A delightfully surprising treat, this bold take on the classic super-crunchy biscotti cookie makes for a satisfying afternoon snack or a just-right complement to a cup of coffee in the morning.
We like to keep things interesting, and this recipe is no exception. A perfect combination of unexpected flavors, the curry lends a savory note but isn’t overpowering, and the combination of curry with nutty coconut makes these wonderfully aromatic. Sweet milk chocolate rounds out the flavors and guarantees the addictiveness of these exotic treats.
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Makes about 2 dozen cookies
- 2 1/2 cups (11 1/4 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup (7 ounces) sugar
- 1 teaspoon curry powder
- 3 eggs
- 1 1/4 cup shredded unsweetened coconut
- 6 ounces Theo 45 percent milk chocolate, chopped
Form the dough into a 15-by-3-inch log, then flatten the log with your palm or fingertips to about 1 1/2 inches thick. Bake for about 1 hour, until the log is golden brown.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together the flour, baking powder, and salt, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until smooth and fluffy, 3 to 5 minutes. Use a rubber spatula to scrape the bowl. Add the curry powder and blend well. Add the eggs, one at a time, mixing well to incorporate each egg before you add the next one, and scraping the bowl between additions. Add the coconut and chocolate and mix well. Add the dry ingredients and mix on low speed to combine.
- On the prepared baking sheet, form the dough into a 15-by-3-inch log, then flatten the log with your palm or fingertips to about 1 1/2 inches thick. Bake for about 1 hour, until the log is golden brown and firm to the touch. Set the baking sheet on a wire rack and let the log cool until it’s cool enough to handle, about 30 minutes.
- Carefully transfer the log to a cutting board. Use a large, heavy knife to cut it into 3/4-inch-thick slices. Place the slices cut side down back on the baking sheet (they’ll have to be very close together). Bake them for 10 minutes, then turn them over and bake for another 10 minutes. Let the biscotti cool completely before serving. Store them in an airtight container for up to 1 week.
70% Dark Chocolate