Sunday, March 6, 2016

Samoas meet biscoitt, biscotti meet smoas. Glad you are now acquaintances...



My Girl Scout cookies haven't come in yet so why not just keep experimenting with my own variations? Samoas meet biscoitt, biscotti meet smoas. Glad you are now acquaintances....now get in my tummy. Again these were partly for me and because I like to experiment with new flavors but know family members like Samoas and biscotti as well so why not combine the two? This recipe uses coconut flour again to bring out the coconut flavor but I suppose you could sub a different kind. I had never used coconut flour so much but am really liking it. Also I added protein powder in to add some protein and some more flavor but it is totally optional (the recipe I tweaked from did not use it). 



½ cup coconut flour
1.5 tbsp of PE select snickerdoodle protein powder (optional)
½ tsp baking soda
A pinch of salt
1 tbsp of melted coconut oil
¼ cup honey ( I suppose you could sub with agave or maple syrup)
2 tbsp milk
3 egg whites
A baby pour of lemon extract
A heafty pour vanilla extract (about 1.5-2 tsp) 
 shredded coconut ( I just added by sight about 2-4tbsp I would say---depending on your preference)
1 trader joe's  dark chocolate bar ( of chocolate of your choice) 

Directions: 

  1. Preheat the oven to 350°
  2. Line a cookie sheet with parchment paper.
  3. In a mixer bowl whisk together the coconut flour, baking soda, protein powder (if using) and salt.
  4.  Add in the melted coconut oil  and honey and until fully combined. 
  5. Add the milk , egg whites and all flavor extracts. Mix until just combined. 
  6. Add in the shredded coconut and mix in. Make sure everything is combined. 
  7. Place the  batter on the prepared cookie sheet. Form a log shape out of the dough. 
  8. Place in oven bake at 350° for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Turn oven down  to 340. 
  10.  Using a sharper knife, cut the loaf diagonally into slices. Place slices on one side and bake for 5 minutes. 
  11. Take out and turn into other side and bake another 5 minutes (or until the insides begin to harden.) 
  12. Cool on the pan for 5 minutes and then move to before wire rack to cool completely.
  13. Prepare chocolate drizzle while cooling on pan--melt chocolate in microwave in 20 second intervals.
  14. When placed on cooling rack drizzle chocolate on top! 
  15. Once completely cooled if you have any remaining store in an air tight container.




Recipe adapted from: 
http://amyshealthybaking.com/blog/2013/03/04/samoa-biscotti/