Coconut-Pineapple Biscotti
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Coconut-Pineapple Biscotti calories by ingredient
Introduction
Add a touch of tropical flair to your morning brew - if you add some coconut milk to your coffee it makes the perfect dunk! Add a touch of tropical flair to your morning brew - if you add some coconut milk to your coffee it makes the perfect dunk!Number of Servings: 24
Ingredients
-
2 cups flour
1 cup whole wheat flour
½ cup coconut flour
4 tsp baking powder
½ tsp sea salt
½ tsp ginger
¼ cup cornstarch
1/3 cup cold water
6 tbsp canola oil
¾ cup sugar
1 egg
1 egg white
1 cup shredded, unsweetened coconut
1 ¾ cups diced candied pineapple
Directions
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.