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Gluten-Free Double Baked Delicious Coconut Biscotti

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Gluten-Free Double Baked Delicious Coconut Biscotti

How to prepare your own home-made Gluten-Free Double Baked Delicious Coconut Biscotti


12 Tbsp. softened unsalted butter (170g)
1½ cups Berry sugar** (granulated will also work).
4 X-large eggs
4 cups Bob Redmill 1 to 1 Gluten-free flour
2½ tsp baking powder (12.5 ml)
1¼ cup unsweetened no additive and sulfite-free shredded coconut (I very seldom use sweetened coconut in baking)
2½ tsp pure Madagascar Vanilla extract (12.5 ml)

Gluten-Free Double Baked Delicious Coconut Biscotti
Gluten-Free Double Baked Delicious Coconut Biscotti


Preheat oven to 350F
In a large mixing bowl, beat butter and sugar
** I prefer Berry sugar as it is fine and very easy to work with) with a handheld electric mixer until creamy, white and fluffy.

Add eggs (2 at a time), beating until well combined and frothy.
Use a plastic spatula and lightly fold in the flour and baking powder.
Add coconut and extract and fold/mix through.

Line a large baking sheet with parchment paper.
The dough is rather soft, so cover your hands with flour and shape the dough in a rectangle, ±2½-inch thick.
Do not overwork the dough, but gently flatten it with your floured hands.
Sprinkle with additional coconut and lightly press it into the dough.
Bake @ 350F for 30-35 minutes, or until lightly brown at the top and a tester comes out clean.
Remove from oven and let it sit and cool for at least 20-30 minutes (more if you can wait that long) before attempting to slice into biscotti fingers.

Turn the oven temperature down to 170F
Place the biscotti fingers on its side on a cooling rack which you placed in the baking tray and return to the oven.
Dry the biscotti for a minimum of 1-1½ hour.   I prefer to do it this way in order for it to be dry throughout.
This is the South African way of drying biscotti.

Gluten-Free Double Baked Delicious Coconut Biscotti
Gluten-Free Double Baked Delicious Coconut Biscotti

Remember to place a spoon in the door of the oven, to keep it ajar, or you may end up with burnt offerings.
Once completely dry, remove it from the oven and leave it on the wire tray until COLD.

You can store the COLD and dry biscotti in an airtight container or in a Ziploc bag for up to two weeks.
I must admit it will not last that long in my household, as I usually bake another batch within 2 weeks.

Recipe credit: shugarysweets
I used the original recipe but doubled Aimee’s recipe and adapted it to Gluten-Free Double Baked Delicious Coconut Biscotti
I also changed the quantities of the ingredients, due to going GF, and used unsweetened coconut as well as vanilla extract instead of coconut flavoring.

I hope you will enjoy this as much as I do with a wonderful steaming cuppa coffee to dunk your biscotti.

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