Description
Crunchy, tropical biscotti filled with double the coconut and almonds—perfect for coffee dunking or gifting.
Ingredients
Scale
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup sugar
2 eggs
1 teaspoon coconut extract
½ teaspoon almond extract
⅓ cup coconut milk
½ cup shredded coconut
½ cup chopped almonds
Instructions
Preheat oven to 350°F. Line baking sheet with parchment.
Whisk flour, baking powder, salt.
Beat sugar and eggs until fluffy. Add extracts and coconut milk.
Mix in dry ingredients, then fold in coconut and almonds.
Shape into 2 logs. Bake 25–30 mins.
Cool 10 mins. Slice and bake again 10–12 mins.
Cool completely.
Notes
-
Use a serrated knife for slicing
-
Chill dough if sticky
-
Freeze for up to 3 months
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baked
- Cuisine: Italian-Inspired