Tropical Biscotti

tropical-biscotti-2A couple of weeks ago, Kevin & I found out that we are going to be an uncle & aunt for the first time.  We are so excited!  Kevin’s response was quite funny to the news.  He kept saying “wow” and “I can’t believe I’m going to be an uncle” and “oh, that means my brother is going to be a DAD”.  Ha, I can only imagine his reaction when we get pregnant.

My sister-in-law, Shawn, loves key lime. Well, mainly my famous key lime cheesecake, but considering she lives 7 hours away I am not exactly going to ship a key lime cheesecake.  So as a “congratulations” treat I decided to whip her up some key lime biscotti.  These are a tropical treat including key lime, coconut, macadamia nuts, and white chocolate.  For an extra punch I drizzled them in dark chocolate.  They are especially good served with coconut aloha tea from a local tea shop.  I am sure they would also be good with coffee, but I paired mine with tea.


Tropical Biscotti

makes about 20 giant pieces


1 stick butter, unsalted and softened

1 c. sugar

2 eggs

1/4 c. key lime juice

2 3/4 c. all-purpose flour

2 1/2 teaspoons baking powder

1 c. shredded coconut, organic, unsweetened

1 c. white chocolate chips

1/2 c. finely chopped macadamia nuts

6 ounces fine dark chocolate


Preheat oven to 375.

Line two sheet pans with parchment paper.  Set aside.

In a large food processor fitted with blade attachment add butter and sugar.  Process until butter and sugar are smooth and creamy.  Add in eggs, one at a time, scraping the bowl as needed.

While processor is running, stream in the key lime juice.  Scrape the bowl.  All at once, layer in the flour, baking powder, coconut, and macadamia nuts.  Pulse 3 times.  Add in the white chocolate and continue to pulse mixture until it forms a very sticky dough and you can no longer see any streaks of flour.

Scrape out sticky dough onto a lightly floured surface.  With lightly floured hands, divide the dough ball into two equal pieces.  Shape each piece into a long log about 13 inches long by 3 1/2 inches wide and 1/2″ to 3/4″ thick onto one sheet pan lined with parchment.  Repeat with other piece of dough. (Remember your dough is going to spread and puff during baking.)

Bake logs at 375 until lightly browned about 15-20 minutes.

Remove from oven.  Let cool completely.  Cut each log on the bias.

Once all pieces have been cut, place them on their sides on the parchment paper and return to oven.  Bake for an additional 8-12 minutes or until desired brownness.  For a crunchier biscotti, you may turn them over half way and bake 4-6 minutes on each side.

Once biscotti are cool enough to handle, transfer them to cooling racks.  Melt dark chocolate in either microwave or over double boiler.  Drizzle cooled biscotti with chocolate or dip them in chocolate.  Allow to set a room temperature until chocolate is no longer tacky.

Store in airtight container up to two weeks or in freezer for 1 month.


1 Response to “Tropical Biscotti”

  1. 1 Kristen February 24, 2009 at 2:06 pm

    Oh wow these look SO amazing! Your right, I bet they pair perfectly with tea. I’ve never made biscotti before, and now I really want to try this recipe! Thanks!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

February 2009
« Jan   Mar »

%d bloggers like this: