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Coconut Panna Cotta Biscotti

2023-02-20 - Written by: Emma T. Jenkins

Italian Cookies Dessert

Coconut Panna Cotta Biscotti

A unique twist on traditional biscotti, infused with coconut and topped with a panna cotta drizzle.

The Title of the Recipe

Coconut Panna Cotta Biscotti

Introduction

These Italian-inspired cookies are perfect for dunking in coffee or tea. The addition of shredded coconut adds a delightful texture and flavor combination.

Ingredients

  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (60g) granulated sugar
  • 1/4 cup (30g) unsweetened shredded coconut
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (115g) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

Step 1: Preheat and Prepare the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sugar, shredded coconut, salt, and baking powder. Set aside.

Step 3: Combine the Wet Ingredients

In a large bowl, use an electric mixer to beat the butter until creamy. Add the egg and vanilla extract, mixing until well combined.

Step 4: Combine the Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Step 5: Shape the Dough

Divide the dough in half and shape each half into a log about 1 inch (2.5 cm) in diameter.

Step 6: Bake the Biscotti

Place the logs on the prepared baking sheet, leaving space between them to allow for even baking. Bake for 25-30 minutes or until lightly golden brown. Remove from the oven and let cool for 10 minutes.

Step 7: Slice and Bake Again

Slice each log into 1/2-inch (1 cm) thick slices and place on the baking sheet, cut side down. Return to the oven and bake for an additional 10-12 minutes or until crispy.

Coconut Panna Cotta Drizzle

  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (15g) unsweetened shredded coconut

In a small saucepan, combine the heavy cream, sugar, and vanilla extract. Heat over medium heat until the mixture begins to simmer. Remove from heat and stir in the shredded coconut.

To Serve

Serve the biscotti warm or at room temperature with the coconut panna cotta drizzle spooned over top.

Note: You can store the biscotti in an airtight container for up to 5 days. The coconut panna cotta drizzle can be refrigerated for up to 3 days and is best served chilled.