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I have a Gluten-Free Double-Baked Coconut Biscotti recipe to share with you today! It’s crispy, it’s crunchy, it’s coconutty and perfect for dipping into a cup of hot tea or coffee.
Gluten-Free Double Baked Delicious Coconut Biscotti
- Prep Time: 20 minutes
- Drying Time: 90 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 25 minutes
- Yield: 30 slices depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
- Cuisine: South African
- Diet: Gluten Free
Description
I have a delicious Gluten-Free Double-Baked Delicious Coconut Biscotti recipe to share with you today! It’s crispy, it’s crunchy, it’s coconutty and perfect for dipping into a cup of hot tea or coffee.
Ingredients
Units
Scale
- 12 Tbsp. softened unsalted butter (170g)
- 1 1/2 cups Berry sugar** (granulated will also work).
- 4 X-large eggs
- 4 cups Bob Redmill 1 to 1 Gluten-free flour
- 2 1/2 tsp baking powder (12.5 ml)
- 1 1/4 cup unsweetened no additive and sulfite-free shredded coconut (I very seldom use sweetened coconut in baking)
- 2 1/2 tsp pure Madagascar Vanilla extract (12.5 ml)
Instructions
- Preheat oven to 350F / 180C
- In a large mixing bowl, beat butter and sugar. ** I prefer Berry sugar as it is super fine and effortless 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 / 180C 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 / ± 77C
- Place the biscotti fingers on their 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 hours. I prefer to do it this way in order for it to be dry throughout. This is the South African way of drying 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.
Notes
Prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 2 slices
- Calories: 359
- Sugar: 23.5 g
- Sodium: 42.3 mg
- Fat: 13.2 g
- Carbohydrates: 56.7 g
- Fiber: 1.5 g
- Protein: 4.1 g
- Cholesterol: 74 mg
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