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Coconut Walnut Biscotti

Coconut Walnut Biscotti

CARL THE COOK

A new version of an old favorite. The coconut adds flavor and texture.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the sugar and butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder, and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
  3. Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them until they are about 3 inches wide.
  4. Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 to 15 minutes.
  5. Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.
  6. 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

Heather O.
66
12/22/2007

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.

Jillington
54
12/5/2007

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.

sdbaker
27
7/13/2006

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.