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One of my favorite moments of joy is sitting down with a good book, a latte, and a biscotti. When you dip biscotti in a nice warm beverage, it soaks up some yummy flavor and melts in your mouth. Enjoy one of these coconut cardamom biscotti with a cup of coffee, and I guarantee it will make your day brighter!

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What Does Biscotti Mean?

Can I tell you a little pet peeve of mine? I constantly see people saying that “biscotti” means twice baked cookie in Italian. That’s not completely true. In Italian, biscotti means cookies.

But the word comes from the Latin word “biscoctus” which does mean twice cooked. So, in a way, biscotti does mean twice baked. However, from what I’ve learned of Italian – been studying it on my own for a few years, but I’m hardly a pro – it will just mean cookies in regular conversation.

Okay, thanks for letting me indulge in this little language lesson. I’m a bit of a language nerd (Spanish, Portuguese, and Italian) and I don’t often get to combine that with baking!

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Making a Biscotti Recipe

This was actually my very first time making biscotti. I love eating it, so I was super excited to figure it out. Since I’m all about fun flavors and developing my own recipes, I decided to browse the best of Pinterest and use my borrowed pastry school textbook.

Well, that was weird.

My textbook used a very different method than every other biscotti recipe I found. Most cream butter and sugar first, whereas I went with the method from the pastry school. And most recipes used just all purpose flour and no nut flours. Luckily, this recipe worked out beautifully and I’ve even made it a few times since that first batch!

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Coconut Cardamom Biscotti

So, I decided to do my own thang and it totes paid off. We whip our egg mixture to incorporate air, add the dry ingredients, chill, shape, and bake. Biscotti, at least my recipe, does take a few hours to make, but it’s mostly hands off, so it’s pretty easy.

I’m low key obsessed with cardamom. It’s spicy, yet subtle and seems to elevate any recipe it’s in. Use it in this Cardamom Coffee Braid, Strassburger Cookies, or cake! To choose what flavor to pair this spice with, I pulled out my Flavor Thesaurus. Coconut. It called to me and I knew I just had to use it.

Related Reading: 10 Best Basic Baking Tools

Tips for Making Biscotti

With this method, the biscotti dough will be very soft and sticky. You’ll have to chill it for an hour or two before you can shape and bake it. Even still, I wore food prep gloves and used some bowl scrapers to get the log shape.

shaping the log — Biscotti log shaped and ready to bake.

It’s also very important to let the biscotti cool completely. If you try to slice it right out the oven, you will have a giant mess on your hands. I let mine cool on the baking sheet for about 15 minutes, then I ever so carefully transferred it to a cooling rack. After an hour or two, it should be cool enough to slice.

Bake the biscotti slices standing up. A lot of recipes will have you place the cookies on their side and flip halfway through. We don’t have to do that here. Adding a second baking sheet and the silicone mat insulate will prevent the bottoms from burning.

Let’s Talk Chocolate

You could totally leave your coconut cardamom biscotti naked, in fact I ate the butts just like this. But chocolate makes everything better, so I highly recommend this step. White chocolate and semi-sweet chocolate are both great choices. Personally, I prefer the semi-sweet.

I melted my chocolate very gently in the microwave, but you can’t really dip these long cookies into a bowl. Instead, I put a towel on my counter, then my heating pad on high heat with another kitchen towel on top. On top of that, I added a warm plate and poured the chocolate onto the plate in a rectangle the size of the biscotti.

It’s a strange set up, but this kept the chocolate from cooling down and made it very easy to dip the coconut cardamom biscotti. Press the cookie into the chocolate and wiggle back and forth to get it up the sides. Then sprinkle with extra coconut!

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How to Eat Biscotti

You really need a warm beverage to properly enjoy these coconut cardamom biscotti. Seriously, if you just dig into one of these cookies, they’ll be tasty, but you won’t get the true experience.

My favorite is with a mug of hot chocolate because coffee and my body don’t get along (but I still drink it anyways…). You can also eat biscotti with tea, but I think it’s best if you add a little milk to your tea.

Enjoy!

The subtle flavors of coconut and cardamom make this crunchy cookie irresistible, especially when paired with a mug of roasty toasty coffee. Since biscotti keeps very well, I suggest taking a lazy Saturday to whip up a batch and enjoy all week long.

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Coconut Cardamom Biscotti

These twice baked cookies are a perfect treat dipped in a cup of coffee, hot chocolate, or tea.

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Course Breakfast, Dessert, Snack

Cuisine American, Italian

Keyword almond, Breakfast, Brunch, Chocolate, Coconut, Cookies, Nuts

Prep Time 30

Cook Time 1 5

Chilling & Cooling 3

Total Time 4 35

Servings 12 cookies

Calories 268kcal

Author Colleen

Ingredients

50- 100 g shredded coconut plus extra for topping (1.75- 3.5 oz)
1/2 tsp cardamom
1 tsp baking powder
50 g hazelnut flour (1.75 oz)
30 g almond flour (1 oz)
160 g cake flour (5.5 oz)
2 eggs room temperature
1/4 tsp salt
160 g sugar (5.5 oz)
80 g unsalted butter melted (6 Tbsps)
100 g slivered almonds (3.5 oz)
113 g chocolate (semi-sweet or white) (4 oz)

Instructions

Pulse the coconut in a food processor until fine. Add 50 g of the coconut to a medium bowl, reserving the rest for later. Add the cardamom, baking powder, hazelnut flour, almond flour, and cake flour to the bowl and whisk to combine.
In a large bowl, beat eggs, salt, and sugar with a hand mixer until it has at least doubled in size, about 3 minutes. Add the melted butter and stir to combine.
Add the dry ingredients and gently fold until just about combined. Add the slivered almonds and stir until combined. Cover the bowl and chill until cold, about 1- 3 hours.
About 15 minutes before you are ready to take the dough out of the fridge, preheat the oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
Turn the cookie dough out onto the prepared baking sheet and shape into a 12 inch log. I suggest wearing food safe gloves as the dough may be quite sticky. It also helps to use two cake scrapers to shape the dough.
Bake the log for 25 minutes, or until light golden brown. Cool on the baking sheet for 15 minutes before carefully transferring to a cooling rack.
Cool completely, at least an hour or two. When the log is nearly cool, preheat oven to 325°F. Slice into 1 inch cookies on a slight diagonal. Place the cookies upright on the lined baking sheet. Insulate the bottom of the baking sheet by placing it inside a second baking sheet of the same size. Bake for 40 minutes, rotating the pan halfway through. Place cookies on a cooling rack and cool completely.
Once the cookies are cool, chop your chocolate as finely as possible and place in a microwave safe bowl. Microwave on HALF power for 30 seconds, stir, then 20 seconds, stir, then 10 seconds, stir. The chocolate will still be quite chunky, but keep stirring and it should become smooth. If it doesn't, microwave on HALF power for 10 second intervals, stirring well between each.
Pour the melted chocolate onto a warm plate large enough to fit a long biscotti cookie. You want the chocolate in a rough rectangle the size of a biscotti. Gently dip a cookie into the chocolate and wiggle around to get chocolate up the sides a bit. Let and extra drip off.
Over a separate plate, sprinkle the extra shredded coconut over the wet chocolate. Place the cookie on a piece of wax paper and continue with the remaining cookies.

Notes

I used half semi-sweet and half white chocolate for dipping. Use whichever you prefer!

Make Delicious Coconut Cardamom Biscotti

What Does Biscotti Mean?

Making a Biscotti Recipe