Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, whole-wheat coconut and almond biscotti. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Whole-wheat coconut and almond biscotti is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Whole-wheat coconut and almond biscotti is something that I have loved my whole life.
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To get started with this particular recipe, we must first prepare a few components. You can cook whole-wheat coconut and almond biscotti using 8 ingredients and 9 steps. Here is how you cook it.
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The ingredients needed to make Whole-wheat coconut and almond biscotti:
- Prepare 2 1/4 cup whole wheat flour
- Get 1 cup all-purpose flour
- Make ready 1/2 cup vegetable oil
- Get 3/4 cup sugar
- Get 1 tbsp baking powder
- Prepare 1 tbsp almond extract
- Get 3 eggs
- Get 1/4 cup coconut shavings
Add to dry ingredients; mix at low speed until blended. Combine coconut mixture, flour, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with a paddle attachment. In a medium bowl, whisk together the flour and baking powder. In a separate bowl, whisk together the egg, almond extract, and water.
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Instructions to make Whole-wheat coconut and almond biscotti:
- Preheat oven to 190℃ and line a baking sheet with parchment paper
- Combine eggs, oil, sugar and almond extract in a medium bowl
- In another bowl, combine whole-wheat flour, all purpose flour, baking powder and coconut shavings
- Combine these two mixtures, forming a dough
- Separate dough in two. Place these two sets of dough onto the parchment paper in two long 'log' shapes.
- Bake the mixture for 25-30 minutes or until golden brown
- Leave 'logs' to cool for 10-15 minutes
- Using a serrated knife, cut into 1cm thick slices
- Lay slices flat on the baking sheet and bake for another 10-15 minutes, turning them every 5 minutes
In a medium bowl, whisk together the flour and baking powder. In a separate bowl, whisk together the egg, almond extract, and water. Line a large baking sheet with parchment paper.; In a medium bowl, combine the flaxseed meal and water. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.; Add the oil, maple syrup, lemon zest, and vanilla to the flaxseed mixture; whisk until blended. Add the flax mixture to the flour mixture.
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