Walnut Biscotti with Coconut
A great take on the classic Italian, twice-baked dunking biscuit. These are flavoured with coconut and walnuts. Enjoy as a snack or more traditionally, serve with an espresso or sweet dessert wine.
- 200 g caster sugar
- 100 g butter softened
- 1 teaspoon coconut essence
- 2 eggs
- 400 g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 35 g desiccated coconut
- 120 g chopped walnuts
Preheat oven to 180 C / Gas 4.
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.
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.
Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking tray for 10 to 15 minutes.
Slice the logs crosswise into 1.25cm wide slices. Place slices cut side down onto the baking tray.
Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.