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Best Coconut Biscotti

8 coconut biscottis laid down on a gray background
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5 from 1 reviews

Craving Nonni’s biscotti but with a tropical twist? Try these easy coconut biscotti!

Ingredients

Units Scale
  • 250 grams all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup whole almonds
  • 1/2 cup coconut flakes, unsweetened
  • 3 large eggs
  • 175 grams granulated sugar *See note for cups measurement
  • 1 tsp coconut extract
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350Ā°F. Roughly chop your almonds into pieces and chunks.
  2. Add flour, baking powder, baking soda, salt, almonds, and coconut flakes to a large bowl and mix to incorporate everything together.
  3. In a separate smaller bowl, add 3 large eggs, coconut extract, vanilla extract, and granulated sugar. Whisk this mixture together.
  4. Add your wet egg/sugar mixture to your large bowl with the flour mixture. Mix this together for about 1 minute until you get a dough. (it will be sticky)
  5. Keep a small bowl with water nearby. Wet your hands and transfer the dough to a parchment lined baking sheet.
  6. With wet hands, pat the dough into a log. Pressing it flat into a rectangle shape. (Look at blog post for reference images)
  7. Once finished shaping into a log, bake in the oven at 350Ā°F for 30 minutes. After 30 minutes, remove from oven. The biscotti loaf will be slightly golden and firm.
  8. Reduce oven temperature to 300Ā°F. Allow the biscotti to cool for at least 10 minutes at room temperature.Ā  After 10 minutes, transfer the biscotti to a large cutting board.
  9. Slice the biscotti into 1 inch slices. If you want more biscotti, make thinner slices. (If you want longer biscotti, slice at a diagonal)
  10. Place the sliced biscotti back on the baking sheet on their side. Bake for 12-15 minutes at 300Ā°F, then flip all the biscotti over to the other side and bake again for 12-15 more minutes.
  11. Remove from oven and let the biscotti completely cool down. Enjoy with coffee, tea, or milk!

Notes

Do not follow the conversion calculator for sugar here it is not 1 cup of sugar. The exact amount in cups is 3/4 cup + 2 1/2 tbsp. I highly recommend measuring the flour and sugar using a scale instead.Ā 

Storage: store the biscotti in air tight containers or goodie bags that are sealed. They will last 2 weeks at room temperature.

Keywords: coconut biscotti, biscotti recipe, homemade biscotti, coconut biscotti recipe

Find it online: https://theseasonedscientist.com/best-coconut-biscotti/