Golden biscotti with finely shredded coconut and sliced almonds in a crisp crumb.
Coconut Almond Biscotti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 159 minutes: 30 hands-on, 10 chilling or resting, 74 whole-batch cooking and 45 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring cups and spoons
- Two mixing bowls, whisk and sturdy spatula
- Two 13 × 18-inch rimmed baking sheets and parchment paper
- Ruler, cutting board and sharp serrated knife
- Cooling rack
Golden biscotti with finely shredded coconut and sliced almonds in a crisp crumb.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare and mix
- 1Prepare and mixWhisk flour, baking powder, salt and unsweetened coconut together. Beat butter and sugar until smooth, then mix in eggs, vanilla and milk. Fold in the coconut-flour mixture and then the sliced almonds. Let the dough stand for 10 minutes so the dried coconut hydrates before shaping; this is the listed rest time.
Shape and first bake
- 2Shape and first bakeHeat oven to 350°F (177°C) conventional or 325°F (163°C) fan. Line two baking sheets. Divide dough equally and shape two logs, each 10 inches long, 2 inches wide and about 3/4 inch high, on one sheet, leaving 4 inches between them. Smooth with the spatula; do not add unmeasured flour. Bake on the middle rack for 25–30 minutes, until tops are set and the centers feel firm when gently pressed. Keep the second sheet ready for drying.
Rest and slice
- 3Rest and sliceRest the baked logs on their sheet for 15 minutes, included in cooling time. Reduce oven to 300°F (149°C) conventional or 275°F (135°C) fan. Transfer carefully to a board. Cut each log on a slight diagonal into 14 slices, about 5/8 inch thick, including the end pieces: 28 individual cookies. Saw gently rather than pressing through the inclusions.
Dry both trays
- 4Dry both traysArrange 14 slices cut-side down on each sheet. Bake one sheet at a time for 11 minutes, turn every slice and bake another 11 minutes. Repeat with the second sheet: 44 minutes of drying in total. The crumb should feel dry at the edges; fruit or chocolate pockets will remain softer. First baking and both drying batches total up to 74 minutes.
Cool and finish
- 5Cool and finishTransfer to a rack and cool for 30 minutes after the final drying tray. Cookies become crisper as they cool. The listed 45 minutes of cooling includes the earlier 15-minute log rest. Seal only when completely cool.
Chef’s Science & Pro Tips
Ingredient science
Finely shredded coconut cuts more cleanly than long flakes.
Technique & texture
Use unsweetened dried coconut; sweetened moist coconut changes the formula.
Finishing & serving
Fold sliced almonds gently so some visible flakes survive.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store completely cooled cookies in an airtight tin in a cool, dry place, separated from soft cookies. |
| Refrigerator | Not recommended for texture | Humidity can soften the dried crumb; use a cool pantry or freeze instead. |
| Freezer | Up to 1 month | Freeze cooled cookies in a sealed freezer container with parchment between layers. |
| Thawing | About 1 hour | Thaw in the closed container at room temperature to limit condensation on the cookies. |
| Refreshing | Serve after cooling | For uncoated cookies that have softened, heat at 300°F (149°C) conventional or 275°F (135°C) fan for 5–8 minutes, then cool completely. |
Notes
- Finely shredded coconut cuts more cleanly than long flakes. Use unsweetened dried coconut; sweetened moist coconut changes the formula. Fold sliced almonds gently so some visible flakes survive. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 28; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Can I use coconut flour?
No. Coconut flour absorbs far more liquid than shredded coconut.
Why is milk included?
It provides a measured little extra moisture for the dried coconut.
Can I use thick almond slices?
Use thin sliced almonds as listed; thick pieces alter cutting and the distribution of nuts.
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