Coconut Biscotti

Simple to make and can be made into various flavor of biscotti! They are not the too hard version, where they need to be dunked into your hot cuppa, you can eat this biscotti as is 🙂

6 tbsp butter, unsalted

2/3 c sugar

a pinch of salt

1 vanilla essence

2 coconut essence/extract

1 tsp lapis legit spices or pumpkin pie or all spice

1 1/2 tsp BP

2 eggs

2 c Flour

1/4 c desiccated coconut, sweetened or unsweetened is up to you

NOTE: To make plain biscotti, omit spices, coconut, and coconut essence. Use vanilla and almond essences instead. To make other kind of biscotti, add in peanuts, choc chips, pistachio, etc

Preheat oven 350°F.

Line a baking sheet with parchment paper

Mix flour and spices, set aside

Beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled.

Stir in flour until smooth; the dough will be sticky.

Stir in coconut.

Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two logs

Straighten the logs, and smooth their tops and sides with wet spatula

Bake for 25 minutes then take it out

Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.

Reduce oven to 325°F.

With a serrated knife to cut the log as show on picture and stand them on a rack (if you have, this is to ensure even baking), and bake again for 25 mins.

Cool completely before storing

Enjoy 🙂

Print Recipe

Coconut Biscotti

Servings: 0

Ingredients

• 6 tbsp butter unsalted
• 2/3 c sugar
• a pinch of salt
• 1 vanilla essence
• 2 coconut essence/extract
• 1 tsp lapis legit spices or pumpkin pie or all spice
• 1 1/2 tsp BP
• 2 eggs
• 2 c Flour
• 1/4 c desiccated coconut sweetened or unsweetened is up to you

Instructions

• Preheat oven 350°F.
• Line a baking sheet with parchment paper
• Mix flour and spices, set aside
• Beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled.
• Stir in flour until smooth; the dough will be sticky.
• Stir in coconut.
• Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two logs
• Straighten the logs, and smooth their tops and sides with wet spatula
• Bake for 25 minutes then take it out
• Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.
• Reduce oven to 325°F.
• With a serrated knife to cut the log as show on picture and stand them on a rack (if you have, this is to ensure even baking), and bake again for 25 mins.
• Cool completely before storing
• Enjoy 🙂

Notes

To make plain biscotti, omit spices, coconut, and coconut essence. Use vanilla and almond essences instead. To make other kind of biscotti, add in peanuts, choc chips, pistachio, etc