Coconut Pecan Biscotti
Submitted by drwhalenrn
Coconut Pecan Biscotti This crunchy Italian-inspired biscotti combines the tropical sweetness of coconut with nutty pecans for a perfect coffee or tea companion. Twice-baked for extra crispness, it’s ideal for dipping or gifting.
YIELD
30 servingsPREP
20 minCOOK
20 minREADY
2 hrsChef Tips
- Use room-temperature eggs and butter for better emulsion and fluffier texture.
- If dough is too sticky after chilling, add 1-2 tablespoons more flour, but don’t overdo it to keep biscotti tender.
- For even baking, rotate sheets midway through each bake cycle.
- Test doneness by feel: Biscotti should be dry and hard once fully cooled; underbaked ones stay chewy.
- Serve with espresso or hot chocolate for dipping— the crunch softens nicely.
- These make great gifts; wrap in cellophane for holidays.
Optional Variations
- Chocolate-dipped: Melt 4 oz dark chocolate and dip one end of cooled biscotti; let set on wax paper.
- Nut swap: Replace pecans with almonds or walnuts for a different crunch.
- Tropical twist: Add ¼ cup chopped dried pineapple or mango to the dough for extra fruitiness.
- Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free blend, but chill dough longer as it may be more fragile.
Ingredients
Directions
- In a large bowl, use an electric mixer on medium speed to cream the butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each until fully incorporated. The mixture may look slightly curdled— that’s normal.
- Beat in the shredded coconut until evenly distributed.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture on low speed, stirring just until a soft dough forms. Avoid overmixing to prevent toughness.
- Fold in the chopped pecans by hand. The dough will be sticky; cover and refrigerate for 30 minutes to firm up for easier handling.
- Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper.
- On a lightly floured surface, divide the chilled dough in half. Shape each into a 2-inch-wide, 10-12-inch-long log (about 1-inch high). If dough sticks, dust hands with flour.
- Place logs on the prepared sheet, spacing them 3-4 inches apart to allow spreading.
- Bake for 35 minutes or until golden brown, firm to the touch, and a toothpick inserted in the center comes out clean. Logs may crack slightly on top.
- Cool logs on the sheet for 20 minutes to make slicing easier—cutting too soon can cause crumbling.
- Reduce oven to 325°F (160°C). Discard parchment from the sheet.
- Transfer logs to a cutting board. Using a serrated knife, cut diagonally into ½-inch-thick slices for classic biscotti shape.
- Arrange slices flat-side down on unlined cookie sheets (use two if needed to avoid crowding).
- Bake for 15 minutes or until crisp and golden, flipping halfway if one side browns faster.
- Transfer to wire racks and cool completely, about 30 minutes. Biscotti harden as they cool.
Store in an airtight container at room temperature for up to 2 weeks.
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