Coconut Pistachio Biscotti



Everything has to come to an end, right? That is the policy of life. I had joined the Secret Recipe Club in June and was really enjoying my monthly assignments, when Sara declared last month that the SRC was winding up for good and November would be the last month. The monthly participation was dwindling and according to her, the club would be better off endingΒ on a high note rather than allowing it to die. All of us agreed to it. I have been a part of a lot of challenges previously and it is heart breaking to see how the initial interest just goes down and then it goes into a natural death stage. The SRC is a highly successful event that has been going on for a few years now, so the decision she has taken was for good. I would have started in January, had not the initial mail got unnoticed in my junk folder. Nevertheless, the few months I have had with the challenge has been fantastic and I feel sad that it is ending…


For the final assignment, I was assigned the blog “Dessert before Dinner“. Oh, I would love that all the time! In fact, have only dessert and no dinner… πŸ˜‰ OK, jokes aside… The blog is the baby of Stephanie, who lives with her husband and a cute looking cat in Northern Virginia – wondering if that is anywhere close to where my sister stays! I am totally zero with the geography of US of A, hehe… – and has an amazing collection of recipes on her blog. I totally love her blog name since it kind of matches with my personality too. There are times when I have literally avoided dinner since I have had too much dessert and wanted to make amends for my lousy eating. Ahem ahem…




While browsing through her blog, I landed up on some very interesting recipes like theΒ Greek Yogurt Souffle, Peach SorbetΒ and Slow Cooker Peas Soup. But my heart finally settled for these lovely biscottis. It took me 800+ recipes to finally get a biscotti recipe on the blog. πŸ˜€ My first attempt was an eggless chocolate one a couple of years ago, which flopped miserably. I was too impatient, that I sliced it before the log cooled down and what I had in my hand was a crumbly mess. After that failure, I never looked in the direction of making a biscotti till I tried this one and how amazing it turned out to be!Β Biscotti are crunchy oblong shaped Italian biscuits, which were originally baked with almonds, and also known as cantuccini. These are normally eaten by dunking into a hot drink, mostly coffee. Now nobody restricts biscotti to almonds, right? πŸ™‚ You have all sorts of variations with or without the almonds and with so many add-ons. My love for anything coconut is already evident on the blog and the pistachios added only spiked my interest to try these biscotti.




Long back, while I was talking to an ex-colleague as to how much time it takes for me to overcome a failure, he laughed and made fun of me, “And you call yourself a food blogger?” It has been more than two three years since my biscotti failed and it took me so long to make them again. πŸ˜€ Thank you so much for making me overcome that fear, Stephanie… I am so grateful! πŸ˜€ The batter/ dough of the biscotti is very close to that of cookies or scones. You bring them together into a shape, make it like a log and bake it for sometime till firm. Once cool, it is cut into slices and baked again till they get crunchy. The kids loved it with their cup of warm milk, while I had it just like that. I had made half the recipe and wished I had made the whole, but InShaAllah, hopefully this is the start to many more biscottis in the future. πŸ™‚ I omitted the egg and substituted with yogurt and reduced the sugar a wee bit, but I felt looking at her recipe, that it wouldn’t be overtly sugary at all!


So that’s it to our last SRC assignment. I will surely miss excitedly waiting for the emails with the assigned blog and rummaging through the recipe index, getting confused what to finally make. I have truly enjoyed the experience and in case the challenge comes back, I would love to be a part of it again! πŸ™‚ Another thing, I am so happy about how the photographs turned out to be for this post. The styling was influenced a now-inactive blog, however I am really not able to recall the name of it. πŸ™ She had posted her biscotti in a ceramic mug, and somehow it stuck in my head till I clicked this. How do you find the clicks? Please do let me know your comments – your encouragement and criticism will help me a lot. I am nowhere a good photographer, but the only thing I am looking at is having decent photographs and reliable recipes on the blog! πŸ™‚




5 from 2 votes

Coconut Pistachio Biscotti

Course Cookies
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4 -6
Author Rafeeda


  • 50 gm butter softened
  • 1/3 cup sugar
  • 1/4 cup yogurt
  • 1 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup grated coconut
  • 1/2 cup shelled pistachios


  • Roast the pistachios for five minutes, crush them into smaller peices.
  • Roast the coconut till slightly dry.
  • Preheat oven to 180 degrees. Keep a cookie tray with parchment paper ready.
  • Beat butter and sugar till creamy. Add the yogurt and beat till combined.
  • Add in the dry ingredients and beat briefly.
  • Add the pistachios and coconut and bring the dough together. Do not knead, you just need the dough sticking to each other. I used my hands to do this.
  • After placing the dough on the prepared tray, shape the dough into a 10 inch long, 3 inch wide log.
  • Bake for 30 minutes. Take out and allow to cool for 15 minutes. (I switched off my oven at this stage)
  • Carefully cut the log into 1/2-3/4 inch thick slices using a sharp knife and spread the slices out. I got around 10 slices. (I heated my oven at this stage)
  • Bake for 15 to 20 minutes till crunchy. Take out and cool on a wire rack.
  • Serve with a cup of warm milk or even better, a cup of black coffee!


Pin Loading InLinkz ...

Join the Conversation

  1. nice clicks rafee:)looks so crispy and love the combination

    1. Rafeeda AR Author says:

      Thank you so much Ramya…

  2. It takes forever to take up a failure recipe to try again.I always think of trying macaroons again and some how procastinate it .Beautiful clicks .perfect coffee accompaniment. Biscotti is on my never ending to try list .lets see when it comes up .

    1. Rafeeda AR Author says:

      I have not even tried macaroons! My kitchen is really hot so I am not sure how much confidence I have to try them, hehe… I hope this is the beginning to many more biscottis… hehe… Thanks a lot Nusrath…

  3. First thing stuck me was the picture! Loved it, was about to tell you that!!
    Second love that ceramic jug! Where did I get it??????????? Don’t say rameez!! I m yet to visit the new one!!!
    Now coming to the biscotti, I too have many failed attempts, have only one biscotti that is also so so!!!
    The flavors in this one is all the more exciting!!
    About geography, don’t worry I m total zero in that and my hubby and kids have their load of fun with that!!!????

    1. Rafeeda AR Author says:

      This isn’t Ramez… πŸ˜‰ I got this one through Home Center online… I totally love this mug, really cute isn’t it? πŸ™‚ Thank you so much Priya…

  4. looks awesome Rafee, crispy n crumbly …

    1. Rafeeda AR Author says:

      Thanks a lot Priya…

  5. 5 stars
    Love the photos & the recipe looks so simple!
    Coconut and pistachio sound divine. I bet a some cardamom & a little rose flavor would be scrummy in that too.

    1. Rafeeda AR Author says:

      Thank you so much Bibi… love your list of additions too!

  6. I have never biscotti, but this seems to be the perfect recipe for a first try. Beautiful picture, I love that jug as well, so pretty.

    1. Rafeeda AR Author says:

      Thank you so much Adina…

  7. biscoti has turned out perfect and the pic is awesome Rafee…

    1. Rafeeda AR Author says:

      Thanks a lot Amrita…

  8. Wow! biscoti looks awesome.. Nice presentation Rafee.. Well talking about failure I do hv some recipe which I don’t hv guts to try again like recipes with yeast.. Sometime you just need to get out of it but these days I am getting better…May be my family is more encouraging these days! but after the success after failed attempt gives sense of statisfiaction

    1. Rafeeda AR Author says:

      Yes, actually we need to fail to try better next time… I just had a tart failure recently, and was so dejected but the kids ate it up… That is what pushes us to try again right… Thanks a lot Veena…

  9. I always love this double baked Italian classic. Yours looks wonderful!

    1. Rafeeda AR Author says:

      Thanks a lot Angie…

  10. Looks good! And I like the idea of using the jug for the biscottis. Looking online for ceramic jugs now.:)

    1. Rafeeda AR Author says:

      The size of this mug was perfect for the biscotti… πŸ™‚ Thanks a lot Kanak…

  11. Wow….. crispy and crunchy biscotti…!!! Beautiful photographs ….!!

    1. Rafeeda AR Author says:

      Thanks a lot Remya…

  12. Nice shot rafee. Yummy biscotti

    1. Rafeeda AR Author says:

      Thanks Beena…

  13. Rafeeda, what a genuine progress in your photography… Keep practicing and you will achieve what you desire.
    I loved the choice of props – is that ceramic or enamelware?

    Coming to the recipe – the combination of flavors is amazing.. wish i could dunk in one of them with my coffee.

    1. Rafeeda AR Author says:

      Those words coming from you is such an encouragement! This is a ceramic mug, Sandhya… easily one of my favorite props… Thank you so much dear…

  14. i love making biscotti! they are a bit tough to get the hang of at first, but they are a great treat to keep around the house. πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Sarah… I agree to you! πŸ™‚

  15. Simply loved the clicks….the biscotti looks delish the coconut pistachio combo ..yummm

    1. Rafeeda AR Author says:

      Thank you so much Gloria…

  16. Biscotti is one favorite Rafeeda and almond biscotti of mine is loved by all!!MashaAllah the picture erected lovely????and flavors in it????????.Would love to try it!

    1. Rafeeda AR Author says:

      Thank you so much Shazia…. πŸ™‚

  17. Such beautiful biscotti! The texture looks incredible. Sorry you weren’t a part of the club that long. This is an amazing last pick.

    1. Rafeeda AR Author says:

      Thank you so much Tara….

  18. I haven’t made biscotti in years and now I need to after seeing this recipe! Great SRC pick!

    1. Rafeeda AR Author says:

      Thank you so much Heather…

  19. Very crunchy looking biscotti. Not just for before dinner…it’s a great addition for afternoon tea. Thanks for this recipe.

    1. Rafeeda AR Author says:

      Thank you so much dear…

  20. I love crunchy! Looks delicious. Great pick for SRC.

    1. Rafeeda AR Author says:

      Thanks a lot Anne…

  21. Its sad src has ended but in the short time you have been a part i can see a great enthu. I have already shared how much i love these clicks! Showed to F too and he was like thats rafs?? Lol stunning dear! You have set a new standard for you and please keep that pressure in all your future photography! Muah!

    1. Rafeeda AR Author says:

      It was a super enthusiastic group, I am surely going to miss participating in these challenges. You showed them to F??? Hehe… I am not sure about the pressure on my future photographs, but InShaAllah, I will try… Thank you so much Fami, you are always encouraging… <3

  22. The pictures are looking really good. I especially like the first one and that cup, what a beauty. As for the biscotti, I love them in many ways.. But like you, I l am particularly keen on anything with coconut added in, and these seem just marvelous ????

    1. Rafeeda AR Author says:

      Thank you so much Tisa… I guess coconut is a part of our blood… πŸ˜‰

  23. Superb clicks dear…You had the guts to try again and that’s the matter how long it took πŸ™‚
    Props adipoli !

    1. Rafeeda AR Author says:

      Thank you so much Ruxana… πŸ™‚

  24. 5 stars
    these biscottis look amazing Rafee ! Love them look amazing!!

    1. Rafeeda AR Author says:

      Thank you so much Gloria…

  25. Hi, amazing biscotti..
    Had a query, can we use dessicated coconut instead of fresh? If yes then same procedure?

    1. Rafeeda AR Author says:

      Hi Ritu, yes, you can very well replace fresh with desiccated, and the process stays the same…

  26. Hi how much flour is needed in this recipe ? 1 +3/4 cup or just 1 cup or 3/4 cup. Sorry but I felt it was too much flour hence asking

    1. Rafeeda AR Author says:

      Hi Harshi, the quantity (1 3/4 cup) is correct. The batter of biscotti is like that of cookie dough, so it would have more flour than wet ingredients. Hope this answers your query…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Big Sweet Tooth Β© Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog