Coconut Biscotti Recipe
Coconut Biscotti Recipe is crisp, lightly sweet, and loaded with coconut flavor. Perfect for dipping in hot coffee or tea, these double baked cookies are easier than you think.
Servings: 24 small biscotti
Ingredients
- 6 Tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup shredded coconut sweetened
- 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 10-inch by 2 1/2-inch 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.
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.
- 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
Serving: 1cookie | Calories: 102kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 32mg | Sugar: 7g
