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Coconut Sugar Biscotti Thins

These should have just the right sweetness if you add some dried fruit and/or chocolate chips in with the nuts.
Prep Time15 mins
Cook Time55 mins
Dough Chilling3 hrs
Course: Snack
Cuisine: American
Keyword: biscotti, Protein Flour, Thins
Servings: 30
Cost: 5

Ingredients

  • 1 cup protein flour or AP or white whole wheat 125 grams**
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 whole egg 54 grams
  • 1 egg white 34 grams
  • 6 tablespoons coconut sugar 80 grams
  • 3/4 teaspoon vanilla extract
  • 1 cup chopped walnuts or your favorite nuts Use more or less to taste
  • 1/4 cup chocolate chips or any other type of chips or candy Use more or less to taste
  • 1/3 cup dried fruit such as dried cherries and apricots

Instructions

  • Preheat oven to 350° F. Grease the inside of an 8 ½ by 4 ½ inch loaf pan or two 6x3 inch loaf pans, line with strips of parchment paper and grease again. Foil is okay too.
  • In a medium bowl, mix together flour, baking powder and salt. Set aside.
  • In a mixing bowl, using an electric mixer, beat the whole egg and the white for a minute. With the mixer on high speed, gradually add sugar and beat for another 2 minutes or until pale and bubbly. Beat in the vanilla or whatever flavor extract you like.
  • Add the flour mixture to the egg mixture and stir with a heavy-duty scraper until blended, then fold in the nuts and other add-ins.
  • Spread mixture in the loaf pan (or pans). Dampen fingers with a little water and press lightly to even out the top. Bake for 25 to 30 minutes or until loaves look slightly browned and set.
  • Remove from oven and let cool, then remove from loaf pan and refrigerate until very firm. You can also freeze, but if you freeze it don’t freeze it solid or the loaves will be too hard. The goal is to get the loaf/loaves very firm so that you can make thin slices.
  • When the loaf (or loaves) are cold and firm, cut very thin slices and lay them on a baking sheet. Use whatever knife works best for you. I've been using a serrated knife with a sawing motion. Bake at 250 for about 30-40 minutes or until edges are brown and crisp. They should become fully crisp as they cool, so if they are well browned around the side you can take them out.

Notes

I way the flour and use 125 grams.  That's a pretty light cup, so if you don't have a scale and can't weigh, make sure to fluff up your flour and scoop it into the cup without packing.