i have so much leftover baking goods from the holidays; butterscotch, white, dark, milk chocolate chips, nuts, sweetened flaked coconut, so much so i could host another christmas. i have been scouring the net for something different to bake to lessen the strain on my cabinet doors, as well as the strain on my already elasticized waist band. i want to be able to make use of those tempting, delicious, decadent, calling my name ingredients, but something on the lighter side. you see, i am trying to be "good". i am trying to eat healthier, be a better person, inside and out. i joined a challenge #10in10, a group on twitter started by recipe girl. go look, my name is on the list. lol. i need to do this, but it isn't easy. i am an expert yo-yo'er(you should see me walk the dog, yo-yo humor). anyway, a friend of mine dropped off a huge, weakened and ripped bag(tee- hee) of cooking magazines for me yesterday and there in a cooking light i found a coconut biscotti recipe. bingo, we have a winner, a cookie recipe in cooking light, so it's gotta be good for you, right? i mean, it has to be at least healthier than most biscotti recipes. well, that's my thinking anyway. i baked a batch today and lordy those puppies are goooood. they are so simple to make and bake up in a flash. they came out crunchy and paired perfect with my hot cup of french vanilla coffee(oops, another vice). a few notes though, the recipe states that the dough will be sticky. i didn't think it was so bad, rather than knead it on a floured surface as stated, i just kneaded the dough in the bowl of my kitchen aid. i then plopped it on my silpat cookie sheet and shaped. i also didn't get 20 cookies either, more like a dozen.
hey, what if next time we sub out half the vanilla extract for coconut extract and then throw in a handful of slivered almonds. oh, yum. go bake a batch for your folks today. enjoy.
you can find the recipe here.
Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
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