Coconut Biscotti & Banana Almond Muffins
Thank you to everyone who has purchased tickets for the ‘Baking and Books book’ raffle – it means so much that you took the time to support me in my fundraising efforts. Big hug! For those of you with sites I want to mention your names here in this entry, thereby giving you the public kudos you deserve and hopefully sending some extra traffic your way in the process. So thank you Dorie Greenspan, Nani, Anali of Anali’s First Amendment, Jen of Milk & Cookies, Jaden of Jaden’s Steamy Kitchen, Veron of Veronica’s Test Kitchen, and Lydia of The Perfect Pantry. You gals are amazing bloggy friends with hearts of gold. Finally, one quick note about the raffle: there are now 70 books, up from 56 last week, so over the next few days I’m going to bundle some of them into four grand prizes, with four books in each prize. I figure that’s a fun way to spice things up and make enticing use of these newest additions to the the event. Stay tuned.
Lately I’ve been sharing more interviews and book reviews than usual so this weekend I want to step back and return to the personal focus I originally intended for this blog. Don’t worry, I’m not going to get all serious on you. In fact just the opposite, by which I mean totally random things that have happened but I haven’t had time to post about. I’d like to share with you, for instance, the the fact that I finally finished the last Harry Potter book – three days after my husband did, which is completely shocking because I usually read much faster than he does. And we are such Potter geeks that mere seconds after I closed the book we got into a philosophical discussion about what form our patronuses (or is it patroni?) would take if, in fact, we possessed magical powers. What do you think yours would be? I argued that mine would be a narwhal, which is a whale with a unicorn-like horn. There was no reason behind my argument, no logical series of steps that led to the conclusion: “Oh, of course Ari. Your patronus would be a narwhal.” Nah, I just had a feeling. Then it occurred to me that Oreo would be an even better patronus – because let’s face it, few things are less dementor-friendly than an deliriously happy Labrador Retriever who spins in circles just for the heck of it.
Oreo says: “I kick dementor bootie!”
Other news: I got a haircut! This may not seem like such an occasion to you, but after my last hairstylist turned into a mega-meanie finding someone new is such a relief. Damian is a complete dream, working out of a high-end NYC salon with massage chairs and a cafe for customers to enjoy while they wait. (I know. I know! I had a latte and a scone.) He took one look at my long, unstyled hair and knew exactly how to give it the sort of body and shape it needed. He even took my complete befuddlement with hair dryers & irons into consideration, giving me lots of thin layers that work with my hair’s natural texture – which means, I don’t have to try and do something with it in the morning. Yay! I practically skipped out the doors I was so happy, and to top it all off he’s an excellent conversationalist. We chatted about Japanese language, culture and even food customs, his having spent years traveling between the US and Japan because his wife is from Tokyo. Did you know that melons can cost hundreds of dollars in Japan? We’re not talking about the ordinary sort found in American grocery stores, but rather objects of perfection with unblemished skin and sweet, colorful meat. According to Damian they are highly prized gifts, with people spending some $200 for one melon. Receiving such a melon is the highest compliment, and when it ripens the fruit is sliced and enjoyed with much ceremony. Interesting no?
Today my husband and I have spent most of our time in the kitchen, which, if you ask me, is just one more sign that I’ve married the perfect man. He’s been pickling things like crazy, turning cucumbers into “bread and butter” pickles and ‘baby carrots’ into “firecrackers,” which are made with dried chilis, chili powder, cider vinegar and mustard seeds, among other things. We began our foray into the world of pickling a couple weeks ago and I must say, we’re hooked. As with many foods, homemade pickles are much better than the store bought variety, with the perfect balance of crunch and sweetness. Firecrackers have bite to them, both when your teeth break through them and when the heat from the chilis hits your tongue. Really, really good, and with those two successes behind us we’ve started to wonder what else we can pickle. Onions? Fruit? Alton Brown has a pickled fruit recipe that looks enticing. (We use this recipe for the pickles and this recipe for the firecrackers, in case you’re interested.)
For my part, I’ve been indulging in a bit of kitchen therapy, aka baking. For the last several weeks I’ve been preparing to write a book review for “The Essential Baker,” making everything from chai spiced coffee cake to miniature jasmine tea cakes in the process. Today I decided to try two more recipes, one for banana-almond muffins and the other for coconut biscotti. The muffins have a cakey, yet firm texture that is enhanced by sliced almonds. And the flavors – what a combination! With bananas, vanilla, and spices like cinnamon, nutmeg and cardamom, the batter smells so good that for a second I was tempted to forgo the baking process altogether. I resisted though, and the results went incredibly well with a tall glass of iced Oregon chai. 
Most of the muffins will be sent home with friends this afternoon, and originally I had the same plans for the coconut biscotti. But now I’m not so sure. I may want to keep them all for myself. I was going to arrange them in glass mason jars, cover the tops with clear plastic, then seal the whole shebang with a wide, blue & white ribbon. However I happen to adore coconut & almonds… and these cookies would prove remarkable companions to my work-morning coffee. Hmm. Nope, I’m definitely keeping them – mine, all mine! No one will know the difference. At least, not until they read this blog entry. Heh.
Historical aside: biscotti is the plural form of the Italian word “biscotto,” which means “twice baked,” and as you can see in the recipe below these cookies are indeed baked twice. Once in loaf form and then again in slices. This technique gives them a hard texture that makes them perfect for coffee dunking or plain crunchy enjoyment. Their hardness means they keep longer than most cookies, and indeed it’s this staying quality that made them historical favorites among sailors and explorers.
Ok, enough history. I’m hungry, and I think it’s just about time to turn that pizza dough I made this morning into something freshly baked and topped with caramelized onions, mozzarella and goat cheese. I’ll post a review of “The Essential Baker” in my next entry, but in the meantime I hope you enjoy the recipes below. Have a fantastic Sunday and if you haven’t jumped into the raffle yet please shoot me an email so I can figure out how to convince you.
Coconut Biscotti
Reprinted with permission from “The Essential Baker” by Carole Bloom
Ingredients: Makes about 2 dozen
- 2 cups all-purpose flour
- 1 1/3 cups sweetened, shredded coconut
- 1 cup sliced almonds
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 extra-large eggs, at room temperature
- 4 ounces (8 tablespoons) unsalted butter, melted
- 1 teaspoon pure vanilla extract
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a non-stick liner.
Combine the flour, coconut, almonds, sugar, baking powder, and salt in the bowl of an electric stand mixer or a large mixing bowl. Use the flat beater attachment or a hand-held mixer to blend together briefly on low speed.
Using a fork, lightly beat together the eggs, butter, and vanilla in a medium bowl. With the mixer speed on low, add to the dry ingredients and blend together throughly.
Divide the dough into two eqal portions. Dust your hands lightly with flour and shape each piece of dough into a loaf about 8 inches long, 2 to 3 inches wide, and 3/4 inches high. Place both loaves on the baking sheet, leaving several inches of space between them. Bake the biscotti for 22 to 24 minutes, until the loaves are light golden and set. Remove the baking sheet from the oven and cool on a rack for 10 minutes.
Using a serrated knife (I actually used my sharpest chef knife, since my serrated knife wasn’t slicing through the loaves so well), slice each loaf on the diagonal into 1/2-inch-thick slices. Place these slices on their sides on the baking sheet. (To avoid breakage, after you slice a piece rest its weight on the blade of your knife instead of picking it up with your fingers. Slide the piece onto the baking sheet.) Place these slices on their sides on the baking sheet. Bake for 15 to 20 minutes, until firm and golden colored. Remove the pan from the oven and transfer biscotti to racks to cool.
Variations: You can replace the almonds with walnuts, pecans or toasted and skinned hazelnuts if you like. You can also drizzle the biscotti with thin lines of bittersweet, semisweet, milk or white chocolate after they are completely cool. Let the chocolate set for 15 minutes in the refrigerator before serving or storing.
Storage: Store the biscotti in an air-tight container between layers of waxed paper at room temperature. To freeze up to 3 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving.
Banana-Almond Muffins
Reprinted with permission from “The Essential Baker” by Carole Bloom
Ingredients: Makes 12 muffins
- 8 tablespoons unsalted butter, softened
- 1/2 cup firmly packed light brown sugar
- 1/3 cup granulated white sugar
- 2 extra-large eggs, at room temperature
- 3 medium, ripe bananas
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cardamom
- 3/4 cup coarsely chopped whole un-blanched almonds
Center a rack in the oven and preheat it to 375 degrees F. Line each cavity of the muffin pan with a paper muffin cup. (I lightly greased each cup instead.)
Place the butter in the bowl of an electric stand mixer or a large mixing bowl. Use the flat beater attachment or a hand-held mixer to beat the butter until light and fluffy, about 2 minutes.
Add the brown sugar and granulated sugar to the butter, and cream together well. One at a time, add the eggs to the butter mixture, stopping to scrap down the bottom and the sides of the bowl after each addition. At first the mixture may look curdled as the eggs are added, but as your stop and scrape down the bowl, the mixture will smooth out.
Use a fork to mash the bananas in a bowl. Add the sour cream and vanilla and mix together well. Add to the butter mixture and blend thoroughly.
Sift together the flour, whole wheat flour, baking powder and baking soda. Add the cinnamon, salt, nutmeg and cardamom and blend together.
Add to the banana/butter mixture in 3 stages, stopping after each addition to scrape down the sides of the bowl to promote even blending. Add the almonds to the batter and stir to distribute evenly.
Use a spoon to divine the batter evenly among the muffin cups, filling them to the top. Bake the muffins for 25 to 30 minutes, until the are light golden brown and a tester inserted in the center comes out clean. Remove the pan from the oven and cool on a rack.
Variations: Replace the almonds with walnuts, pecans or toasted hazelnuts. You can also drizzle the tops of the cooled muffins with thin lines of white, milk or dark chocolate. Let the chocolate set for 15 minutes in the refrigerator before storing.
Storage: Store the muffins in an airtight plastic container between layers of waxed paper at room temperature, up to 3 days. To freeze up to 2 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the fridge and bring to room temperature before serving.
YOU MIGHT ALSO LIKE:- Irresistible Traveler’s Chocolate Muffins
- Almond Orange Flower Teacake
- Rustic Sweet Potato Muffins with Fresh Sage
- Pumpkin Butter Morning Glory Muffins
- Honey Ricotta Cheesecake with Almond Crust (Plus: 7 Tips for Perfect Cheesecake)
- Chocolate-Flecked Multigrain Muffins
- Mexican Vanilla Mini-Muffins with Vanilla Syrup
- Butternut Squash Muffins with Golden Raisins & Currants
Ha ha – our (golden) retriever used to do that spin thing!
Oh those fire crackers sound so good! Thanks for the link!
Recipes look good, I look forward to the review.
Both of these look great! I hope I’ll get to try them sometime.
I simply love this photo! The biscotti simply jump out asking to be munched.
Great minds think alike … just spent some time in the kitchen this afternoon making biscotti too, Pepperoni Biscotti. Delish. Yours looks fab!
Oh, I’ve never had coconut biscotti…looks yummy.
Not only do we share a passion for oatmeal cookies (LOL), I am also a HUGE oregon chai lover. I’ve never had it iced, though. Maybe you’ve turned me on to something great?
Wow, Everything is so delicious, especially the coconut biscotti….
The biscotti look great, but I think I prefer some Oreo for my sweetness (what a gorgeous happy face! Definitely not dementor-friendly!)
I’m yet to try home-pickling, but it’s one of those things that I keep telling myself that I must try!
I’m glad to hear that the auction is going well! I’d love to make a bit but I’m stone cold broke at the moment so alas, all I can do is wish you well and hope that you raise the funds needed for the Hazon community to help them continue their good work
It sounds like you’ve enjoyed a good weekend! I agree — it’s a relief to find a good hairstylist.
Thank you for sharing the two recipes. The biscotti looks delish and I’ve put it on my list of recipes to try!
I’ve never tried coconut biscotti, but I’ve really gotten into making these cookies lately. I made some lemon-currant ones with a cornmeal base that were less “refined”, but just as delicious as traditional biscotti. Will definitely try your recipe, too.
Oh, yes! Oreo should definitely be your Patronus. My Patronus would be a golden retriever.
I love dogs!… Man, I sure need some of that biscotti and some coffee. (I want some pasta too.) I feel dead today. 
Wow! Those coconut biscotti look fantastic! Can’t wait to try making them myself.
Great biscotti! I never made them with coconut… Definitely an interesting and original recipe!
Ari, I’m stunned by your biscotti – they look so beautifully golden and delicious!
And I’m totally thrilled for you about the hair cut – I’ve been thinking about having mine cut really short for ages, just need to find a great professional like you did!
What great looking biscottis! I just made two batches this weekend after being badgered by the hubby no end to make them. I finished Harry Potter too! I’ll not comment on this book so I won’t accidentally spill the beans for those not done with it yet.
Haa….I love biscottis…..sitting in my rocking chair, enjoying a nice book…sometimes looking outside and enjoying the natural beauty…sipping a cup of coffee and munching on biscotties…hmm…heaven
)) I usuallly make one with pistachios and cranberries mainly coz me and my hubby likes those colours 
Shn
Mmmm, biscotti. I love it with coffee or in place of breakfast.
I love biscotti but had never thought to make it with it coconut. Yours look delish! and I am a sucker for banana anything pretty much. This post was made for me.
Your biscuitti look amazing. I love this combination of almonds and coconut, I never had it but it sounds divine!
I love the picture of Orea, he is so cute with all those wild flowers.
Oh the coconut biscotti looks scrumptous! Oreo looks like such a happy dog. Great photo! I think my Patronus would be a siamese cat.
Ack, I think I missed out on the book raffle. Where have I been? ha.
Tanna – Dogs are so funny that way huh? Sometimes Oreo will catch her tail, and then she holds on to it until she falls over.
Claire – Thanks! (And thank you again for the tip earlier, you know what I’m talking about…)
RuthL – Biscotti is very munchable, I’m glad you like that photo!
Cate – Pepperoni Biscotti! That’s sounds like a great recipe, have you posted it somewhere? I’d love to try it with some of the “veggie” pepperoni I use when I’m craving the pepperoni flavor.
Peabody – It is yummy! You should try it.
Sarah – Iced Oregon chai is delicious, but you have to make it with the liquid concentrate instead of the powder. The powder gets all clumpy in the cold liquid, unless you first make it with hot milk and then let it cool in the fridge. To make the iced chai just mix equal parts milk and concentrate, then pour over ice.
Anh – Thank you. I wish this blog had interactive technology so you could try a cookie.
Ellie – No worries, I’m holding this raffle mostly for fun (and also to raise money for a good cause, but in a fun way). I wouldn’t want anyone to feel bad about not joining in. If you can, great! If not, then that’s cool too.
Caitlyn – It’s amazing what a talented stylist can do for a girl’s mood.
Lydia – Ooo, lemon currant sounds awfully tempting, especially with the cornmeal base. Have you posted the recipe?
Tarie – Huzzah for the retriever patronuses!! Hip hip! Wish I could send some coffee and biscotti your way.
Deb – Thanks! Have fun making the biscotti!
Rosa – I thought the same thing when I saw this recipe. As you’ll see in my review, “The Essential Baker” is full of lots of surprising, unique recipes. Lots of fun.
Patricia – Thank you! I was really pleased with the results too.
As for the hair cut, I say go for the short cut but definitely find a talented stylist. I found mine by researching the forums at Allure.com and reading through an issue where they featured stylists in NYC. Is there a magazine that does that in your area?
Veron – what kind of biscotti did you make? That’s so cute how your husband was asking you to make them! (And yes, we must be all hush hush about Harry…)
Mishmash – You are so lucky to have a rocking chair! I love those. And goodness, I am dreaming about the colors on pistachio-cranberry biscotti.
Kelly – I agree!
Hilda – Happy to please, and if you like banana in baked goods you really have to try these muffins. Seriously.
Monika – Almonds and coconut really go well together. Who knew? Oreo says thank you for the compliments, her tail is wagging like crazy cause you said she was cute.
Pam – She is a happy puppy, especially when she can run around outside or has a new stuffed toy to demolish. And a Siamese cat would be a remarkable patronus! (Oh and you didn’t miss the raffle! It doesn’t end until September 3rd.)
I started liking biscotti late in life but after that it was an addiction! These coconut ones sounds fantastic…so do those muffins, what flavors!
Hi Ari,
thanks for dropping by my website http://www.bigboysoven.blogspot.com Your coconut biscotti looks lovely. Yummy
Hello Ari, thank you for stopping by my blog. My husband and my son are big fans of Harry Potter too. Your biscotty looks crunchy und great!
Isn’t pickling a blast? I’ve had less luck with my biscotti–it’s never quite crisp enough (though that could just be the humidity.)
Those biscotti look absolutely divine. It’s bizarre as I have been thinking about making biscotti all day today and then I came across your post! I love the way that you can see those individual strands of coconut in the picture and I love that texture in the mouth. I bet it is perfect with the crunchy, crumbly biscotti. They are just begging to be dunked!
Thanks for dropping by my blog. You have a lovely blog here. Will drop by more often. The biscotti looks absolutely scrumptious!
Lovely pictures! Can’t wait to try your coconut biscotti recipe. Thanks for visiting my blog!
Hey, thanks so much for checking out my blog the other day! These biscotti look wicked crunchy and delicious. I just recently finished the last Harry Potter and it was so bittersweet! Really good ending, but really sad that it’s over
. I think if I could make a patronus, it would totally be a horse (because they like eating) 
.
Thank god you posted recipes–I started salivating as soon as you mentioned banana-almond muffins. Sounds like a cookbook we might have to check out on 5%Celery….
Oh I am so making those scones!!!! ; ) And I’m glad the fundraising is going really well! Congrats to you!
Coconut biscotti, I’ve not tried them either – but I know I’d like them
They look great!
$200 melons, that sounds pretty crazy to me…
oh i love the pic..
The coconut biscotti is now a must make on my list.
And your dog is beyond gorgeous.
LOL! I meant biscotti! That’s what happens when I leave comments at 3:00 am!
I’m saving HP until I head to Florida in a few weeks. Can’t wait to veg and gobble it up. Currently, I’m finishing up Anne Garrel’s book on Iraq (Naked in Baghdad) and The King’s English which is so interesting to me. Books about authors, books, collecting, etc — it’s all fascinating to me. You would like these, too.
How could you not love the face of Oreo?? How sweet.
I love coconut AND biscotti! These sound wonderful! Thanks for stopping by my blog!
Hi Ari, I was away for a bit or maybe I did not read properly so therefore did not know about your book raffle. Glad that it’s successful.
I love catching up on the happenings in your life. I just finished reading the last HP book too! I’m waiting on a friend to finish hers so that we can discuss it
Joey – I never liked biscotti until I was older too. My dad used to eat them every Sunday morning as a special treat, but I don’t think he ever had coconut ones! I’ll have to make them next time I visit home.
Big Boys Oven – Thanks!
Retno – Thank you! And also for the return visit.
Lisa (Homesick Texan) – Yes, pickling is a blast! Though my non-foodie friends think we’re absolutely nutters to be so excited about pickling things in our kitchen.
As for your biscotti, humidity could definitely influence how crisp they are. When it’s especially humid mine only stay hard for a couple days too.
Moody Foodie – Thank you. I was tickled by the way the coconut and almonds show up in the photo so I’m glad you like it too!
wmw – My pleasure and thank you!
There is nothing better than a great haircut. I spent a fortune on my most recent cut / highlight/lowlight, but it is the best haircut I have ever had. I guess what they say… you get what you pay for…is true!
eastmeetswestkitchen – thank you and my pleasure!
Nan – Ooo, a horse is an excellent patronus! You’re right, the ending was so bittersweet. I was sad the Harry Potter books are finished, but glad to finally know what happened.
>> rr – The banana almond muffins were indeed scrumptious. I’ll be posting a review of the book next.
Anali – Hehe, I knew what you meant! I too have left some interesting comments at 3am, what are you doing up so late?
Kelly-Jane – These were really yummy, give the recipe a go! And yes, $200 for a melon sounds nuts to me too, but I also think it’s pretty cool that they have this whole ceremony and appreciation around them.
Leonine19 – Thanks.
Cheryl – Oreo is wagging her tail in enthusiastic appreciation of your comment. She loves it when people say she’s pretty!
Janice – Thanks for the title recommendations, I LOVE it when people tell me about the books they are reading! You are going to have so much fun reading HP in Florida, books like that are great for relaxing and totally losing yourself in the story.
JennDZ – My pleasure! And I’m glad you like the coconut biscotti, you should make them. They’re very easy and so delish!
Cynthia – The raffle is still going on (until Sept 3rd) so feel free to jump in if the mood so moves you. Is your friend a fast reader? My husband and I read the book together so we kept having to check what page each person was on before we were allowed to talk about it. Of course, then he went and finished the book before me!
Kristen – It’s true, a good haircut and color does wonders. I used to get highlights but I’m so bad about keeping them up that now I just stick with my natural hair color, lol.
Ari, I’m going to try the Biscotti recipe this week. I have to give out camp counselor gifts and always like to give something homemade. I’ll let you know how it turns out.
The biscotti look really good!