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.
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)