Biscotti is so versatile. You can make it any flavor you want with a few changes! This is based on my basic biscotti recipe but adding white chocolate and coconut elements!
Toasted Coconut Biscotti
Ingredients
Biscotti
- 1 3/4 cup + 2 tbsp all-purpose flour
- 3/4 tsp salt
- 1 tsp baking powder
- 1/2 cup sweetened shredded coconut
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 1 tbsp vanilla extract
- 1 tsp coconut extract
- 2 eggs
White Chocolate and Toasted Coconut Topping
- 1/2 cup white chocolate
- 1 cup sweetened shredded coconut
Instructions
Biscotti
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
- In a small bowl, whisk together flour, salt baking powder and sweetened shredded coconut.
- In a medium bowl, mix together butter and sugar with a hand beater until light and fluffy. Add in vanilla extract and coconut extract and mix until combined.
- Add eggs, one at a time, until well combined.
- Fold in dry ingredients until combined.
- Dust parchment paper on try with flour and dump biscotti dough on top. Separate it into two parts and form each half into a long flat rectangle. About 12 inches long and 1/2 inch high. Make sure ends are straight.
- Bake for about 30 minutes or until light golden brown and firm to the touch.
- Once baked, let cool for 5-10 minutes and turn oven down to 280 degrees.
- On a cutting board, using a serrated knife, slice logs at a diagonal into thick slices. Place each cookie on it’s side back onto the cookie sheet.
- Bake for 20 minutes then flip them over and bake for an additional 20 minutes, to get them very dried out.
- Cool on tray before drizzling with white chocolate and toasted coconut.
White Chocolate and Toasted Coconut Topping
- Melt white chocolate in microwave or over double boiler.
- Warm a skillet over medium/low heat.
- Add sweetened shredded coconut and keep it moving in the pan until toasted. Do not stop stirring or walk away from it, it will burn very easily.
- Drizzle melted white chocolate over biscotti.
- Sprinkle toasted coconut over white chocolate and let set.