Christmas-flavoured Biscotti (chocolate-coconut Biscotti)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 large eggs
• 2/3 cup sugar (4 3/4-ounces)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups unbleached all-purpose flour (8 1/2-ounces)
• 1 cup shredded sweetened coconut (3 1/2-ounces, packed)
• 1 cup chopped bittersweet chocolate (6-ounces)
• 1 3/4 cups chopped peppermint, bark (10 1/2-ounces)

Recipe

• 1 preheat the oven to 350-degrees.
• 2 beat together the eggs, sugar, baking powder, salt and vanilla until creamy like pancake batter.
• 3 gently stir in flour, coconut and 1 cup of chocolate, until completely incorporated.
• 4 transfer dough to a silpat or parchment covered baking sheet and shape into a rough log, about fourteen inches long (and about 2/5 inches wide and 3/4 inches thick).
• 5 smooth the top with a wet dough scraper.
• 6 bake the dough for about 25 minutes, until just turning golden.
• 7 remove from oven and let cool, up to 25 minutes.
• 8 five minutes before slicing, mist lightly but thoroughly with a spray water bottle.
• 9 (this makes slicing the biscotti easier.).
• 10 reduce oven temp to 325-degrees, wait another five minutes, then cut into 1/2-3/4-inch slices. try to cut straight up and down, so they don't fall over during their second session.
• 11 set the biscotti upright on a covered baking sheet, and bake for about 25 minutes, until very golden. remove, and place on a rack for cooliing. these will crisp as they cool.
• 12 dip half of each finished, cooled biscotto in the melted chocolate. place on a rack over parchment or wax paper and allow chocolate to set before serving.
• 13 store in an airtight container to keep crisp. if they don't come out as hard as you'd prefer, allow to sit out uncovered overnight.
• 14 these can be stored at room temp for about two weeks; for longer storage, wrap airtight, and freeze.