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Walnut Biscotti with Coconut recipe

Walnut Biscotti with Coconut recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Biscotti

A great take on the classic Italian, twice-baked dunking biscuit. Enjoy as a snack or more traditionally, serve with an espresso or sweet dessert wine.

97 people made this

IngredientsMakes: 3 1/2 dozen

  • 200g caster sugar
  • 110g butter, softened
  • 1 teaspoon coconut essence
  • 2 eggs
  • 440g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 35g desiccated coconut
  • 120g chopped walnuts

MethodPrep:25min ›Cook:45min ›Extra time:15min cooling › Ready in:1hr25min

  1. Preheat oven to 180 C / Gas 4.
  2. In a medium bowl, cream together the sugar and butter. Stir in the coconut essence and eggs. Combine the flour, baking powder and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
  3. Divide dough into 2 pieces. Roll each piece out into a log about 25cm long. Place them on an unprepared baking tray and flatten them until they are about 7.5cm wide.
  4. Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking tray for 10 to 15 minutes.
  5. Slice the logs crosswise into 1.25cm wide slices. Place slices cut side down onto the baking tray.
  6. Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.

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Reviews & ratingsAverage global rating:(76)

Reviews in English (65)

It took me some time to make it but it was totally worth it!I used dried cranberries instead of walnuts and these went on very well with the coconut flavor too. It probably depends on the oven but i think I baked them a bit to long after cutting them up so they were drier then I wished but though delicious!-19 Jun 2014

Made it with chocolate chips, couldn't find coconut essence, used vanilla essence instead, used cinnamon instead of salt, used same amount of coconut instead of walnuts, then covered them in soft icing topped with a sprinkle of coconut I had coloured different colours. Tasted yummy!-20 May 2015

by Heather O.

I serve this biscotti every Christmas and it is a big hit. I made a few changes: I decreased the flour to 3 cups (perfect), increased the coconut to 3/4 cup and toasted it, and used toasted pecans or almonds instead of walnuts (I like the flavor of the other two better). One time I forgot to add the coconut extract and the coconut flavor was not nearly so pronounced. I usually drizzle chocolate over the top for looks. This is a really great recipe, and if you like coconut you will fall in love.-22 Dec 2007

Coconut Biscotti

These coconut biscotti, plain or dipped in chocolate, are crunchy and delicious. This recipe makes sturdy cookies that keep well, and are perfect for sending away to friends and relatives.


  • 1/2 cup (64g) coconut flour, sifted if lumpy
  • 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (43g) toasted coconut or 1/2 cup (30g) large-flake coconut, unsweetened, optional
  • 6 tablespoons (85g) butter, salted or unsalted
  • 2/3 cup (131g) sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon coconut flavor or extract, optional
  • 1 1/2 teaspoons baking powder
  • 3 large eggs , for sprinkling on top or chocolate for dipping, optional


Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

Combine the flours and coconut, stirring until well blended. Set aside.

In a medium-sized bowl, beat together the butter, sugar, salt, vanilla, coconut extract or flavor, and baking powder until the mixture is smooth and creamy.

Beat in the eggs until well incorporated. The batter will slightly curdled, but it will smooth out when you add the flours.

With your mixer running at low speed, add the flours and coconut, stirring until blended and the dough is sticky.

Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, pressing it in gently.

Bake the dough for 25 minutes, then remove it from the oven.

Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.

Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece but they'll continue to dry out as they cool.

Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature they'll stay good for weeks.

Tips from our Bakers

For added elegance and flavor, dip one end of each cooled biscotti in melted chocolate. Melt 1 cup chopped semisweet or bittersweet chocolate slowly and gently, either in a microwave, or in a double boiler set over a burner. Dip biscotti while the chocolate is still warm.

Walnut Biscotti with Sea Salt

Chock-full of walnuts and finished with a sprinkling of flaky sea salt, these biscotti are equally good dunked in an afternoon cup of coffee or served with a sweet wine for dessert. Biscotti means “twice-baked” in Italian, and that double baking is the secret to their crunch. If you like your biscotti a little more or less crunchy, try adding or subtracting a minute or two from the second cooking time.

Walnut Biscotti with Sea Salt


  • 1 3/4 cups (9 oz./280 g) all-purpose flour, plus more for dusting
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
  • 3/4 cup (6 oz./185 g) firmly packed light brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 cup (4 oz./125 g) walnuts, coarsely chopped
  • Flaky sea salt for sprinkling

1. Preheat an oven to 350°F (180°C). Lightly grease and flour a large baking sheet or line with parchment paper.

2. In a bowl, sift together the flour, baking powder, cinnamon and kosher salt. Set aside.

3. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on high speed until light and fluffy, about 4 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition, then beat in the vanilla until blended. Stop the mixer and scrape down the sides of the bowl. Slowly add the flour mixture and beat on low speed or stir with a wooden spoon just until incorporated. Add the walnuts and beat on low speed until incorporated.

4. Turn the dough out onto a generously floured work surface and divide in half. With well-floured hands, transfer one-half to the prepared baking sheet and shape into a log about 12 inches (30 cm) long and 1 1/2 inches (4 cm) in diameter. Place on one side of the sheet. Repeat with the remaining dough, leaving at least 4 inches (10 cm) between the logs. (They will spread as they bake.)

5. Bake the logs until the edges are golden, 25 to 30 minutes. Transfer the pan to a wire rack and let the logs cool for 10 minutes. Using a serrated knife, cut the logs, still on the pan, on the diagonal into slices 1/2 inch (12 mm) wide. Carefully turn the slices on their sides, sprinkle lightly with sea salt and return them to the oven.

6. Bake until the edges are golden, about 10 minutes more. Let the biscotti cool completely on the pan on a wire rack. Store in an airtight container for up to 2 weeks. Makes about 4 dozen biscotti.

Banana Walnut Biscotti

This Banana Walnut Biscotti recipe is reminiscent of banana bread with its sweet aroma and uses up any overripe bananas that may be sitting out on the counter.

Today is the last day I’m sharing a cookie recipe for Cookie Week (although I am posting a fun cookie-related post tomorrow, so don’t miss it!). I’m not sure why, but I haven’t felt very festive this year. I did nothing for Halloween (didn’t even get trick or treaters!) and barely decorated my apartment. When I was thinking of cookie recipes to share, I wasn’t feeling pumpkin, gingerbread, maple, or any other flavors you may associate with fall and Christmas. Instead, I made Banana Walnut Biscotti because I was in the mood for banana bread. Funny story – I didn’t realize until I was getting ready to make this recipe that I actually posted pumpkin biscotti last year for Cookie Week. Total coincidence. I guess when I think of the holidays, I think of friends and family chatting in the evening with a cup of coffee, and coffee usually equals biscotti. Which is ironic because I don’t drink coffee past dinner time. Regardless of how festive you’re feeling inside, this Banana Walnut Biscotti can be enjoyed all year round (and is also a great alternative to banana bread when using up those overripe bananas).

(If you haven’t entered the Cookie Week giveaway, make sure you enter on Day 1 of Cookie Week).

I’m one of those people who never have overripe bananas in the house I have to purposely buy my bananas and wait for them to ripen before baking. Although I did buy these from a discounted produce vendor, which means I only had to wait a day or two before using. If you do find yourself needing to bake this biscotti today but your bananas are not ready, you can roast the bananas to speed up the process.

What I love about biscotti (besides eating them) is that they are pretty sturdy as far as cookies go, which makes them great for mailing. You can also wrap them up inside a coffee mug with some hot cocoa or coffee packs for an easy homemade gift. I know I’d much rather get that than another bottle of lotion or candle (you know, the gifts you give when you don’t know what to get. Both things I actually never use). But Banana Walnut Biscotti isn’t just a holiday gift-giving cookie – make them all year round! As long as there are overripe bananas in kitchens across the world, banana biscotti will never go out of season.

Recipe Summary

  • 1 cup granulated sugar
  • 2 ½ cups unsweetened coconut flakes, lightly toasted, divided
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • ½ cup unsalted butter, melted
  • 1 ½ teaspoons vanilla extract
  • 1 cup slivered almonds, toasted
  • 4 teaspoons coconut milk
  • 1 cup powdered sugar

Preheat oven to 350°. Line a baking sheet with parchment paper.

Combine sugar and 1 cup coconut in the bowl of a food processor process until finely ground. Combine coconut mixture, flour, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with a paddle attachment. Whisk eggs in a small bowl. Remove 1 tablespoon egg and combine with 1 tablespoon water in a small bowl set aside. Add butter, remaining eggs, and vanilla to flour mixture mix at low speed until almost combined. Add almonds and 1/2 cup coconut flakes mix until just combined.

Divide dough into 2 (8- x 4-inch) loaves on prepared baking sheet. Brush loaves with egg-water mixture. Bake 35 minutes or until lightly browned. Let stand 15 minutes.

Decrease oven temperature to 325°. Cut each loaf crosswise into 16 (1/2-inch) slices. Arrange slices, cut sides down, on baking sheet. Bake 25 more minutes or until lightly browned. Let cool completely.

Whisk together coconut milk and powdered sugar in a medium bowl until smooth. Spread mixture over 1/3 of each biscotti sprinkle biscotti evenly with remaining 1 cup coconut flakes.


I found this recipe on It’s probably the best biscotti recipe I’ve tried.

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup softened unsalted butter
1 cup granulated sugar
2 large eggs (at room temperature)
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 cups walnuts, lightly toasted and chopped

In a bowl, sift the flour, baking soda, baking powder, and salt.
In another bowl with an electric mixer, cream the butter, add the sugar, a little at a time, then beat the mixture until light and fluffy. Beat in the eggs, one at a time, then the orange peel, vanilla extract, and almond extract. Beat in the flour mixture until just combined. Stir in the walnuts. Wrap dough in plastic and chill for several hours or overnight.

Heat oven to 350 degrees F. Butter and flour two baking sheets.

Divide dough into 3 pieces. Using lightly floured hands, roll each piece into a log 1 1/2 inches wide. Transfer two logs to one baking sheet, spacing 5 inches apart. Arrange the third log on the second baking sheet. Bake for 20 minutes or until golden.

Let cool slightly on the sheets, then cut logs crosswise into diagonal slices 3/4-inch thick. Turn slices cut side down on the baking sheets and bake until golden brown — about 15 minutes. Transfer to racks and let cool completely. Store in airtight containers.

Christmas tradition: Homemade Biscotti

Hallmark Surface Pattern Designer, Kim P., started making homemade biscotti more than 10 years ago, mostly because she loved them. After all, they are the perfect cookie! Crunchy, chewy, loaded with all sorts of delicious bits, and begging to be dunked in coffee or tea. They were also a bit of a mystery to her: she had never made anything quite like them. So, her curiosity was piqued, and she had to figure them out!

Today, we’re lucky enough to benefit from her hard work. She’s sharing one of her favorite homemade biscotti recipes just in time for you to treat your friends and family!

When I learn something new, I have to go through the process many times and refine every step. I love the challenge of making something as perfectly and professionally as I can, as well as figuring out how to do it as quickly and easily as possible.

Once I had the basic process of baking biscotti down, the creative part of me jumped in, wanting to try new flavors. So obviously, I ended up with dozens of biscotti, and I started giving them away.

One December several years ago, my teenage son walked into the kitchen, and saw the table covered with finished biscotti, and announced, “Now it’s Christmas!” That sealed it – it had become a family tradition.

So, literally thousands of homemade biscotti later (I bake about 500 every Christmas), I’ve landed on my favorite recipes, and I bake them every year to give away to friends and family.

My friends have told me how much they look forward to them every year – how they share them with a daughter (or hide them from their husband!), how they love sitting down with a couple of biscotti while enjoying a quiet cup of coffee, taking a few moments for themselves. Hearing these little stories are a big deal to me – they make my Christmas really special. Knowing that I’ve made this busy time a little more peaceful, or made someone feel valued, makes me happy.

I love my Orange Cranberry Walnut Biscotti recipe because of the sunny color and bright flavor. Cranberry and orange are a classic combination, and there are lots of walnuts added for a satisfying richness.

Orange Cranberry Walnut Biscotti

Gather all your ingredients, and let the eggs sit out long enough to warm to room temperature. (You can place them in a bowl of warm water to hurry this along). Grease a large cookie sheet. I use a professional size pan, 18”x26”. If you don’t have that size, grease 2 standard size cookie sheets.

Measure all your dry ingredients into a large bowl, and whisk them together.

Add the eggs and orange juice. Mix with a mixer until fully combined. Then add the walnut­­s and dried cranberries. Make sure you break up the cranberries so they don’t stick together. Mix well.

Turn out the very sticky dough onto the cookie sheet, spooning it roughly into 2 rows (or 3 rows if you are using standard sized cookie sheets). Using a knife or offset spatula, spread the thick, sticky, obstinate (sometimes uncooperative) batter into loaf shapes. This is the hardest part, but is really doesn’t have to be perfect – the batter will spread out and even up during baking! Bake at 350 degrees for 20-25 minutes, until firm and golden brown.

Remove from the oven and let cool at least 20 minutes (longer if convenient). Slice the loaves apart lengthwise if necessary, and cut them in half. Lift the half loaves with a large spatula onto a cutting board. (At this point you can wrap the loaves and freeze to finish at a later time). Slice them into pieces about ½”- ¾” wide. Place them back on the cookie sheet about an inch or so apart, and bake them another 15-20 minutes. Only half of them will fit on one sheet, so use a second sheet, or bake them in two turns.

Remove from the oven and let them cool completely. Melt white chocolate in the microwave. If it seems too thick, add a teaspoon of shortening or coconut oil. (Do not use butter, which has moisture in it, and will cause the chocolate to seize up.) Dip one side of the biscotti into the chocolate, scrape off excess with a knife and lay chocolate side down, on waxed paper, butcher paper or parchment. I usually leave some without white chocolate, so to justify eating them for breakfast…

I usually bake 6-8 batches of homemade biscotti each year, including:

  • Orange Cranberry Walnut
  • Lemon Coconut with Candied Ginger
  • Mocha Almond Chocolate Chip
  • Almond Chocolate Chip
  • Dark Chocolate Chip
  • Chocolate Walnut
  • Anise Almond

Orange Cranberry Walnut Biscotti Recipe

Grease a large 18”x26” cookie sheet, or 2 standard sized cookie sheets

Measure into a large bowl:

  • 3 cups flour
  • 1 ½ cups sugar
  • 1/3 cup yellow cornmeal
  • 1 ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt, generous
  • 3 tablespoons orange zest

Mix with a mixer until well combined.

Turn out the very sticky dough onto the cookie sheet, spooning it roughly into 2 rows (or 3 rows if you are using standard sized cookie sheets). Using a knife or offset spatula, spread the thick batter into loaf shapes. Bake for 20-25 minutes, until firm and golden brown.

Remove from the oven and let cool at least 20 minutes, longer if convenient. Slice the loaves apart lengthwise if necessary, and cut them in half. Lift the half loaves with a large spatula onto a cutting board. (At this point you can wrap the loaves and freeze them to finish at a later time.) Slice the half loaves into pieces about ½”- ¾” wide. Place them back on the cookie sheet about an inch or so apart, and bake them at 350 another 15-20 minutes. Only half of them will fit on one sheet, so use a second sheet, or bake them in two turns.­

Remove from the oven and let them cool completely.

Melt white chocolate chips or bark in the microwave.

If it seems too thick, add a teaspoon of shortening or coconut oil. (Do not use butter, which has moisture in it, and will cause the chocolate to seize up.) Dip one side of the biscotti into the chocolate, scrape off excess with a knife and lay, chocolate side down, on waxed paper, butcher paper or parchment.

When chocolate has set, store in tightly closed cookie container. Better to bake these in the winter as humidity will make them soft.

About This Recipe

It's a cozy, rainy day here in Montana, the kind of day you want to spend in the kitchen baking. And since I've been contemplating the creation of this Best Biscotti Recipe for quite some time, I decided that today is the perfect day to make it happen.

To come up with this Best Biscotti Recipe, I decided to include some of my favorite ingredients. Not only ingredients that I love, but ingredients that complement one another. Here's what made the top of my list:

Recipe Summary

  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ⅛ teaspoon grated whole nutmeg
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup flaked sweetened coconut

Lightly spoon flour into dry measuring cups level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl beat with a mixer at medium speed 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° 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.

Coconut Biscotti

Here’s an easy recipe for Coconut Biscotti.

Biscotti is a favorite of mine. I like to think of it as my “guilty pleasure” to indulge in when I visit coffee shops. Biscotti happen to be good dunkers for tea or coffee. Sometimes a bit too crunchy to eat on their own, their crispy texture is perfect for withstanding a bit of liquid.

I used my KitchenAid Artisan Mini Mixer to whip up these biscotti. It’s not as “mini” as you might imagine. The Mini’s 3.5-Qt. bowl makes up to five dozen cookies.

Here it is pictured next to my regular-sized KitchenAid stand mixer. It’s 20% smaller and 25% lighter than the regular size. I know the weight of the mixer can make a big difference to people who do not keep them stored on their counter. If you’re taking it in and out of your cupboard every time you use it, the mini might be a better (lighter) choice for you.

I love the look of these pretty mixers, so I keep them displayed on my counter all day every day!

Don’t let the name “mini” fool you- this little guy has the same legendary power of the classic KitchenAid ® Classic ™ Stand Mixer.

With 12 available attachments (spiralizer, ice cream maker, pasta roller and more), the Mini fits all current stand mixer attachments.

And now… back to the biscotti recipe! There is 1 cup of coconut in this batch, so it really just lends a hint of coconut flavor to the biscotti. In other words, it’s definitely not overwhelming or anything in case you’re not a huge fan of coconut. They have a very mild flavor, so nothing is lost by dunking into a warm mug of whatever.

My family isn’t super psyched about coconut ever… but they definitely like these coffee dunkers.

I gave these biscotti the royal treatment with tea dunking (reminding myself of my visit to Highclere Castle last year for high tea). They’re just perfect for that!

Coconut Maple Walnut Biscotti

Recipe Reduxers (of which I am one!) – Your mission, should you choose to accept it for the month of December is that since Recipe Redux is 54 months old, find a recipe on page 54 or 154 of a cook book that you are currently using and redux it….

This recipe comes from a lovely cookbook called Cafe Cafe, which I found in a second hand bookstore many years ago. It is full of delicious recipes, most of which are quite healthy. What a coincidence however that on page 154 is a lovely sounding walnut biscotti recipe, with lots of butter, sugar and white flour. I have redux-ed it and made a healthier version…

Biscotti is a twice baked biscuit. First you make a log out of the dough and bake that

okay, so initially it is not attractive, but wait, it gets better…

When cooked, allow it to cool first, then slice and return to the oven and bake it again

ready to return to the oven for some crisping up…

The result is a lovely crisp biscuit, perfect for dunkers (people who like to dunk their biscuits in their tea or coffee!)


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