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.
Ingredients
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
Directions
Preparation:25min ›
Cook:30min ›
Ready in:55min
- Preheat oven to 180 degrees C.
- In a medium bowl cream together the sugar and butter. Stir in the coconut essence and the eggs.
- Combine the flour, baking powder and salt then stir into the creamed mixture. Fold in the coconut and walnuts.
- 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.
- Bake for 30 to 35 minutes in the preheated oven until firm. Cool on baking tray for 10 to 15 minutes.
- Slice the logs crosswise into 1cm wide slices. Place slices cut side down onto the baking tray.
- 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 and Ratings
Global Ratings:
(76)
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)