Coconut Walnut Biscotti Recipes

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COCONUT BISCOTTI



Coconut Biscotti image

Provided by Food Network

Categories     dessert

Time 3h

Yield about 24 cookies

Number Of Ingredients 13

1 1/2 cups unsweetened coconut flakes
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil
1 teaspoon pure vanilla extract
1/2 cup salted macadamia nuts, chopped
1 cup confectioners' sugar
2 tablespoons coconut cream
1/8 to 1/4 teaspoon coconut extract
Coarse sugar, for decorating

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
  • Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
  • Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
  • Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
  • Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.

COCONUT BISCOTTI



Coconut Biscotti image

From Cooking Light, April 2005. Variations: stir in 1/2 c. mini chocolate chips into batter or dip half of each baked cookie into melted chocolate.

Provided by swissms

Categories     Dessert

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated whole nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sweetened flaked coconut

Steps:

  • Preheat oven to 300°F.
  • Combine first five ingredients. In a separate large bowl, combine sugar, vanilla, and eggs and beat with electric mixer on medium speed for 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky).
  • Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper and pat to 1-inch thickness.
  • Bake at 300°F for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
  • Cut roll diagonally into 20 (1/2-inch thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Nutrition Facts : Calories 94.6, Fat 2.2, SaturatedFat 1.6, Cholesterol 21.1, Sodium 77.8, Carbohydrate 17, Fiber 0.5, Sugar 9.6, Protein 1.7

COCONUT BISCOTTI



Coconut Biscotti image

Make and share this Coconut Biscotti recipe from Food.com.

Provided by ratherbebaking

Categories     Dessert

Time 50m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 9

1/2 cup sugar
1/2 cup butter, softened
2 tablespoons vanilla
2 eggs
1 1/2 cups shredded coconut, lightly toasted
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup toasted almond, chopped (optional)
1/2 cup milk chocolate chips or 1/2 cup semi-sweet chocolate chips, melted

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl cream together sugar and butter.
  • Add vanilla, eggs and coconut.
  • Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
  • Stir in nuts if desired.
  • On a large sprayed cookie sheet divide dough in half and shape into two logs. (I usually spray my hands with non stick cooking spray for this.).
  • Bake for 20-25 minutes.
  • Reduce oven temp to 300.
  • Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
  • Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
  • Cool completely and either dip or drizzle with melted chocolate.
  • Store in a air tight can or jar. Do not store in plastic.

CHOCOLATE WALNUT BISCOTTI



Chocolate Walnut Biscotti image

I love biscotti of all sorts, and this recipe, packed with walnuts in a double chocolate dough, is just delicious. Adopted from Mean Chef in September 2006, I have left the original directions intact, but added my comments and notations in parentheses. As presented, this yields about 30 six inch long cookies. If you want smaller biscotti, divide the dough into 3 logs, and reduce your baking time accordingly.

Provided by justcallmetoni

Categories     Dessert

Time 1h25m

Yield 30 cookies

Number Of Ingredients 9

4 ounces semisweet chocolate, coarsely chopped (try a dark chocolate for a more intense chocolate flavor)
1 cup granulated sugar
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
2 1/4 cups coarsely chopped walnuts

Steps:

  • Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
  • In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
  • In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
  • In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
  • Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
  • Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
  • Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
  • Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
  • Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
  • Leave the oven set at 300°F.
  • Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
  • Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
  • Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
  • Transfer the cookies to wire racks to cool.
  • Store in an airtight container at room temperature for up to 1 month.

Nutrition Facts : Calories 138.8, Fat 8.4, SaturatedFat 2, Cholesterol 18.6, Sodium 70, Carbohydrate 15.2, Fiber 1.7, Sugar 7, Protein 3.4

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