Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, whole-wheat coconut and almond biscotti. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Whole-wheat coconut and almond biscotti is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Whole-wheat coconut and almond biscotti is something which I’ve loved my whole life.
These are based on the classic biscotti de Prato, but they are much less sweet and made with whole wheat flour and almond flour. My whole biscotti obsession started with this family recipe for Italian Almond Biscotti. Simple and great tasting -it will quickly become one of your favorites.
To begin with this recipe, we must prepare a few ingredients. You can have whole-wheat coconut and almond biscotti using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Whole-wheat coconut and almond biscotti:
- Get 2 1/4 cup whole wheat flour
- Get 1 cup all-purpose flour
- Prepare 1/2 cup vegetable oil
- Prepare 3/4 cup sugar
- Make ready 1 tbsp baking powder
- Prepare 1 tbsp almond extract
- Take 3 eggs
- Take 1/4 cup coconut shavings
These cookies render the flavors of an Almond Joy candy bar—almond, chocolate, and coconut—in biscotti form. They keep and pack well, making them great for gift-giving. In a food processor combine whole-wheat flour, almond meal, coconut flour, both sugars, coconut, baking soda, powder, and salt. Place on a lined baking sheet.
Steps to make Whole-wheat coconut and almond biscotti:
- Preheat oven to 190℃ and line a baking sheet with parchment paper
- Combine eggs, oil, sugar and almond extract in a medium bowl
- In another bowl, combine whole-wheat flour, all purpose flour, baking powder and coconut shavings
- Combine these two mixtures, forming a dough
- Separate dough in two. Place these two sets of dough onto the parchment paper in two long 'log' shapes.
- Bake the mixture for 25-30 minutes or until golden brown
- Leave 'logs' to cool for 10-15 minutes
- Using a serrated knife, cut into 1cm thick slices
- Lay slices flat on the baking sheet and bake for another 10-15 minutes, turning them every 5 minutes
Brush with a little heavy cream, sprinkle with coconut and top each scone with one almond. These are traditional biscotti with whole almonds scattered throughout. Don't you just love those pretty little circles in your biscuit? Please note: using almond meal instead of wheat flour results in a crumblier consistency and the addition of whole almonds can make this slicing tricky. It's been way too long since I made biscotti, and the almost-full container of almonds in the pantry was practically begging to be used.
So that’s going to wrap it up with this exceptional food whole-wheat coconut and almond biscotti recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
