Walnut and Coconut Biscotti

    This is my modern twist on a traditional favourite of biscotti by adding walnuts and coconut. Makes an ideal morning or afternoon tea.

    62 people made this

    Serves: 18 

    • 1 cup (220g) white sugar
    • 125g butter, softened
    • 1 teaspoon coconut essence
    • 2 eggs
    • 3 1/2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup desiccated coconut
    • 1 cup chopped walnuts

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl cream together the sugar and butter. Stir in the coconut essence and the eggs.
    3. Combine the flour, baking powder and salt then stir into the creamed mixture. Fold in the coconut and walnuts.
    4. Divide dough into 2 pieces. Roll each piece out into a log about 25cm long. Place them on an unprepared baking tray and flatten them until they are about 7cm wide.
    5. Bake for 30 to 35 minutes in the preheated oven until firm. Cool on baking tray for 10 to 15 minutes.
    6. Slice the logs crosswise into 1cm wide slices. Place slices cut side down onto the baking tray.
    7. Return to the oven for an additional 15 minutes until crisp and light brown. Cool and store in an airtight container.

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