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Coconut Walnut Biscotti

CARL THE COOK

"A new version of an old favorite. The coconut adds flavor and texture."
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Ingredients

servings 237 cals
Original recipe yields 18 servings (3 1/2 dozen)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the sugar and butter. Stir in the coconut extract and the 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 10 inches long. Place them on an unprepared cookie sheet and flatten them until they are about 3 inches wide.
  4. Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 to 15 minutes.
  5. Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.
  6. Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.

Nutrition Facts


Per Serving: 237 calories; 10.7 g fat; 31.7 g carbohydrates; 4.3 g protein; 34 mg cholesterol; 142 mg sodium. Full nutrition

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Reviews

Read all reviews 61
  1. 72 Ratings

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Most helpful positive review

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 pec...

Most helpful critical review

What did I do wrong, Carl? My dough turned out very dry and crumbly. I couldn't get it to form into a log. I ended up making little cookies out of it.

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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 pec...

This is a nice twist on walnut biscotti. I'd like to offer these suggestions to aid in flavor and forming: Decrease flour to 3 cups, toast the coconut til lightly browned and crunchy and increas...

Great recipe with changes. Decrease flour to 2 1/2c, increase coconut to 3/4c and add 1/2c mini semi-sweet chocolate chips. I use slivered almonds or macadamia nuts in place of walnuts. I bak...

What did I do wrong, Carl? My dough turned out very dry and crumbly. I couldn't get it to form into a log. I ended up making little cookies out of it.

****5 star biscotti recipe. Great tea or coffee biscuit as well. YUMMY! Only change was to add one cup of coconut and I lessened the flour as another reviewer suggested to 3 cups. I did add ...

Yum! Yum! Using the extract is the key to the taste in this, so don't skip the extract! Some reviews said this was too crumbly (just add some milk to the mix, people!), but mine came out great...

Awesome biscotti! This is the first of six different kinds that I made from this site and it is my favorite out of all of them. Followed recipe as written but sub. pecans for the walnuts and toa...

This is a very nice biscotti. It is a little richer than biscotti made with egg only. The butter in this recipe makes it very rich. The coconut flavor is very subtle. This is also quite easy...

Excellent recipe. Crispy and flavorful. Its a very good basic recipe in which you can sub. lemon, almond or orange extract for the coconut extract. Toast your coconut for the extra nutty coconut...