Strawberry Coconut Biscotti

Adapted from The King Arthur Cookie Companion’s American-Style Biscotti Recipe
Yields 14 to 16 biscotti


-6 tablespoons unsalted butter, room temperature
-2/3 cup granulated sugar
-1/4 teaspoon sea salt
-1 teaspoon vanilla extract
-1 1/2 teaspoons baking powder
-2 large eggs
-1 cup all-purpose flour
-1 cup coconut flour
-1 cup chopped dried strawberries


Preheat oven to 350 degrees F. Lightly grease a large baking sheet.

In a medium bowl, beat the butter, sugar, salt, vanilla, and baking powder on medium speed until the mixture is smooth and creamy. Beat in the eggs. (It is okay if the batter looks curdled.) Lower the mixer speed and add the flours. Mix until smooth. Stir in the dried strawberries just until evenly distributed.

Transfer the dough to the baking sheet, shaping it into a rough log about 14 inches long. It should be about 2 1/2 inches wide and about 3/4 inch thick.

Bake for 25 minutes. Remove from the oven and let cool. Once cool, cut the biscotti into 1/2- to 3/4-inch slices. Reduce the oven temperature to 325 degrees F and bake for 25 minutes. Transfer to an oven rack to cool. If after cooling the biscotti are not as crunchy as you would like, leave them uncovered overnight to continue drying. Biscotti can be stored at room temperature for one week.

Leave a Comment