Thanks to biscotti, dunking has become socially acceptable. These long, dry, semihard cookies with curved tops and flat bottoms are especially designed for dunking. Their unique texture and taste are perfect for absorbing coffee, tea, punch, wine, or soup.Biscotti date all the way back to Columbus's time when an Italian baker served them with Tuscan wines. From there the idea spread throughout Italy and nearby countries
Double-layered biscotti of white and chocolate dough are easy to make and attractive. Fill the white layer with dark chocolate chips and both layers with coconut and golden raisins.
Beat together the eggs and sugar until fluffy. Mix in the oil, lemon juice, and coconut extract and blend well. Add the flour, baking powder, baking soda, and salt and blend until smooth. Fold in the coconut and raisins. Remove half of the dough from the bowl onto an aluminum foil-lined baking sheet (if sticky, refrigerate for about 10 minutes). Shape into a log and flatten to about 3 1/2 to 4 inches wide, 3/8 inches high, and about 15 inches long.
Add the chocolate flavoring to the remaining dough in the mixing bowl and mix until the dough turns chocolate-colored. Fold in the white chocolate chips. Remove the dough from the bowl and make a log next to and the same size as the white log. Using the foil to lift, flip the white log on top of the chocolate log. Press them together lightly and smooth the top and edges. Bake in the oven at 350 degrees for 25 to 30 minutes. Cool for 10 minutes. Transfer to a cutting board and slice the combined log diagonally into 1/2 to 3/4-inch slices. Stand the slices up on each side. Cool.
Optional: Spread melted chocolate on the tops of the slices.
