Coconut Biscotti
User Reviews
5
2 reviews
Excellent
Coconut Biscotti
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These tender-baked cookies are loaded with coconut flavor and will last a long time too! Try adding a sweet coconut biscotti as the perfect complement to your morning coffee or tea.
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Ingredients
- 6 Tablespoons butter softened, unsalted
- ¾ cup granulated sugar
- 2 egg large
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup coconut sweetened, shredded
- 1 teaspoon coconut flavoring
Instructions
- In a large mixing bowl, beat butter and sugar until blended. Add eggs, beating until combined. Beat in flour and baking powder. Add coconut and coconut flavoring.
- Line a large baking sheet with parchment paper or silpat. Divide dough in half and shape each half into a 10inch by 2 1/2inch rectangle. Use your fingertips to pat evenly. Bake in a 350 degree oven for 25 minutes. Remove from oven and cool 5 minutes.
- Slice each rectangle into 10-12 biscotti. Turn biscotti slices onto a side. Return to oven and bake 8-10 minutes. Remove and flip biscotti to other side. Bake for an additional 8-10 minutes. Remove and cool.
- Store cooled biscotti in airtight container for up to two weeks.
Notes
- Be sure to use softened butter so it will cream properly with the sugar in the first step. If the butter is too cold and hard, this step will be more difficult than it needs to be.
- Wet your hands with a little water to make the dough easier to handle as you shape it.
- When cutting your biscotti after the first bake, slice through it gently using a serrated knife for clean-edged cuts.
- Don’t leave your biscotti out to cool for too long after its first bake. It’s much easier to cut when it’s still warm, but not hot. This will help to prevent breakage during cutting.
- If you have a cooling rack, letting your finished biscotti cool there will allow it to dry out even better.
- To make coconut biscotti even more visually appealing, before the first bake, brush the top of the dough rectangles lightly with egg wash. Then sprinkle them with shredded coconut.
- Biscotti can be frozen once it’s baked. Wrap it well in plastic wrap, then slide into a ziploc freezer bag or airtight container. It will last up to 3 months in the freezer.
Nutrition Information
Show Details
Calories
102kcal
(5%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Cholesterol
23mg
(8%)
Sodium
32mg
(1%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 24small biscotti
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 23mg | 8% |
| Sodium | 32mg | 1% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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