Lime Coconut Biscotti

Lime Coconut Biscotti

Because biscotti should always contain some kind of nut, I have almonds in this recipe, but any nut with do, also, think candied pineapple or dried apricots.

Print Friendly and PDF


3 small eggs or 2 large eggs

1 cup sugar

Zest from 1 good sized lime

Juice from one lime

1 tsp. almond flavored extract

1tsp. coconut extract(Optional)

2 c. flour

1 tsp. baking soda

1 tsp. salt

½ c. unsweetened shredded coconut

1/3 c. slivered almonds (or other choice of nut)


In a mixing bowl, using the mixer of your choice, beat the eggs, sugar and zest and juice of the lime. Add the extract. Beat for 3 minutes.

In a separate bowl, mix the rest of the ingredients.

Add to your mixing bowl and combine till homogenous.

Form two logs of equal proportions (about 12 inches in length and 2 ½ inch wide) and bake in a 350 ° oven for 25 minutes on a parchment covered sheet pan.

Remove from oven and let them rest 10 minutes before slicing them in app. 1-inch-wide pieces, you can also cut them diagonally for a different look.

Tip: Use a serrated knife if possible to cut the biscotti.

Lower the oven to 325°.

Place them back on the parchment covered sheet pan one their side, and bake 10 minutes more, after 10 minutes, turn them on the other side and cook them for another 10 minutes. Let cool.

At this point, you could dip them in chocolate or glaze them. Your choice.

This time I did not make a glaze but if I had I would have made the glaze out of powdered sugar, a bit of lime juice and milk, enough to drizzle the biscotti with and Voilà!