Admirably

Coconut, Fennel and Pistachio Biscotti

Double-baked Italian biscuits flavored with toasted coconut, pistachios, and fennel seeds, dipped in dark chocolate and homemade coconut brittle.

BakingVegetarianItalianDessertCoconutPistachio
Estimated Nutrition
Calories
318.9
kcal / serving
7654.5 kcal total
Carbs
39.8g
per serving
955.2 g total
Fat
15.9g
per serving
382.1 g total
Protein
4.1g
per serving
98.4 g total
Cook Time
65
minutes
Serves
24
biscotti
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
200
g
Caster Sugar
for the biscotti dough
1
tsp
Coconut Essence
1
tsp
Baking Powder
200
g
Dark Chocolate
minimum 70% cocoa solids, melted
330
g
Caster Sugar
for the brittle
0.5
tsp
Bicarbonate Soda
for the brittle
Dairy
110
g
Butter
unsalted, room temperature
2
piece
Egg
large, free-range
50
g
Butter
unsalted, for the brittle
Fruits
35
g
Coconut Chips
toasted until golden-brown
GrainsCereals
440
g
Plain Flour
Liquids
125
ml
Water
for the brittle
NutsSeeds
120
g
Pistachio
unsalted, shelled, pulsed until broken
4
tbsp
Fennel Seed
toasted, three-quarters pulsed, remainder reserved
0.5
tsp
Table Salt
200
g
Desiccated Coconut
toasted, for the brittle

Method

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