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Coconut Biscotti

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“From Cooking Light, April 2005. Variations: stir in 1/2 c. mini chocolate chips into batter or dip half of each baked cookie into melted chocolate.”
READY IN:
1hr 30mins
SERVES:
20
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 300°F.
  2. Combine first five ingredients. In a separate large bowl, combine sugar, vanilla, and eggs and beat with electric mixer on medium speed for 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky).
  3. 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.
  4. Bake at 300°F for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
  5. 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.

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