Guest Blogger: Marianne

Today’s blog post features an absolutely amazing biscotti recipe (that I know my mom would totally enjoy!) from an amazing blogger. I look forward to reading every post written by Marianne at French Fries to Flax Seeds, so go check her out. I’m sure you will too!

Hi there everyone, it’s Marianne from over at From French Fries To Flax Seeds. I’m very excited to be guest posting here at For The Love Of Oats. I’ve decided to share a recipe with you today, for my Coconut Mango Lime Biscotti that I made this Christmas. This recipe uses the inspiration of the many biscotti recipes in the cookbook One Smart Cookie by Julie Van Rosendaal, but with my own unique combination of flavours. If you love coconut and mango, this is definitely the biscotti for you. It makes a dense, chewy yet crispy cookie with great flavour.

Coconut Mango Lime Biscotti with Lime Glaze and White Chocolate

Makes 2 dozen biscotti

Biscotti

• 2 tbsp butter

• 3/4 cup sugar

• 2 large eggs

• 1 tsp coconut extract

• 2 cups all purpose flour

• 1/4 tsp salt

• 1 cup shredded sweetened coconut

• 1/2 cup dried mango, finely chopped

• zest of 1 lime

Lime Glaze

• 1 1/2 cups icing sugar

• 2-3 tbsp lime juice

• 2 oz melted white chocolate, to drizzle (optional)

To make the biscotti:

1. Preheat oven to 350 degrees F.

2. In a large bowl, beat butter and sugar until well combined. Add eggs and coconut extract, and beat until smooth.

3. In a medium bowl, combine flour, baking powder, salt. Add the flour mixture, as well as the coconut, mango, and lime zest to the egg mixture and stir until just combined. It will seem a bit dry, but use your hands to mix until dough comes together.

4. Turn dough onto a lightly floured surface. Divide in half, and shape each half into a log, approximately 8” in length. Place logs 2-3” apart on a cookie sheet that has been sprayed with nonstick spray. Flatten each log into a rectangle, approximately 3” wide.

5. Bake for 30 – 35 min, until golden brown and cracked on top. Transfer to a wire rack to cool for 15 min. Reduce the oven temp to 275 degrees F.

6. On a cutting board, trim the ends of the logs, and cut diagonally into 1/2 – 3/4” thick slices (you should get 12 per log). Place the slices cut side down on the cookie sheet, and bake for 20 min. Flip the slices over, and bake for another 20 min. Transfer to wire rack to cool.

To make the lime glaze:

1. Whisk icing sugar and lime juice until combined, adding more juice or sugar to reach the desired consistency.

To decorate the biscotti:

1. Once the biscotti have fully cooled, drizzle or brush the lime glaze onto one cut side of each biscotti. Allow to harden (you can speed this up by putting them in the fridge).

2. Once the glaze has set, drizzle with white chocolate, and allow that to set. Enjoy!
I hope you get to try out this recipe, as biscotti is a great cookie to make (and keeps for a long time). If you are as much of a coconut lover as I am, you won’t be disappointed. Even my cat Sienna was intrigued by these wonders!

Thanks to Lindsay for this opportunity to share with her readers J Hopefully you enjoyed it, and will check me out at From French Fries To Flax Seeds.