Here’s an easy recipe for Coconut Biscotti.
Biscotti is a favorite of mine. I like to think of it as my “guilty pleasure” to indulge in when I visit coffee shops. Biscotti happen to be good dunkers for tea or coffee. Sometimes a bit too crunchy to eat on their own, their crispy texture is perfect for withstanding a bit of liquid.
I used my KitchenAid Artisan Mini Mixer to whip up these biscotti. It’s not as “mini” as you might imagine. The Mini’s 3.5-Qt. bowl makes up to five dozen cookies.
Here it is pictured next to my regular-sized KitchenAid stand mixer. It’s 20% smaller and 25% lighter than the regular size. I know the weight of the mixer can make a big difference to people who do not keep them stored on their counter. If you’re taking it in and out of your cupboard every time you use it, the mini might be a better (lighter) choice for you.
I love the look of these pretty mixers, so I keep them displayed on my counter all day every day!
Don’t let the name “mini” fool you- this little guy has the same legendary power of the classic KitchenAid® Classic™Stand Mixer.
With 12 available attachments (spiralizer, ice cream maker, pasta roller and more), the Mini fits all current stand mixer attachments.
And now… back to the biscotti recipe! There is 1 cup of coconut in this batch, so it really just lends a hint of coconut flavor to the biscotti. In other words, it’s definitely not overwhelming or anything in case you’re not a huge fan of coconut. They have a very mild flavor, so nothing is lost by dunking into a warm mug of whatever.
My family isn’t super psyched about coconut ever… but they definitely like these coffee dunkers.
I gave these biscotti the royal treatment with tea dunking (reminding myself of my visit to Highclere Castle last year for high tea). They’re just perfect for that!
You can read more about KitchenAid’s Artisan Mini Mixer HERE.
Prep Time:25 minutes
Cook Time:1 hour
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 large Eggland's Best eggs
- 1 cup flaked sweetened coconut
- Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
- In a large bowl, use an electric mixer to combine the sugar, vanilla and eggs; beat until thickened. Add the dry ingredients and coconut, and mix until well combined. Turn the sticky dough onto a well-floured surface; knead lightly 7 or 8 times. Shape the dough into a 15x3-inch roll. Place the roll on the prepared baking sheet and pat to 1-inch thickness. Bake for 40 minutes or until the roll is golden brown. Cool for 5 minutes on a wire rack.
- Use a serrated knife to carefully cut the roll into 20 diagonal slices. Stand the slices upright on the baking sheet. Bake 20 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack.
- Nutritional information per biscotto: calories 90, fat 2.5g, protein 1.8g, carbohydrates 15.3g, fiber .6g, cholesterol 21mg, sodium 87mg, calcium 13mg
Here are a few more biscotti recipes you might enjoy:
- Almond Biscotti by The Novice Chef
- Raspberry Lemonade Biscotti by Recipe Girl
- Easy Chocolate Biscotti by She Wears Many Hats
- Brown Sugar- Cinnamon Biscotti by Recipe Girl
Disclosure: KitchenAid graciously donated a mini stand mixer for one of my local high school’s fundraising events. I agreed to share my love for the KitchenAid Stand Mixer to thank them! Thank you, KitchenAid!