mohamed shili This Chocolate, peanut & coconut twice-baked biscuits recipe is a crispy and crunchy recipe, which is made with roasted peanuts and desiccated coconut. It’s the perfect teatime treat, ready in about 1 hour and 30 minutes.
Chocolate, peanut & coconut twice-baked biscuits Ingredients
A delicious combination for a perfectly crunchy, dunkable biscuit.
- 80g butter, softened
- 80g caster sugar
- 110g whole eggs (about 2)
- 200g plain (all-purpose) flour
- 2g baking powder (about ½ tsp)
- 3g flaky sea salt (about 1 tsp)
- 80g roasted salted peanuts
- 1½ tsp espresso powder
- 100g milk chocolate, chopped into 0.5cm pieces
- 75g desiccated coconut
For Dipping (Optional):
- 100g dark or milk chocolate, chopped
How To Make Chocolate, peanut & coconut twice-baked biscuits
A step-by-step guide to these wonderfully crunchy, biscotti-style treats.
- Make the Dough: Preheat the oven to 195°C/175°C fan. In a stand mixer, cream the softened butter and sugar for 2 minutes until well mixed. Add the eggs and mix to combine. In a separate bowl, stir together the flour, baking powder, salt, peanuts, espresso powder, and chocolate chips. With the mixer on low, paddle the dry ingredients into the butter mixture until a wet dough forms.
- Form the Logs: Spread the desiccated coconut on a clean tray. Move the sticky dough onto the tray and divide it in half. Roll and press each half of the dough into a rectangular log, about 5cm wide. Press the coconut into the surface of each log, ensuring they are fully covered.
- First Bake: Move the coconut-coated logs to a lined baking tray. Bake for 25–30 minutes, until they have spread slightly, are pale golden brown, and have cracked on the surface.
- Cool and Slice: Remove the logs from the oven and let them cool on the baking tray for 20 minutes. Then, using a serrated knife, slice the logs on the diagonal into 2cm-thick pieces.
- Second Bake: Reduce the oven temperature to 160°C/140°C fan. Lay the sliced biscuits back on the baking tray and bake for an additional 25 minutes, flipping them halfway through, until they are crisp and dry.
- Cool and Decorate: Transfer the biscuits to a wire rack to cool completely. They will harden further as they cool. If you are dipping them in chocolate, melt the chocolate over a bain-marie (a bowl set over a pan of simmering water). Dip the biscuits as desired, then leave them to set on a lined baking tray.
Recipe Tips
For the perfect, crispy, twice-baked biscuit every time.
- Why bake the biscuits twice? This is the classic technique for making biscotti. The first bake cooks the dough through in a log shape. The second bake, after slicing, is done at a lower temperature to draw out the remaining moisture, making the biscuits perfectly hard, crisp, and ideal for dunking.
- How to handle the sticky dough? The dough for this type of biscuit is meant to be quite wet and sticky. The recipe’s trick of forming the logs in a tray of desiccated coconut is brilliant. The coconut coats the outside, making the logs much easier to handle and shape, and it adds a delicious toasted flavor.
- Can I use a different nut? Yes, absolutely. Roasted almonds (either whole or chopped) would be a fantastic substitute for the peanuts.
- Do I have to add espresso powder? No, but it is highly recommended. A small amount of espresso powder doesn’t make the biscuits taste like coffee; instead, it enhances and deepens the flavor of the chocolate.
What To Serve With Chocolate, peanut & coconut twice-baked biscuits
The perfect accompaniments for this crunchy, dunkable cookie.
These biscotti-style biscuits are made for dipping and are a perfect treat with:
- A hot cup of coffee, an espresso, or a latte
- A sweet dessert wine, like Vin Santo, which is a classic Italian pairing
- A cup of hot chocolate or a glass of milk
How To Store Chocolate, peanut & coconut twice-baked biscuits
Keeping your biscuits perfectly crisp.
- Room Temperature: Once completely cooled and any chocolate coating is set, store the biscuits in an airtight container at room temperature. They are very dry and will stay perfectly crisp and delicious for up to 2 weeks.
Chocolate, peanut & coconut twice-baked biscuits Nutrition Facts
An estimated guide per biscuit.
- Calories: 150 kcal
- Carbohydrates: 15 g
- Protein: 3 g
- Fat: 9 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
My dough is too wet to handle, even with the coconut. What should I do?
If the dough is unmanageably sticky, you can chill it in the refrigerator for about 30 minutes. This will firm up the butter and make it easier to shape into logs.
Can I make these without the chocolate dip?
Of course! The biscuits are incredibly flavorful and delicious on their own without the final chocolate dip.
Why use a serrated knife for slicing?
A serrated (bread) knife is the best tool for slicing the baked logs. It allows you to use a gentle sawing motion to cut through the nuts and chocolate without crumbling or squashing the log.
Try More Recipes:
Chocolate, peanut & coconut twice-baked biscuits Recipe
Course: DessertCuisine: Italian-InspiredDifficulty: Easy24
servings20
55
minutes150
Deliciously crunchy, biscotti-style biscuits packed with milk chocolate, roasted peanuts, and a hint of coffee, with a toasted coconut crust. Perfect for dunking in your favorite hot drink.
Ingredients
80g softened butter
80g caster sugar
2 large eggs
200g plain flour
½ tsp baking powder
80g roasted salted peanuts
1½ tsp espresso powder
100g milk chocolate, chopped
75g desiccated coconut
Optional: 100g chocolate for dipping
Directions
- Preheat oven to 195°C/175°C fan.
- Cream the butter and sugar. Beat in the eggs.
- In a separate bowl, mix the flour, baking powder, salt, peanuts, espresso powder, and chocolate. Stir the dry mix into the butter mixture to form a sticky dough.
- Form the dough into two 5cm-wide logs on a tray of desiccated coconut, pressing the coconut onto all sides.
- Place the logs on a lined baking tray and bake for 25–30 minutes until pale golden. Let cool on the tray for 20 minutes.
- Using a serrated knife, slice the cooled logs on the diagonal into 2cm-thick pieces.
- Reduce the oven temperature to 160°C/140°C fan.
- Lay the biscuits cut-side down on the tray and bake for another 25 minutes, flipping them halfway through, until crisp. Cool completely on a wire rack.
- Optionally, dip the cooled biscuits in melted chocolate and let set.
Notes
- The twice-baking method is what gives these biscuits their signature hard, crunchy texture, perfect for dunking.
- Forming the sticky dough in a bed of coconut is a clever trick to make it easy to handle and adds a lovely toasted flavor.
- Let the logs cool for 20 minutes before slicing to prevent them from crumbling.
- These biscuits store exceptionally well in an airtight container for a couple of weeks.