Apr 13

Apr 13 Lime Coconut Biscotti with a Hint of Anise

Lime Coconut Biscotti with a Hint of Anise

Before Feeding a Crowd, I ran a small biscotti company, creating cookies designed to stand out — whether served with coffee, tea, or even a glass of wine.

These lime coconut biscotti with a hint of anise are a perfect example of that approach. Bright and citrusy, lightly sweet with coconut, and finished with a delicate aromatic note, they offer something just a little different from the traditional almond biscotti.

They’re crisp without being too hard, beautifully balanced, and ideal for gifting or keeping on hand for everyday moments.

WHY YOU’LL LOVE THIS RECIPE

✔ Bright, fresh lime flavour
✔ Light sweetness from coconut flakes
✔ Subtle anise — elegant, not overpowering
✔ Crisp texture without being overly hard
✔ Perfect for gifting and make-ahead baking
✔ Long shelf life (classic biscotti advantage)

INGREDIENTS

2 large eggs (room temperature)
1 cup sugar (granulated or natural cane sugar)
½ teaspoon anise extract
Zest of 1 lime
2 tablespoons fresh lime juice (about 1 lime)
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup sliced or slivered almonds
½ cup sweetened shredded coconut flakes

1. Preheat oven

Preheat to 350°F (175°C).
Line a baking sheet with parchment paper.

2. Mix wet ingredients

In a large bowl, beat the eggs, sugar, and anise extract on medium speed until light in colour and slightly thickened (2–3 minutes).

Add lime juice and mix for another 30 seconds.

3. Combine dry ingredients

In a separate bowl, whisk together:

flour
baking powder
baking soda
salt
lime zest

Stir in:

almonds
coconut flakes

4. Form the dough

Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand.

Mix just until combined.
👉 The dough will be soft and slightly sticky (tacky).

5. Shape logs

Lightly flour your hands. Divide dough into two equal portions.

Shape into logs approximately:

14 inches long
2–3 inches wide
1 inch high

Place on prepared baking sheet.

6. First bake

Bake for 25 minutes, until lightly golden and firm to the touch.

7. Slice

Let cool for 10 minutes.

Using a serrated knife, slice into ¾–1 inch pieces (straight or diagonal).

8. Second bake

Reduce oven to 325°F (160°C).

Place biscotti cut-side down and bake:

10 minutes
flip
another 10 minutes

9. Cool

Cool completely — they will crisp further as they cool.

PRO TIPS

✔ Use a serrated knife to prevent crumbling
✔ Slightly damp hands help shape sticky dough
✔ Don’t overbake the first bake — they will dry out later
✔ For softer biscotti: reduce second bake slightly
✔ For extra crisp: extend second bake by a few minutes

SERVING IDEAS

With espresso or strong coffee
Dipped in dark or white chocolate
Alongside tea or herbal infusions
As part of a homemade gift box
With a lovely glass of wine, dip it in!

STORAGE

Room temp: up to 2 weeks (airtight container)
Freezer: up to 3 months
Excellent make-ahead cookie
Do NOT regrigerate