Coconut Almond Biscotti

There will be many biscotti recipes to come of all different varieties. I love these little cookies dipped in my coffee in the morning. They are full of coconutty almond flavor and have a golden light crisp to them. The classic biscotti flavor is anise and almond, but I’m slightly changing it up here by adding the coconut. Biscotti are Italian cookies (means cookie in Italian) and are typically hard served with coffee or tea for dunking. They can last a long time in the fridge or freezer and are great for bringing to peoples houses, giving for gifts, and keeping around the house for yourself and anyone else who likes them. Hopefully I can make someone here as big a fan of these little cookies as I am.

Try my Superfood biscotti if you like the looks of this one.

Coconut Almond Biscotti

Yields: 8-10 slices

  • 2 cups flour, all purpose, wheat, spelt, or a stable gluten free 1:1 baking blend (I used whole wheat)
  • 1/2 cup sliced almonds
  • 1/2 cup coconut shreds
  • 2 flax eggs (2 tbsp flax meal soaked in 4 tbsp water for 15 minutes)
  • 1/2 cup coconut or tubinado sugar
  • 1/2 cup melted vegan butter (use my vegan butter recipe in Staples category, Earthbalance, or sub for oil)
  • 1 tbsp almond meal (can sub for oats, flour, or more coconut)
  • 1 tbsp coconut flour (can sub for oats, flour, or more coconut)
  • 1/2 tbsp almond extract
  • 2 tsp almond paste
  • 1 tbsp vanilla
  • 1/4 cup vegan milk
  • 2 tsp baking powder
  • 1 tsp baking soda

Start soaking the flax eggs, 2 tbsp flax meal in 4 tbsp water for 15 minutes. Add the hot melted butter and sugar to a mixing bowl and whisk it. Next add the vegan milk. Keep whisking then add the rest of the ingredients and slowly fold together to form a dough. It should be very thick as you have to make a loaf from it. If you need a little bit more vegan milk, add it a tbsp at a time. Make a ball with that dough and put it back in the mixing bowl with a cloth over it. Put in the fridge to chill for 30 minutes.

Once you remove the dough, form it into a well shaped loaf (see picture below) that's about 4 inches across and 2 inches high. Top with some coconut shreds and sliced almonds.

Bake the loaf for 15 minutes on 300F, remove it from the oven, let it cool for 10 minutes, then slice it. Bake the slices individually after, browning on both sides for 10 minutes at 400F or until it's toasty brown.

  • Total time: 1.5 hours
Coconut Almond Biscotti
Coconut Almond Biscotti 2
Coconut Almond Biscotti 3

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