Coconut, cranberry and walnut biscotti

4 servings
20 min
65 min
Very Easy


Number of serving: 4
1 cup sugar

1/2 cup butter, softened

1 teaspoon coconut extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup flaked coconut

1/2 cup dried cranberries

1 cup chopped walnuts


  • Preheat oven to 350 degrees.
  • Cream together the sugar and the butter in a medium bowl. Stir in the coconut extract and eggs.
    Combine the flour, baking powder and salt in a separate bowl. Mix together this mixture with the butter mixture.
  • Fold in the coconut and walnuts.
  • Divide dough into two pieces and roll each piece into a log about 10 inches long. Place the logs onto a baking sheet with parchment paper. Flatten each log until it's 3 inches wide.
  • Bake for 30-35 minutes and then remove from the oven and cool for 10-15 minutes.
  • Slice the logs crosswise into 1/2-inch wide slices.
  • Place slices on baking sheet and bake for an additional 15 minutes or until crisp and light brown.
  • Remove from oven, cool and serve or store in an airtight container.

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