Double Chocolate & Coconut Biscotti

Yet another favorite from the METHOD archives this morning. I needed something to cheer me up. Those of you who aren't friends with us on Twitter probably don't know what I'm getting for X-mas this year. Tiffany key pendant? No. Le Creuset French Oven? Nope. Pasta Attachment for my mixer? Not that either. Brace yourselves (literally), everyone -- I'm getting a fresh set of rotors and breaks for the front of my car.

What else could a girl wish for? Ugh.

Just another disappointment in a long line of disappointments that started earlier this weekend . . . but because I'm trying to eliminate drama and negativity from my life, I won't repeat them here. At least not at all once.

On a positive note, there really is good news. But I won't share it yet . . . don't want to jinx it. (And, no. I'm not joining the ranks of preggers bloggers out there as the word positive might imply. My husband is totally not ready for that. Hah! For example, he is participating in a gift donation for needy families through work and was asked to pick up a 2T sized sweater for a little boy. He returned home with a baggy 5T -- it was mislabeled -- and didn't seem to notice at all that a 5T would be GIGANTIC on a little 2-year-old.)

Alas, it is the season to be merry! So drown your sorrows with some hot chocolate and biscotti. And if you have a bit of coconut rum around, a few splashes couldn't hurt. Also . . . biscotti makes a great stocking-stuffer if you're strapped for cash!

What you'll need . . .

• 1-1/8 cup wheat pastry flour, plus more for dusting
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup bittersweet chocolate chunks (I used Ghirardelli)
• 1/2 cup semisweet chocolate chips
• 1/2 cup unsweetened coconut flakes
• 2 large whole eggs, plus 1 large egg white, lightly beaten (for brushing)
• 3/4 cups granulated sugar (I used Sugar in the Raw)
• Sanding sugar (or more granulated sugar), for sprinkling

Method . . .

1. Preheat the oven to 350 degrees F.
2. In a food processor, pulse the flour, cocoa, baking soda, salt, 1/2 cup bittersweet chocolate chunks, and coconut flakes until chops are the size of peas.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk (approx. 5 minutes).
4. Switch to the paddle attachment. With mixer on low speed, add the flour mixture and remaining 1/2 cup of semisweet chocolate chips -- mix until just combined.
5. Turn out the dough onto a lightly flour work surface, and divide into two equal pieces.
6. Shape each piece into a 12(ish) inch log and transfer to a baking sheet.
7. With the palm of your hand, gently press the logs to flatten slightly & brush egg white over them.
8. Sprinkle with sanding sugar, if using.
9. Bake, rotating pan halfway through, until logs are just firm to the touch -- 20 to 24 minutes.
10. Transfer sheet to a wire rack to cool slightly, about 20 minutes.
11. Place logs on a cutting board. Using a serrated knife, cut 3/4-inch-thick slices on the diagonal.
12. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on the rack
13. Bake (still on 350F) until biscotti are firm to the touch and completely dry -- 10 to 12 minutes.
14. Remove pan from oven; let biscotti cool completely on rack.

Biscotti can be kept in an airtight container at room temperature for up to 1 week.

NOTE: The recipe I've provided (modified from one in Martha Stewart's Baking Handbook) is for a half batch (the original yields 4 dozen!).

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