Here is a little twist on my usual chocolate biscotti recipe. (Oh! And in interesting biscotti news, I will be making my biggest batch of biscotti ever next month, when I'll make a couple hundred pieces and several flavors, for a co-workers fall-themed wedding. I can't wait!) Back to the main point . . . I had a bag of coconut shavings in the cupboard, so I googled "how to toast coconut" and it turned out to be quite simple!Preheat oven to 350. Place coconut in a thin layer on a baking sheet. Heat the flakes for a few minutes (I found that I needed to use a spatula to keep them rotating on the sheet). Let them cool.
After I toasted the coconut, I melted regular chocolate chips, and then dipped the biscotti in the chocolate . . . then in coconut. They are quite yummy if I do say so myself (especially with a non-sweet coffee!)
Let me know if you want the biscotti recipe and I'll send it your way!
