Coconut-Pineapple Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cups flour1 cup whole wheat flour½ cup coconut flour 4 tsp baking powder½ tsp sea salt ½ tsp ginger¼ cup cornstarch1/3 cup cold water6 tbsp canola oil¾ cup sugar 1 egg1 egg white1 cup shredded, unsweetened coconut1 ¾ cups diced candied pineapple
Preheat oven to 375, place the rack in the upper third of the oven.
Mix the flours, baking powder, sea salt and ginger in a medium bowl.
Separately, beat together the cornstarch and cold water, then add oil, sugar, egg and egg white.
Add the dry ingredients, coconut and pineapple and beat until well incorporated.
With wet hands, shape into 2 logs, flattening slightly, and place on a lined cookie sheet.
Bake for 25 minutes in the upper third of the oven.
Reposition the oven rack to the middle position.
With a sharp serrated knife, cut into 1/2" wide slices.
Bake for 10 minutes, then flip and bake 5 to 7 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Mix the flours, baking powder, sea salt and ginger in a medium bowl.
Separately, beat together the cornstarch and cold water, then add oil, sugar, egg and egg white.
Add the dry ingredients, coconut and pineapple and beat until well incorporated.
With wet hands, shape into 2 logs, flattening slightly, and place on a lined cookie sheet.
Bake for 25 minutes in the upper third of the oven.
Reposition the oven rack to the middle position.
With a sharp serrated knife, cut into 1/2" wide slices.
Bake for 10 minutes, then flip and bake 5 to 7 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 199.0
- Total Fat: 5.4 g
- Cholesterol: 8.9 mg
- Sodium: 15.4 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 2.4 g
- Protein: 2.9 g
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