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Home Desserts Best Biscotti Recipe Includes Coconut, Fennel and Pistachio
- December 30, 2020
- 52
Italian confectioners put their passions into creating unique flavors of biscotti cookies. Try this unique Coconut, Fennel and Pistachio Biscotti recipe.
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Looking for an elegant best biscotti recipe to serve for your high tea or coffee break? This pistachio biscotti has the flavors like nothing else! Coconut and fennel contribute their unique aromas to this incredibly palatable cookie by the name Biscotti.
Biscotti comes to us from Italy. But centuries ago, it was used as a dry, no fat sustenance for the Roman Legions in their long and exhausting military travels. Today, the biscotti we are used to know and partake with our cappuccino and espresso can be a far cry from what Romans used to eat!
How to Enjoy Coconut, Fennel and Pistachio Biscotti
You may be surprised to know that biscotti is served as a dessert in Italy to accompany the wine called vin santo. In this culture, we are so much accustomed to dip our biscotti cookies into chocolate or enjoy it with coffee.
There’s no right or wrong way to eat these decadent cookies. What you enjoy is the answer to your question of how to celebrate the taste of many biscotti flavors.
Unusual Biscotti Recipes Owe It to the Italians!
Though it was the Romans who consumed the biscotti for their nourishment, the variety of flavors the biscotti celebrates today we owe to theTuscan region of Italy. In fact, every region of Italy has developed their favorite and unique flavors of these amazingly delicious and suitable for a prolonged storage cookies.
With the Renaissance, the Italian confectioners put their hearts and minds and passions into creating a multitude of flavors for these amazingly easy-to-bake biscotti desserts.
Celebrate Endless Biscotti Flavors!
That is why today we can find a myriad of unusual biscotti recipes with classic and seasonal flavors. Orange cranberries biscotti, gingerbread biscotti, peppermint biscotti, cinnamon sugar biscotti will go nice with Thanksgiving and Holiday Season. Classic almond biscotti, chocolate biscotti, vanilla biscotti would be a welcome treat at any tea party or gathering.
No matter what flavors you invite into your biscotti cookies, they will remind you of your passions for celebrating food and thankfulness to those who created these recipes throughout the centuries. Try these pistachio biscotti in your own kitchen!
How To Make Best Biscotti Cookies
The biscotti recipe is easy to follow. Don’t be overwhelmed at the number of steps! Rather just follow then one-by-one. The fun part is to customize your biscotti cookies with your add-ins. Choose your favorite flavors for your taste buds and bake biscotti!
Coconut, Fennel and Pistachio Biscotti
2016-07-11 08:10:04
Ingredients
- BISCOTTI
- 1 cup unsweetened flaked coconut (not shredded)
- 1 cup shelled unsalted pistachios
- 1/4 cup fennel seed
- 8 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon coconut essence (may substitute coconut extract)
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 7 ounces dark chocolate (minimum 70 percent cacao)
- FOR THE COCONUT BRITTLE (OPTIONAL)
- 1 1/3 cups plus 2 tablespoons sugar
- 4 tablespoons unsalted butter
- 1/2 cup plus 1 tablespoon water
- 2 1/2 cups desiccated coconut, toasted
- 1/2 teaspoon baking soda
Instructions
- BISCOTTI
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Toast the flaked coconut in a dry skillet over medium-low heat until fragrant and golden brown, shaking the pan often to avoid scorching. Transfer to a plate to cool. Repeat with the pistachios, then the fennel seed. (If the nuts you're using are roasted, you do not need to toast them further.) Pulse the cooled, toasted pistachios and fennel seed in a food processor until they are reduced to a coarse, sandy consistency. (Some larger pieces of nuts are fine, if not desirable.)
- Combine the butter and sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium-high speed for several minutes, until pale and fluffy. Stop to scrape down the bowl. On low speed, add the eggs one at a time, incorporating them well after each addition. Add the coconut essence and beat to blend in. Stop to scrape down the bowl.
- Combine the flour, baking powder, salt, toasted coconut flakes and the pistachio-fennel seed mix in a bowl; add all at once to the butter mixture and beat on low speed to form a stiff dough.
- Transfer the dough to a cutting board; divide equally in half, shaping each half into a non-tapering rectangular log that measures about 10 by 3 1/4 inches. Place the logs lengthwise on one of the baking sheets, with a few inches between them. Bake (middle rack) for 35 minutes. The logs will look dry and light brown; they should be somewhat firm when gently pressed with a finger. Let them cool on the baking sheet for 15 minutes; keep the oven on.
- Transfer the partially baked logs to a cutting board; use a serrated knife to cut each log into 14 equal slices. Arrange the slices cut sides down on the two baking sheets. Bake one sheet at a time for 10 minutes, then turn the slices over and bake for 10 minutes on the second sides, until golden brown and crisped. Transfer the biscotti to a wire rack to cool.
- COCONUT BRITTLE (OPTIONAL)
- Line a baking sheet with parchment paper.
- Combine the sugar, butter and water in a deep saucepan over medium heat. Once the sugar has dissolved, increase the heat to medium-high; cook until the mixture registers 320 degrees on an instant-read thermometer, then immediately remove from the heat and stir in the dessicated coconut, then the baking soda, to form a thick paste. Spread this on the baking sheet; let cool until firm.
- Break the cooled coconut brittle into large pieces, transferring them to a food processor as you go. Working in batches, pulse to a nubbly consistency. The yield is about 3 cups.
- Melt the dark chocolate in a heatproof bowl over a pan of barely bubbling water. Dip the thin bottom of each cooled biscotto into the melted chocolate and then into the coconut brittle, if using. Let cool on a rack until set (about 30 minutes) before serving or storing.
Celebrate Woman Today https://celebratewomantoday.com/
How to Store Biscotti
Once you bake and dry your biscotti, you can place them into an airtight containe. If your biscotti cookies are decorated with icing swirls, separate biscoottis with parchment paper within your storage container. You can store these Italian delights up to two weeks. My pistachio biscotti cookies do not last even two days!
Celebrate A Little With These Biscotti Delights!
Create Your Memories With MORE Cookies Recipes
• If you love chocolate in cookies, check out these crackled cookies recipe
• Caramel and Peanut Butter Fan? Swipe this Caramel-Stuffed Cookies Recipe!
• A Unique Chocolate Chip Cookies Recipe for delicacy connoisseurs
PIN For Your Next BakingInspiration
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Celebrate Woman, Licensed Esthetician, MBA
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I am a huge fan of biscotti and these look delicious! I am definitely going to have to make these soon.
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I always buy the store box biscotti. I never knew I could make them. Thanks for sharing.
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these sounds so yummy. I want to try it. Thanks for sharing the recipe and on how to restore the finished product
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These look and sound super yummy! I might have to try this out and add to my repertoire!
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See AlsoOur Favorite Fall Cookie Recipes -
Oh yum, I love biscotti! Might need to try these out!
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Love the recipe. Good for snacks and seems delicious in taste. Saving it for my future attempt to prepare at home.
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Coconut, Fennel, and Pistachio Biscotti sound so yummy thanks for the recipe.
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My mom loves eating biscotti, she’ll definitely love this recipe.
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These do seem really really yummy! I love little snack ideas like this one.
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I’ve been looking for something like this. Thanks for sharing!
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I love biscotti with my coffee, but I have never tried making them myself. I don’t have much luck with baking, but I will send the recipe over to my sister. She will make some for me, that’s for sure!
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I lov biscotti. I need to try them in different flavors!
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Loveee Biscotti! I wanna make some too onweekends 😋
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Yummy! Perfectly paired with a strong coffee! I love biscotti but have never tried making it!
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This looks delicious! Always wondered how to make something like this. Will have to try it!
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This is such an interesting flavor combination. I have never thought of putting fennel in biscotti.
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This is definitely one of my favorites because I’m a coffee person. The crisp and coconut flavor makes me hooked in it. This is one of the best.
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This is perfect with my morning coffee!! I could eat an entire batch!
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A very interesting flavor combo! I should try it this weekend!
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These cookies would be great with coffee. I need to make these as they sound delicious.
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Sign me up for anything with pistachio! Especially fancy biscotti!
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What a great flavor combination. I love that there are so many different flavors of Biscotti. I would love to try them all!
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Adding fennel in biscotti? That is something I would have never thought of doing! This looks like a delicious recipe!
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I love biscotti, but have never made it before. That is about to change. Pistachios are my favorite nut.
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I haven’t had biscotti in years. I think your recipe sounds super yummy.
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It’s funny whenever the word “Italian” is in a food topic you know it will be great. I am sure this will be sweet and tasteful. It will do great with a hot chocolate drink.
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This looks like a great recipe! I love to make stuff and this will surely be next!
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Hmmm I am intrigued by the fennel. I am sure it would totally change the nutty flavor of this but it sounds great.
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I have never made biscotti but it looks awesome! I’d love to try these flavors!
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These are my favorite cookies. I love the flavor and how crunchy they are!
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I love biscotti. I’ve never tried making it myself though. I will certainly try your recipe. I’ve always wanted to try making it myself.
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Oh yum, this sounds delicious! Coconut and pistachio sounds an incredible addition the biscotti!
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I love Fennel, I love Pistachio I love Coconut…Biscotti anyone…woot thanks for sharing the recipe 🙂
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That looks so seriously good to me. Love that you used pistachio too.
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Wow, I like this. I haven’t tried Biscotti before but I will definitely try it!
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I can’t believe I have never had Biscotti before. I will have to finally try it with your great recipe. Looks great.
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Biscotti is one of my favorites! I bet the coconut and fennel are a great combination.
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I love biscotti! I would love to be able to make my own. I usually just buy it, but making your own is best. I’m going to give your recipe a try soon.
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I love biscotti, especially with a cup of fresh coffee.This flavor combination sounds deliciously intriguing too!
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I’ve never tried a more savory kind of biscotti! Only a very sweet kind. This one looks great!
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I love biscotti! Everything about this recipe looks delicious! Plus it seems so so easy to make.
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I love a good Biscotti. I’ve never tried making it on my own. Thanks for sharing the recipe.
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I love biscotti but I’ve never made it!! You make it look so easy!!
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I love, love, love biscotti. I used to make it quite a bit, but it has been a while since I have dusted off my baking sheet. This recipe sounds amazing and it might be just what I need to bust out that pan.
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I’ve never tried making my own biscotti. My brother loves pistachio, I am sure he’d be up for trying this.
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Biscotti is one of my favorites and it’s the perfect partner for your coffee! They come in many flavors as well and it would be nice to be able to make one at home. Thanks for the lovely recipe, the coconut makes me love the summer more!
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These look SO good! I love coconut and biscotti so Im sure Id love these!!
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I would never have thought to combine Coconut, Fennel and Pistachio together. I bet it has an unusual flavor and one I would probably love–especially in a biscotti!
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That sounds so yummy! I love biscotti, so I can’t wait to try this. I’ve never had fennel with coconut before.
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This looks good. Is it really crunchy or soft?
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Yum – those sound amazing!! Would love to try one day. 🙂
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I would never think to put fennel in biscotti – interesting!
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