Credit: Two Peas and Me
Check out the recipe here.
Check out the recipe here.
Coconut Biscotti by Two Peas and Me
Coconut Biscotti by Two Peas and Me
Rated 5.0 stars by 3 users
Make this delicious coconut biscotti recipe by Two Peas and Me using our Organic Vanilla Powder, Organic Toasted Coconut Chips, and Rock Sugar.
Ingredients
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½ teaspoon Judee’s Organic Vanilla Powder
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½ cup Judee’s Organic Toasted Coconut Chips
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Desired amount of Judee’s Rock Sugar
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6 tablespoons of unrefined coconut oil
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¾ cup granulated sugar
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2 large eggs
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1 teaspoon coconut (optional)
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½ teaspoon water
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2 cups all-purpose flour
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1 teaspoon baking powder
Directions
To start, add 6 tablespoons of softened, unrefined coconut oil and ¾ cup granulated sugar to your stand mixer or large bowl. Beat until combined.
Next, add 2 large eggs, 1 teaspoon coconut (optional) and ½ teaspoon Judee’s Organic Vanilla Powder + ½ teaspoon water. Beat until combined.
Slowly add in 2 cups all-purpose flour and 1 teaspoon baking powder. Once a doughy mass has formed, mix in or knead in ½ cup Judee’s Organic Toasted Coconut Chips until there’s coconut chips throughout.
Line a large baking sheet with parchment paper. Form your biscotti, divide dough in half and shape each half into 10 inch by 2 ½ inch rectangles.
Sprinkle desired amount of Judee’s Rock Sugar and Judee’s Organic Toasted Coconut Chips on top of doughy biscotti. Use your fingertips to pat evenly and get the sugar and chips stuck on top.
Bake in a 350 degree oven for 25 minutes. Remove from oven and cool 5 minutes. Slice each rectangle into 1 inch biscotti, turn on side and bake for 10 minutes. Remove and flip biscotti, bake for 10 more minutes.
Remove from oven, cool and enjoy!