Recipe for biscotti; This easy biscotti recipe is flavored with coconut and tastes great with coffee or cocoa.
Today was the last day of school. This means the end of getting up early to make lunches and drive carpools, and the end of screaming about homework and scheduling school activities. For three months, anyway.
It also means an end to quiet mornings by myself and uninterrupted reading.
*sniff sniff*
I like to read the kind of stuff that makes me think. I like to sit quietly and contemplate the nature of the universe. It takes me away from the unending hectic activity that dominates the rest of my life.
And it only gets more hectic in the summer.
But don’t worry about me… I have a solution. My kids are teenagers, which means they won’t be up before noon. And since Robb tends to be a late sleeper, too, all I have to do is get up the tiniest bit early to have a good hour of reading Emerson and sipping breakfast drinks.
And eating biscotti.
Truth be told, this was my first time ever making biscotti. I’m not sure why I waited so long, because I love the stuff.
I probably have a few tricks to learn yet, because this batch did have one little problem, but not one that made it inedible or anything, so I figured I was still safe to share it with you.
Apologies in advance for the poor quality of this next photo, but I wanted a shot of the pre-baked loaves of dough, to give you an idea of their size.
Once I baked, cooled, and sliced them, I realized they were a touch crumbly and would have a bit of a hard time really staying in one piece. The ends kept breaking off. It made them look silly, but it gave me lots of crunchy little ends to snack on, so I wasn’t too upset.
I love how these turned out in the end, crunchy but not too hard, and full of yummy coconut flavor.
I think Emerson and I are going to love them.
 Coconut ChocolateChip Bars |
 Coconut WhiteChocolate Scones |
 CoconutCrispies |
Adapted from Fat Girl Trapped in a Skinny Body
- 10 T. butter
- 1¼ cups sugar
- 3 eggs
- 1 tsp. coconut extract
- ½ tsp. salt
- 1 T. baking powder
- 1 cup coconut
- 3 cups flour
- Melt butter, and combine with sugar, eggs, and extract. Mix well.
- Add salt, baking powder, and coconut, and mix well.
- Add flour, and mix until incorporated.
- Divide dough in half. Flour your hands, and form each half into a loaf, about 12 to 13 inches long by 3 to 4 inches wide. Place both loaves on the same baking sheet, and bake at 350 degrees for 25-30 minutes.
- Remove from oven, and let cool for about 30 minutes. (Leave oven at 350 degrees.) Place each loaf on a cutting board, and using a large serrated knife, cut thick slices diagonally.
- Place slices on their sides on the baking sheet, and bake about 10 minutes. Turn each slice over and bake another 10-12 minutes.
- Let cool completely. These will harden as they cool.
If you enjoy this recipe, you might also enjoy:
Chocolate Biscotti from Mama’s Gotta Bake
Ginger Almond Biscotti from Running to the Kitchen
Classic Almond Biscotti from Fat Girl Trapped in a Skinny Body
easy biscotti recipe
Oh man…what a yummy breakfast item!! Pinned!!
I am a true-blue biscotti lover, but I’ve never made them with coconut. I must give this recipe a try!
These look great! I always pick op a biscotti at the coffee shop. I think I’ll start making my own. Thanks!
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Just pulled them out of the oven, & waiting for them to cool for slicing; then back in the oven. THEY SMELL HEAVENLY! And the spoon was delicious licking too! I can’t wait to try them!!
I tried this recipe for the first time for a work get together. They turned out perfectly! I am certainly going to use this recipe again. This biscotti recipe could be used as a base and add in other ingredients for a change….almonds, dried fruit, etc. Thank you so much for sharing your recipe!
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These make great Christmas gifts. I was just wondering if I can freeze them and for how long?
The reason your cookie crumbled is because of the butter.
Traditional biscotti is made without fat (butter/oil). Try using an extra large egg and an egg white instead. Also, if you like the taste of the butter, use only 3 Tbsps. The higher the fat content, the more crumble.
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Good morning, Jen. It’s a beuatiful morning here in British Columbia. I’m just going to start my morning baking. If I can give you a little tip with the crumbling ends of the biscotti, when I take them out of the oven and am just going to begin slicing here’s what I do… slide them off onto a large cutting board, spray them with a mist of water and then I use my elec knife and cut straight down… voila .. perfect slices and no crumbly bits. I prefer my biscotti to be crisp but not hard, so butter is my choice of ingredient. Happy baking.