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1
Preheat oven to 350 F and line a baking tray with a silicone mat/Silpat or grease-proof paper. I prefer a silicone mat.
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2
Place butter, sugar and lime zest into a large bowl or the bowl of your stand mixer and beat until all the butter is combined with the sugar. It will not come together as if you're making a cake, it will be crumbly. This is fine. Add the vanilla extract and eggs, scraping sides as necessary and mix until well combined.
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3
Add in lime juice, flour, baking powder, baking soda, desiccated coconut and salt and then mix on low until a soft dough forms. The dough will start to pull away from the sides of the bowl.
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4
Flour your lined baking tray and tip the dough directly onto it. Lightly flour your hands and then shape into an oblong loaf, around 2 inches thick,10 inches long and 5 inches wide. Or for 2 loaves: tip dough onto floured baking tray, divide in half and then shape into two oblong loaves, leaving 3 inches between the loaves on your tray.
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5
For 1 large loaf: Place it in the oven and bake for 25-30 minutes until the top is slightly cracked, the edges are golden and it feels crisp to the touch in the centre. It shouldn't feel very soft in the middle as this means it's still raw in the middle!
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6
For 2 loaves: Place it in the oven for 15-20 minutes. Follow directions as above to tell when they are done.
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7
When done remove pan from oven. Leave your biscotti to cool for 15 minutes, but do not turn off the oven. Once you can handle the loaf, slice into 1 inch thick slices using a serrated knife. You can cut them straight or at a slight angle. I sliced mine at an angle as I think they look nicer!
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8
Leave biscotti standing up as you've sliced them, but leave a little space around each one. Place pan back in the oven for 15-20 minutes until the crust is golden all over and the middle of the slices feels firm to the touch. In the very, very centre they may feel ever so slightly soft. This is fine, they will harden as they cool.
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9
Leave biscotti to cool completely, before placing white chocolate into a heatproof bowl and heating in the microwave, in 20 second intervals, stirring in between, until melted.
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10
Dip one end of each biscotti slice into the melted chocolate and then use a pastry brush to brush the chocolate 1/3 of the way up your slice. Dip the chocolate covered end into the desiccated coconut and then place on a wire rack to set. Repeat until all your biscotti are dipped and covered in coconut.
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11
Once set, biscotti will keep in an airtight container, at room temperature, for 5 days.
