Coconut biscotti
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 177, total fat 9 G., saturated fats 6 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 0 mg, sodium 55 mg, sugar 14 G.
Calories 177, total fat 9 G., saturated fats 6 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 0 mg, sodium 55 mg, sugar 14 G.
Everyone will love these vegan coconut cookies. Sweet and crisp, they're perfect with tea and coffee, and the light coconut glaze gives them a charming, festive touch. Traditionally, biscotti are baked twice: first, the dough is formed into loaves, baked until half-done, then sliced, and baked again until golden. These biscotti offer a stunning combination of coconut and salted macadamia nuts. Give them a try!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups unsweetened coconut flakes
- 1 cup granulated sugar
- 2 cups premium flour
- 1 teaspoon baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon salt
- 1/3 tbsp. coconut oil
- 1 tsp vanilla extract
- 0.5 cups salted macadamia nuts, chopped
- 1 cup powdered sugar
- 2 tablespoons coconut cream
- 1/8 - 1/4 tsp coconut extract
- Coarse sugar, for sprinkling
We recommend
Recipes with similar ingredients: coconut flakes, coconut oil, macadamia nut, coconut cream
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Spread 1 cup of coconut on a baking sheet and toast in the oven for 3 minutes. Let cool completely. Transfer to a food processor, add granulated sugar, and pulse until finely ground. Line 2 baking sheets with parchment paper.
- In a bowl, combine the coconut sugar mixture with the flour, baking powder, baking soda, and salt. Melt the coconut oil in the microwave; add it to the flour mixture along with the vanilla and 1/3 cup of water, and use a wooden spoon to mix into a thick dough. Add the macadamia nuts and the remaining 1/2 cup of coconut flakes; gently knead until the dough comes together.
- Divide the dough in half and form two 22 x 5 cm loaves; place one loaf on each baking sheet. Bake, rotating the baking sheets halfway through, until the loaves are firm and golden, about 25 minutes. Reduce the oven temperature to 300°F (150°C).
- Let the loaves cool for 10 minutes, then transfer them to a cutting board; slice them diagonally with a serrated knife into 2-cm-thick slices. Arrange the slices cut-side down on baking sheets. Bake, rotating halfway through, until golden brown and still slightly soft in the center, 20-25 minutes. Cool completely on the baking sheets. The biscotti will become crisp as they cool.
- Mix powdered sugar with coconut cream and coconut extract until smooth. Dip biscotti into the glaze and sprinkle with coarse sugar.
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