Walnut Biscotti with Coconut

It’s #ItalianWeek on tonight’s episode of the Great British Bake Off on Channel 4 and have we got a sweet treat for you!

Biscotti, known also as cantuccini, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy biscuits that are traditionally dipped in a drink known as Vin Santo.

Recipe adapted from AllRecipes.
Photo from BBC Food.

Difficulty medium
Preparation Time 25 minutes
Cooking Time 45 minutes (plus 15 minutes to cool)
Main Ingredients
  • 200g Caster Sugar
  • 110g Abernethy Butter, softened
  • 1 Teaspoon Coconut Essence
  • 2 Clements Eggs
  • 440g Mortons Plain Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Duvillaun Fine Foods Salt
  • 35g Desiccated Coconut
  • 120g Chopped Walnuts

Main Instructions
  1. Preheat oven to 180 C / Gas 4.
  2. In a medium bowl, cream together the sugar and butter.
  3. Stir in the coconut essence and eggs.
  4. Combine the flour, baking powder and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
  5. Divide dough into 2 pieces. Roll each piece out into a log about 25cm long. Place them on an unprepared baking tray and flatten them until they are about 7.5cm wide.
  6. Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking tray for 10 to 15 minutes.
  7. Slice the logs crosswise into 1.25cm wide slices. Place slices cut side down onto the baking tray.
  8. Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.
Allergy Advice
This recipe may include:
  • Eggs
  • Nuts
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