Saturday, July 02, 2005

Coconut Biscotti

Coconut Biscotti(Adapted from CL)

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon fresh grated whole nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut

Preheat oven to 300

Whisk together the flour, baking powder, salt, baking soda and nutmeg in a medium bowl.

Place sugar, vanilla, and eggs in a large bowl and beat with a mixer at medium speed until thick - about 2 minutes. Add flour mixture and coconut. Stir to combine and then turn dough out onto a floured surface or silpat. Knead lightly 7 or 8 times - the dough will be sticky. Shape dough into a 15 x 3-inch roll. Use lightly wet hands to shape if it is still too sticky.

Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300 for 40 minutes or until roll is golden brown.

Cut roll diagonally into about 20 slices and stand each slice on the baking sheet. Bake 20 minutes. Remove from baking sheet and cool completely on wire rack.


  1. I just love these, thanks for sharing this recipe,looks so deliciously crunchy!

  2. Hi, Joe!
    I’m your Russian correspondent Swetlana.
    Thank you for your tasty biscotti!!!

  3. Awesome! Glad you liked them!

  4. I've made biscotti for a few years now, and just now I'm thinking you're a GENIUS for toasting them standing up and not flipping them over halfway. I'll definitely be doing that from now on.

  5. Heather - it is a great trick!