Walnut Biscotti with Coconut

    1 hour 25 min

    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.

    102 people made this

    Makes: 3 1/2 dozen

    • 200g caster sugar
    • 110g butter, softened
    • 1 teaspoon coconut essence
    • 2 eggs
    • 440g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 35g desiccated coconut
    • 120g chopped walnuts

    Prep:25min  ›  Cook:45min  ›  Extra time:15min cooling  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. 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.
    4. Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking tray for 10 to 15 minutes.
    5. Slice the logs crosswise into 1.25cm wide slices. Place slices cut side down onto the baking tray.
    6. Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.

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    Reviews in English (65)


    It took me some time to make it but it was totally worth it! I used dried cranberries instead of walnuts and these went on very well with the coconut flavor too. It probably depends on the oven but i think I baked them a bit to long after cutting them up so they were drier then I wished but though delicious!  -  19 Jun 2014


    Made it with chocolate chips, couldn't find coconut essence, used vanilla essence instead, used cinnamon instead of salt, used same amount of coconut instead of walnuts, then covered them in soft icing topped with a sprinkle of coconut I had coloured different colours. Tasted yummy!  -  20 May 2015


    I serve this biscotti every Christmas and it is a big hit. I made a few changes: I decreased the flour to 3 cups (perfect), increased the coconut to 3/4 cup and toasted it, and used toasted pecans or almonds instead of walnuts (I like the flavor of the other two better). One time I forgot to add the coconut extract and the coconut flavor was not nearly so pronounced. I usually drizzle chocolate over the top for looks. This is a really great recipe, and if you like coconut you will fall in love.  -  22 Dec 2007  (Review from Allrecipes US | Canada)