Ingredients for Coconut Biscotti
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- Whole nutmeg
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup shredded sweetened coconut
- 1 cup (2 sticks) unsalted butter
- 1/2 cup mini chocolate chips
- Melted chocolate
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How to Make Coconut Biscotti
- Preheat oven to 300°F (150°C).
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar using an electric mixer until light and fluffy. Beat in 2 large eggs and 1 teaspoon vanilla extract for 2 minutes, until the mixture is thick and pale.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Stir in 1 cup shredded sweetened coconut.
- Turn the dough out onto a lightly floured surface. Knead gently 7-8 times.
- Shape the dough into a 15 x 3-inch log. Place the log on a baking sheet lined with parchment paper and flatten to 1-inch thickness.
- Bake for 40 minutes, or until the log is golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes.
- Using a serrated knife, cut the log diagonally into 20 slices.
- Stand the slices upright on the baking sheet.
- Bake for another 20 minutes, or until the biscotti are golden brown and crisp.
- Remove from oven and let cool completely on a wire rack before serving. Optional: Stir in ½ cup mini chocolate chips to the batter or dip half of each biscotti in melted chocolate after cooling.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
38g
Fat
8g
Carbs
5g
