the hot water to soften. Every now & then pull the bag from the hot water and, using a small towel to protect your hands, massage the ingredients in the bag together to thoroughly combine and melt the chips. Return bag to hot water & repeat until ingredients are evenly combined. Leave bag in hot water until it is time to finish biscotti.
10) Remove biscotti from the oven, and transfer to a rack to cool.
11) When biscotti are cool(I put them in the freezer for this in the summer months), the drizzle can be applied at your discretion. Cut, with scissors, a tiny, even slice off the corner of the bottom of the bag and, with gentle pressure, coax the white chocolate mixture out of the hole, zig-zagging across the top of the biscottis. Allow to cool and harden. Yum up the little bits that are here and there on your counter. Coconut, lemon, pecans, white chocolate, wow.
Store airtight at room temperature.
Yield: Approx. 20 biscotti, depending on size