Cornmeal Coconut Biscotti Recipe

Name: Cornmeal Coconut Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 grams (approximately 1 cup) whole wheat flour; 30 grams (approximately 1/4 cup) all-purpose flour; 125 grams (approximately 3/4 cup) fine or medium-ground cornmeal; 90 grams (approximately 1 cup) unsweetened fine coconut flakes; 5 grams (approximately 1 teaspoon) baking powder; Pinch of salt; 55 grams (2 ounces) coconut oil; 125 grams (2/3 cup tightly packed) organic sugar; 165 grams (3 large) eggs; 5 grams (approximately 1 teaspoon) vanilla extract

Servings: persons

1
Preheat the oven to 300 degrees.
2
Line a baking sheet with parchment.
3
Whisk together the flours, cornmeal, coconut flakes, baking powder and salt in a bowl.
4
In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the coconut oil and sugar at medium speed for 2 minutes.
5
Scrape down the sides of the bowl and the beater.
6
Add the eggs and vanilla and beat together for another minute.
7
Scrape down the sides of the bowl and the beater.
8
Turn off the mixer and add the flour mixture.
9
Mix in at low speed until combined.
10
The batter will be moist and sticky.
11
Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet.
12
Moisten your hands so the dough wont stick, and form a log, about 10 inches long by 2 1/2 inches wide.
13
Repeat with the other half of the batter.
14
The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
15
Place in the oven and bake 40 to 45 minutes, until lightly browned, beginning to crack on the top, and dry.
16
Remove from the oven and cool on a rack for 20 minutes (or longer).
17
Place on a cutting board and cut 1/2 inch slices straight across the logs.
18
Place the cookies on baking sheets and return, one sheet at a time, to the middle rack of the oven.
19
Bake 15 minutes and flip the biscotti over.
20
Bake another 10 minutes, or until lightly browned.
21
Remove from the heat and allow to cool.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 125 grams (approximately 1 cup) whole wheat flour, 30 grams (approximately 1/4 cup) all-purpose flour, 125 grams (approximately 3/4 cup) fine or medium-ground cornmeal, 90 grams (approximately 1 cup) unsweetened fine coconut flakes, and more.

Yes, Cornmeal Coconut Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cornmeal Coconut Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions