Walnut and Coconut Biscotti

    55 minutes

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

    66 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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    Reviews in English (65)


    I serve this biscotti every Christmas and it is a big hit. I made a few changes: I decreased the flour to 3 cups (perfect), increased the coconut to 3/4 cup and toasted it, and used toasted pecans or almonds instead of walnuts (I like the flavor of the other two better). One time I forgot to add the coconut extract and the coconut flavor was not nearly so pronounced. I usually drizzle chocolate over the top for looks. This is a really great recipe, and if you like coconut you will fall in love.  -  22 Dec 2007  (Review from Allrecipes USA and Canada)


    This is a nice twist on walnut biscotti. I'd like to offer these suggestions to aid in flavor and forming: Decrease flour to 3 cups, toast the coconut til lightly browned and crunchy and increase to 1 cup, add a generous Tablespoon of Malibu rum instead of the coconut flavoring. Proceed with recipe as written.  -  05 Dec 2007  (Review from Allrecipes USA and Canada)


    Great recipe with changes. Decrease flour to 2 1/2c, increase coconut to 3/4c and add 1/2c mini semi-sweet chocolate chips. I use slivered almonds or macadamia nuts in place of walnuts. I bake biscotti at least twice a month and this is the new favorite.  -  13 Jul 2006  (Review from Allrecipes USA and Canada)