Coconut, almond and vanilla biscotti
1 hr 40 min
½ cup(s), (110g)
Vanilla bean paste
¾ cup(s), (110g)
Shredded or desiccated coconut
¼ cup(s), (20g)
⅓ cup(s), (55g), toasted
- 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.
- 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.
- 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.