Sunday, February 22, 2015

Cinnamon Almond Coconut Biscotti

They took the vending machine away at work, so I've been spending $2.50 per biscotti at the Second cup in the adjacent building. A waste of time walking there and a waste of money. So I made these this weekend in the hopes of curbing the expenses. The coconut flour gives it an extra crunch, as if it was huge granules of sugar. I used almost 1 c of sugar and find them too sweet - so have adjusted the recipe below to reduce the amount. 

  • 1/2 c butter, softened
  • 3/4 c sugar (reduced from 1 cup)
  • 2 eggs
  • 3/4 t vanilla
  • 3/4 t almond extract
  • 2 c flour
  • 1/2 c almond meal + coconut flour
  • 2 t cinnamon
  • 3/4 t powder
  • 1/2 t salt
  • 1 c chopped almonds, toasted
  • optional topping: 5 oz semi sweet chocolate chips
  1. Cream butter and sugar until fluffy.
  2. Beat in eggs and extracts.
  3. Mix flours, cinnamon, baking powder and salt in a bowl. Mix in with wet ingredients.
  4. Stir in almonds.
  5. Cut dough into half. Shape each into 12" log. Lay on cookie sheet, and flatten to ~1/2".
  6. Bake at 350F for 30 minutes (or until edges are brown and center is firm).
  7. Cool (about 10-15 minutes).
  8. Slice 1/2"-1" diagonally, placing cut side down on baking sheet.
  9. Bake for another 5-7 minutes on one side. Flip and bake another 5-15 minutes. For extra crisp, turn off heat and let sit in oven until cooled. Otherwise cool on the counter.
  10. Once completely cooled, put chocolate chips in a bowl. Microwave on 50% power for 30 seconds at a time, stirring after each go. Once melted, spread or drizzle on each biscotti.
  11. Let cool until chocolate firms. Store in air tight container.
  12. Dip in hot cocoa or cold milk to enjoy.

Sunday, February 15, 2015

Coconut Custard Pie

I used to make this when I was a kid. It's incredibly fast to throw together. Pie comes out thin. It has a crust and top layer that forms while it bakes.
  • 2 c milk
  • 4 eggs
  • 1/2 c flour
  • 1/2 t salt
  • 1 t vanilla
  • 1 c shredded coconut (unsweetened)
  • 1/2 c sugar (reduced from 3/4)
  • 1/4 c butter (very soft)
  1. Dump everything in a blender. Blend for 20 seconds.
  2. Pour into well greased 9" pie plate.
  3. Bake at 350F for 40-50 minutes.

Monday, February 9, 2015

Olive Pesto

aka tapenade or olive spread. All ingredients and ratios to taste. I used the new immersion blender to make a batch.
  • 1 c pitted kalamata olives
  • 1 T olive oil
  • 2 cloves garlic
  • freshly grated parmesan
  1. Combine all ingredients and pulse with (immersion) blender until smooth. 
  2. Serve on crackers with tomato and sliced avocado, or on spaghetti, or on toast.


  • basil leaves - fresh or dried
  • pepper
  • toasted pine nuts/cashews


5/8/15 Made with 2 t minced garlic, grated parmesan, and cashews. Used in empanadas.