This Coconut Walnut Amish Friendship Bread Biscotti recipe makes an elegant dessert that pairs well with morning coffee or afternoon tea. This biscotti is best served dipped in bittersweet chocolate.
Coconut Walnut Amish Friendship Bread Biscotti
This Coconut Walnut Amish Friendship Bread Biscotti recipe makes an elegant dessert that pairs well with morning coffee or afternoon tea.
Ingredients
- 1 cup Amish Friendship Bread Starter
- ⅔ cup granulated sugar
- ½ cup butter softened
- 1 teaspoon vanilla
- 1 egg
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup coconut flaked
- 1 cup walnuts chopped
- Dipping Chocolate
Instructions
- Preheat oven to 350° F (175° C).
- In medium bowl, cream together starter, sugar and butter. Stir in vanilla extract and egg.
- In another bowl combine flour, baking powder and salt. Stir into creamed mixture. Fold in coconut and walnuts.
- Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on ungreased cookie sheet and flatten until they are about 3 inches wide.
- Bake for 30-35 minutes, until firm. Cool on baking sheet for 10-15 minutes.
- Slice logs crosswise into ½ inch wide slices. Place slices cut side down on baking sheet.
- Return to oven for additional 15 minutes, until crisp and light brown. Cool and store in airtight container.
- ENJOY!
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These are delicious and so easy to make! You can variate the recipe if you don’t like coconut and use something else like lemon extract or orange and dip with chocolate. Also, add a teaspoon of coconut extract for an extra coconut flavor.
These are definitely amazing! I would like to add that creaming the butter and sugar first BEFORE adding the starter is a good step to point out. I added all three and tried to cream together and ended up with lumpy and mealy butter pieces. Even though I knew I probably should have creamed just the butter and sugar together first, I was following the recipe exactly as written and it was a little messy. The taste is for sure incredible! I substituted almonds for the walnuts, and did half almond extract and half vanilla for a more almondy flavor! I also doubled the recipe so I could freeze some for whenever I don’t feel like baking that week.
That’s a great tip, Stephanie! Thanks for sharing. And those substitutions sound delicious!
These look amazingly good! I’m going to make them for my dear friends Sarah and Diane this year. Thanks!
Can you use metal beaters when making the bread. I know you are not supposed to in the starter, just wondering
Glenda, I agree. But I found if you click in front of “Ingredients” and copy up until the last step of the recipe and past into a Word document and print, you can bypass printing all the extra stuff.
These are so amazingly delicious, it’s definitely a Kitchen favorite. Would love to see what variations people come up with!
Those look to die for!!
Oooh, these are an even better idea then just half-dipped in chocolate! 🙂
yum!!!