Coconut Hazelnut Biscotti

Name: Coconut Hazelnut Biscotti
Yield: Makes about 3 dozen biscotti
Ingredients: 1 egg; 1½ tsp (7 mL) baking powder; 1 cup (250 mL) whole hazelnuts, toasted and peeled; 1 Tbsp (15 mL) whole anise seed or fennel seed; ½ cup (125 mL) sweetened, flaked coconut; 1 egg white; 1 tsp (5 mL) vanilla extract; 1 Tbsp (15 mL) water; ½ cup (125 mL) vegetable oil; ¼ tsp (1 mL) almond extract; ½ tsp (2 mL) salt; 1½ cups (375 mL) all-purpose flour; ¾ cup (185 mL) sugar

Preparation info

Makes about
3 dozen

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

These biscotti are very much of the coffee-shop style, just like the ones sold in the glass jar or packaged to take home. The subtle licorice taste of the anise seed really does cleanse the palate after a coffee.

Ingredients

½ cup (125 mL) vegetable oil
¾ cup (185

Vegetarian
Cookies

Method

Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
Whisk the oil, sugar, egg, egg white, and extracts together until evenly blended (you can do this by hand or with electric beaters). Stir in the hazelnuts, coconut, and ani