Biscotti with coconut


I am seriously addicted to these. Not even funny.

They are thinly sliced, crunchy, chock full of nuts and not too sweet. Simply great for hours of happy nibbling. This is already my 4th batch. 😖


1/4 cup coconut oil

2/3 cup sugar

2 tbsp desiccated coconut

2 large eggs

1  3/4 cup plain flour

1/4 tsp salt

1 tsp baking powder

1 cup pistachio nuts

1/2 cup whole almond nuts

Mix everything together in a large bowl. The dough  will be very sticky. Let it rest for a couple of hours and it will be less sticky. To combat this sticking issue, wet your hands before shaping the dough into 2-4 logs.

Then bake at 150c for about 35 min. Leave it to cool for at least an hour. Using a very sharp knife, slice them as thinly as you can. Spread out the pieces on a cookie sheet and bake at 135c for about 10 min. Turn off the oven and leave them in the oven for about half an hour for them to continue to crisp up.

Cool before storing in an airtight container.

To appreciate it fully, nibble and enjoy it slowly. It’s dainty food. No scarfing allowed. Coffee optional.