Lime and Toasted Coconut Biscotti

Biscotti are built for lingering — crisp, twice-baked, and made for dunking in coffee or tea while the afternoon drifts by. This version takes the Italian classic somewhere sunny, with bright lime zest and rich toasted coconut lending a tropical lilt to the sturdy, crunchy cookie. They keep for ages in a tin, they travel beautifully, and they turn a simple cup of coffee into a small, unhurried ritual worth savoring.

The Dough and Toasted Coconut

Toast the coconut until golden and fragrant, then fold it into a dough brightened with plenty of lime zest. Toasting the coconut first is essential — it deepens the flavor and adds a lovely richness, and the lime keeps the whole cookie bright and fresh rather than heavy.

The Twice-Bake for Crunch

Bake the dough into logs, slice them, and bake them a second time to drive off the moisture and render them crisp. This twice-baking is the defining technique of biscotti, giving them their signature crunch and long keeping — slice them evenly so they toast uniformly on the second bake.

Jorj Morgan

Lime and Toasted Coconut Biscotti

A execution of dual-stage drying, utilizing a cornmeal-fortified flour base and a botanical infusion of lime and thyme. This biscotti balances tropical fats from unsweetened coconut with toasted pine nuts for a superior, crisp crumb.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Cooling 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 36 cookies

Course: Dessert

Ingredients Method

Ingredients

  

The Botanical Infusion

• 3 ounces pine nuts
• 1 cup granulated sugar
• 1 cup unsweetened coconut flakes
• 2 tablespoons lime zest
• 2 tablespoons fresh thyme chopped

The Dry Base

• 2 cups unbleached all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt

The Dough

• 1/2 cup unsalted butter room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lime juice

The Acid-Driven Glaze

• 1 cup confectioners’ sugar
• 1 tablespoon half and half
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lime juice

Method

 

The Flavor Base and Dry Integration

1. Heat a shallow skillet over medium heat and toast the pine nuts until the surface oils are fragrant and golden, about 3 to 4 minutes.
2. In a food processor, pulse the granulated sugar, coconut flakes, lime zest, and fresh thyme to achieve a fine, botanical-infused sugar base.
3. In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt to ensure uniform distribution.

The Dough and Stabilization

1. Using an electric mixer, cream the butter with the infused sugar base until light and aerated.
2. Incorporate the eggs, vanilla, and 2 tablespoons of the lime juice. Gradually stir in the dry ingredient mixture followed by the toasted pine nuts.
3. Divide the dough into two equal portions, encapsulate in plastic wrap, and place in the freezer for 15 minutes to stabilize the fat.

The Primary Bake

1. Preheat the oven to 350°F. Line a heavy baking sheet with professional parchment paper.
2. Shape each dough portion into a uniform log approximately 3 inches wide and 10-12 inches long.
3. Bake for 20 minutes until the logs achieve initial integrity and a light golden hue. Remove from heat and allow to cool for at least 15 minutes.
4. Reduce the oven temperature to 300°F.

The Secondary Dehydration

1. Utilizing a serrated knife, execute 1/2-inch transverse slices. Arrange the slices cut-side up on the baking sheet.
2. Return to the 300°F oven and bake for an additional 30 minutes until the cookies are thoroughly dried and crisp. Transfer to a rack to cool completely.

Final Glazing

1. Whisk together the confectioner’s sugar, half-and-half, vanilla, and the remaining 1 tablespoon of lime juice until a smooth glaze is formed.
2. Drizzle the glaze over the cooled biscotti and allow to set before service.