Coconut-Almond Biscotti
- cook time:
- 37-40 minutes
- total time:
- About one hour
- other time:
- 10 minutes cool-off
Makes about two dozen
Paula
Hi Paula and Kenny, this is the only biscotti recipe you will ever use! I’ve had tons of requests for them and they are simple to make. Best wishes to you both, and much love and happiness, cousin Denise & the bulldogs
ingredients
- Note: all ingredients should be at room temperature
- 2 cups all purpose flour
- 1 1/3 cups sweetened, shredded coconut
- 1 cup sliced almonds
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 extra-large eggs, at room temperature
- 4 ounces (8 Tablespoons or 1 stick) unsalted butter, melted
- 1 teaspoon pure vanilla extract
See full recipe
notes
You can replace the almonds with walnuts, pecans,or toasted & skinned hazelnuts. You can also drizzle the cooled biscotti with chocolate.
Source: Denise Hackworth
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