Hazelnut Coconut Biscotti with Anise

Biscotti are my favourite cookie… like ever…

Grocery stores and food markets are my playground. You know those people who are like “UGH- grocery shopping. Don’t make me go!”? I am not one of them.

You mention you need something from the grocery store? I’ll come with you. Oh.. I’ve already gone once today? No problem. I’ll go again.

Shopping for food is the best source of inspiration.

And hence, I give you a new biscotti recipe that I happened to think up after walking past all the delicious biscotti in the store, and then after meandering in the spice/bulk isle for a bit decided on my new flavour combination. Anise and Hazelnut.

So go forth, wander your local farmers market, your favourite grocery store… and inspire, create, eat, share, enjoy.

Hazelnut & Coconut Biscotti with Anise

Print Recipe
Serves: 24 Cooking Time: 40 min


  • 1 1/2 cups spelt or whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup shredded unsweetened coconut (toasted)
  • 2 tsp baking powder
  • pinch of salt
  • 1 egg
  • 1 egg white (reserve yolk for brushing)
  • 1/3 cup coconut oil (melted)
  • 1/2 cup sugar
  • 1/4 tsp almond extract (optional)
  • 1 tsp vanilla extract
  • 1 tbsp anise seeds
  • 1 cup toasted hazelnuts (with the skins removed)



Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a Silpat. Set aside.


In a large mixing bowl, whisk together the flours, coconut, baking powder and salt.


In another bowl, whisk the eggs with the coconut oil. Add the sugar, extracts, anise seeds and hazelnuts and mix with a spatula until combined.


Add the liquids to the flour, and mix until a dough forms. If it is too sticky to handle (with floured hands), add a tbsp of flour. Separate the dough into 2 pieces and roll each into a log (~12 inches long). Place on the parchment paper (leaving at least 5 inches between the logs), and flatten slightly to ~3-4 inches wide).


Bake for 20-25 minutes or until slightly golden. Remove from oven and allow to cool slightly until you are able to handle them. Slice each log at a 45 degree angle making each cookie ~1 inch wide. Set back on the baking sheet and bake for an additional 10-15 minutes. Allow to cool on a cooling rack (the cookies will harden further as they cool).


Store in an airtight container and serve with coffee, tea or just munch on them as a snack.



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