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Photo of Coconut, almond and vanilla biscotti by WW

Coconut, almond and vanilla biscotti

PersonalPoints™ per serving
Total Time
1 hr 40 min
20 min
50 min


Sweetener, xylitol

½ cup(s), (110g)


1 medium

Egg yolk

1 medium

Vanilla bean paste

1 tsp

Plain flour

¾ cup(s), (110g)

Shredded or desiccated coconut

¼ cup(s), (20g)

Baking powder

½ tsp

Blanched almonds

cup(s), (55g), toasted


  1. Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Using electric beaters, beat sweetener, egg, egg yolk and vanilla paste in a bowl for 3–4 minutes or until thick and creamy. Gently fold in flour, coconut and baking powder until just combined. Fold in almonds until combined.
  2. Shape mixture on a lightly floured surface into a 25cm-long log. Place log on prepared tray and flatten to 3cm thickness. Bake for 30 minutes or until firm. Cool for 30 minutes.
  3. Reduce oven to 140°C or 120°C fan-forced. Using a serrated knife, diagonally cut log into 1cm-thick slices. Arrange biscotti in a single layer on tray. Bake for 20 minutes, turning once halfway through cooking, or until crisp. Transfer to wire racks to cool. Serve.