This is the most delicious biscotti that I have ever tasted! Shredded coconut is the key to ensuring that the biscotti stays moist, not crisp like most biscotti out there. My BFF Brenda shared this recipe with me many years ago, and I made a couple of tweaks to create a more healthy and gluten-free version of an old favorite.
- ½ cup grass-fed butter, softened
- ½ cup coconut palm sugar
- 2 large eggs
- 1 tsp. Vanilla
- ¼ tsp. Almond extract
- 2 C. Bob’s Red Mill Paleo Flour mix
- ¼ tsp. sea salt
- ½ C. white chocolate chips
- ½ C. dried cranberries
- ½ C. shredded coconut
- 1 ¼ C. slivered almonds
Preheat oven to 325 degrees. In a stand mixer, cream butter, sugar, vanilla extract and almond extract together. Add eggs, one at a time. Sift dry ingredients into wet ingredients and mix well. Add white chocolate chips, dried cranberries, coconut, and almonds and stir until combined.
Divide dough into two even balls and form into 10-inch logs. Pat down slightly and form into shape. Place on parchment paper and bake for 30 minutes. Remove from oven, and slice into 1-inch slices, turning slices on their side. PLace back into the over for 10 minutes until slightly browned on edges. Cool slightly and serve.
