Gluten-Free Chocolate-Topped Lemon Coconut Biscotti

Happy Valentine's Day! It's rare for the day to have landed so perfectly on a Saturday; be sure to make the most of it! Earlier this week as the day drew near, I felt the urge to make something to commemorate the occasion. Perhaps thanks to the commercialization of Valentine's, the first thought that came to mind was chocolate, lots of chocolate. Buzzfeed offered a plethora of rich chocolate recipes for V-day--chocolate lava cakes, molten chocolate cakes, chocolate truffles... but oddly enough, none in particular stuck out to me, the self-declared chocoholic. I soon figured out the reason--all the recipes were too one-dimensional. Chocolate on chocolate filled with more chocolate just didn't sound appetizing anymore. So, I refined my search for a treat that featured chocolate as a highlight, but not the chief ingredient. The sunny weather of late and the onset of citrus season led me to consider lemons. Bright and bold in both appearance and flavor, lemons had the perfect acidity to balance the rich sweetness of chocolate. The concept set, next came fitting it to a recipe. I ultimately settled with lemon biscotti, considering how well it lent itself to being dipped in chocolate.

As luck would have it, that afternoon, my community gardening professor spoiled us with a surprise batch of Ina Garten's lemon bars. 

Heaven in a mouthful of thick shortbread crust and tart lemon filling

Not only was I entrusted with three generous helpings (two of which I passed to grateful recipients), but I also received the plump Meyer lemon he brought to show the class. 

A cross between a lemon and an orange, the Meyer lemon is great for all culinary endeavors, contributing a sweeter, more mellow flavor and a deeper yellow hue than the classic lemon. With this golden prize in hand--I proceeded to the kitchen. 

I had made biscotti on a number of occasions, and wanted to try something different this time--could I replace all the wheat flour with oat flour to get a slightly nutty, chewier biscotti? Or would it break apart into a pile of lemony bread crumbs? Lucky for me, the gamble worked in my favor. 

A few more comments before I get to the recipe; After the tasting the biscotti fresh out of the oven, I decided it could use an extra lemon accent. I did this by adding some lemon juice to the shredded coconut...and to the melted chocolate. It slipped my mind that this was the equivalent of adding water to the chocolate, and almost immediately the chocolate seized into a chunky mass. Whoops. Luck was once again on my side--with the addition of more chocolate, the mass morphed into a thick, workable ganache. This consistency was actually even better--as I was able to top each biscotti with a generous band of dark chocolate in one go, rather than dip them repeatedly. Less work, more chocolate. Win-win situation. 

The next day on Galentine's day, I brought these to share with friends. That's what I like the most about this recipe; it's perfect for sharing with others. And you know what they say, it's better to give than to receive. Another win-win situation. 

I should also mention that the oat flour and almond meal can be procured at home with old-fashioned rolled oats, toasted almond slivers/slices, and a blender or food processor.

Lastly, what to do with the extra chocolate and shredded coconut? If you've got raspberries handy, dip the base in the chocolate, followed by the shredded coconut. Arrange into a heart if so desired:

Gluten-Free Chocolate-Topped Lemon Coconut Biscotti --Makes 30-40 cookies

~Adapted from Allrecipies

Ingredients:

~For the biscotti

• 3 1/2 cups oat flour*
• 1/2 cup white sugar (preferably powdered)
• 1/2 cup almond meal*
• 1/2 cup shredded coconut, unsweetened
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 Tb. lemon zest
• 1 tsp. lemon extract
• 1/2 tsp. vanilla extract
• 1/4 cup lemon juice
• 1/4 cup coconut oil, liquid (melt and cool if needed)
• 2 eggs, room temperature

*Can be made using a blender or food processor

~For the topping

• 8-10 oz. dark chocolate (I used Trader Joe's Pound Plus 72% Dark)
• 1 cup shredded coconut, unsweetened
• 2 Tb. lemon juice 
• 1 1/2 Tb. powdered sugar 

Directions: 

1. Preheat oven to 350°F

2. In a large mixing bowl, combine flour, sugar, almond meal, coconut, baking powder, and baking soda. Mix well. 

3. In a separate bowl, mix together the remaining ingredients. 

4. Add the wet ingredients to dry ingredients and mix to form a slightly sticky dough. If the dough is too wet, add additional flour, up to a 1/2 cup. 

5. Transfer to baking sheet lined with parchment paper and shape the dough into two logs approximately 10'x6'', and 1/2'' thick. 

6. Bake for 30 minutes. Remove from oven and let cool slightly. Cut the logs diagonally into 1/2'' thick slices, placing them flat on their sides. 

7. Bake for another 8-10 minutes, turning the cookies over once after 4-5 minutes. 

8. Let cookies cool when done. Meanwhile, melt half the chocolate (microwave is fine) in a bowl. Add 1 tablespoon of lemon juice and stir--the chocolate will thicken (seize).

9. Add the remaining half of chocolate to the bowl and melt. Stir the chocolate to form a thickened ganache. 

10. Prepare the coconut: combine the shredded coconut with the sugar and remaining 1 tablespoon of lemon juice. Taste the coconut--additional sugar or lemon juice can be added as needed. The topping should be tart, but not exceptionally sour. It also should not be too sweet. Place the coconut in a shallow saucer. 

11. Ensure the biscotti has cooled. Using a teaspoon, spread a thick even layer of chocolate along the top of the biscotti, then dip in the shredded coconut. Lay sideways on parchment paper and let chocolate harden. 

12. Share and enjoy! Store in an airtight container.