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This Lime Biscotti has flakes of coconut inside it and is then dipped in melted white chocolate before being covered in more coconut flakes. Easy to make and the perfect accompaniment to your afternoon coffee!

Coconut White Chocolate Dipped Lime Biscotti

This Lime Biscotti has flakes of coconut inside it and is then dipped in melted white chocolate before being covered in more coconut flakes. Easy to make and the perfect accompaniment to your afternoon coffee!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12

Ingredients

  • For the biscotti:
  • 1/2 stick (56g) unsalted butter, at room temperature
  • 1 cup (200g) caster sugar
  • Zest of 2 limes
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 3 tbsp lime juice
  • 2 1/2 cups (350g) plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/3 cup (30g) desiccated coconut
  • Pinch salt
  • For the topping:
  • 7 oz (200g) white chocolate
  • 2/3 cup (60g) desiccated coconut

Instructions

  1. Preheat oven to 180C/350F and line a baking tray with a silicone mat/silpat or grease-proof paper. I prefer a silicone mat.
  2. Place butter, sugar and lime zest into a large bowl or the bowl of your stand mixer and beat until all the butter is combined with the sugar. It will not come together as if you're making a cake, it will be crumbly. This is fine.
  3. Add in vanilla extract and eggs, scraping sides as necessary and mix until well combined.
  4. Add in lime juice, flour, baking powder, bicarb, desiccated coconut and salt and then mix on low until a soft dough forms. The dough will start to pull away from the sides of the bowl.
  5. Flour your lined baking tray and tip the dough directly onto it.
  6. Lightly flour your hands and then shape into an oblong loaf, around 2 inches thick,10 inches long and 5 inches wide.
  7. For 2 loaves: tip dough onto floured baking tray, divide in half and then shape into two oblong loaves, leaving 3 inches between the loaves on your tray.
  8. For 1 large loaf: place in the oven for 25-30 minutes until the top is slightly cracked, the edges are golden and it feels crisp to the touch in the centre, it shouldn't feel very soft in the middle as this means it's still raw in the middle!
  9. For 2 loaves: Place in the oven for 15-20 minutes, follow directions as above to tell when they are done.
  10. Leave your biscotti to cool for 15 minutes, but do not turn off the oven. Once you can handle the loaf, slice into 1 inch thick slices using a serrated knife, you can cut them straight or at a slight angle, I sliced mine at an angle as I think they look nicer!
  11. Leave biscotti standing up as you've sliced them, but leave a little space around each one.
  12. Place back in the oven for 15-20 minutes until the crust is golden all over and the middle of the slices feels firm to the touch. In the very, very centre they may feel ever so slightly soft, this is fine, they will harden as they cool.
  13. Leave biscotti to cool completely, before placing white chocolate into a heatproof bowl and heating in the microwave, in 20 second intervals, stirring in between, until melted.
  14. Dip one end of each biscotti slice into the melted chocolate and then use a pastry brush to brush the chocolate 1/3 of the way up your slice.
  15. Dip chocolate covered end into desiccated coconut and then place on a wire rack to set. Repeat until all your biscotti are dipped and covered in coconut.
  16. Once set, biscotti will keep in an airtight container, at room temperature, for 5 days.