Nutty Biscotti
Prep time: 
Cook time: 
Total time: 
Yield: About 3 dozen biscotti
  • 1 cup desiccated, unsweetened coconut
  • ½ cup slivered almonds
  • ½ cup butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract (or 1½ teaspoons vanilla extract + ½ teaspoon almond extract)
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  1. Preheat oven to 350F and line a half sheet pan with parchment paper or a silpat liner. Toast the coconut and almonds in a medium skillet over medium-low heat until fragrant and golden brown, about 5 to 7 minutes, stirring frequently. Cool.
  2. Cream together the butter, sugar, eggs, and vanilla with a handheld electric mixer until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Use a wooden spoon to stir the dry ingredients into the wet, then stir in the toasted coconut and almond. (The dough will somewhat sticky for a cookie dough, but still manageable.)
  3. Divide the dough into 2 equal portions. Spread each portion out to a rectangle about 1 to 1½ inches wide by 14 inches long, leaving about 4 to 5 inches between the 2 rectangles. Bake until the loaves are golden and feel dry, about 30 minutes, rotating the pan once.
  4. Cool for 10 to 15 minutes on the tray, and then use the parchment paper or silpat liner to slide the loaves off. Use a large, sharp, non-serrated knife to cut each loaf cross-wise on a slight diagonal into ½ to ¾-inch thick cookies (I got about 3 dozen cookies of this size).
  5. Arrange the cookies on a large baking sheet so that they’re close but not touching; bake until light golden brown, about 15 to 20 minutes, flipping once halfway through.
Recipe by An Edible Mosaic™ at