Crispy & Nutty Coconut Biscotti Recipe
[Highly Recommended!] Delicious Coconut Biscotti with a Satisfying Crunch and Rich Nutty Flavor
Experience the delightful crunch and rich, nutty taste of these wonderful coconut biscotti! They have a subtle coconut aroma that isn’t overpowering, making them taste wonderfully plain and satisfying, just like a classic biscotti. Perfect for enjoying with coffee or tea.
Ingredients- 170g unsalted butter, softened
- 260g granulated sugar
- 3g salt
- 3 large eggs, room temperature
- 4g vanilla extract
- 128g desiccated coconut (or shredded coconut)
- 354g all-purpose flour
- 6g baking powder
Cooking Instructions
Step 1
In a mixing bowl, combine the softened butter, sugar, and salt. Using a hand mixer (or a whisk), cream them together until light and fluffy. Gradually add the room temperature eggs, one at a time, beating well after each addition to prevent the mixture from separating. Finally, stir in the vanilla extract until well incorporated.
Step 2
If you don’t have a hand mixer, ensure the butter is very soft. In a bowl, cream the butter and sugar together thoroughly with a whisk. Once combined, gradually whisk in the eggs and vanilla extract. While you can mix all ingredients at once, creaming them step-by-step like in step 0 will yield a smoother batter and a better result, though it may require a bit more arm effort.
Step 3
In a separate bowl, sift together the all-purpose flour and baking powder. Sifting ensures that the dry ingredients are evenly distributed and prevents lumps, contributing to a lighter texture. Add the desiccated coconut to the sifted dry ingredients. Use a spatula to gently fold and mix everything together until just combined and no dry flour streaks remain. Be careful not to overmix.
Step 4
Transfer the dough onto a sheet of parchment paper (or silicone baking mat). Divide it into two portions and shape each into a flattened rectangular log. If the dough is too sticky, chill it in the refrigerator for a short period to make it easier to handle.
Step 5
Aim for each log to be approximately 10cm wide, 19cm long, and 3cm high. Maintaining these dimensions will help ensure even baking and consistent slicing later on.
Step 6
Preheat your oven to 175°C (350°F). Bake the logs for 25 minutes. Alternatively, you can preheat to 180°C (350°F), then reduce the temperature to 170°C (340°F) and bake for 25 minutes. Once baked and lightly golden brown, remove them from the oven and let them cool completely. After cooling, lightly brush the top surface of the logs with water and let them sit for 2-3 minutes. This helps prevent the biscotti from breaking when sliced.
Step 7
Using a serrated knife (like a bread knife), slice the cooled logs into pieces about 1cm or 1.5cm thick. Arrange the sliced biscotti on a baking sheet lined with parchment paper. You can place them slightly apart or closer together.
Step 8
Reduce the oven temperature to 160°C (320°F). Bake the sliced biscotti for another 25-30 minutes, or until they are evenly golden brown on both sides. This double-baking process is crucial for achieving the characteristic crispness and firmness of biscotti.
