Coconut Pistachio Biscotti
Recipe type: Cookies
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 50 gm butter, softened
  • ⅓ cup sugar
  • ¼ cup yogurt
  • 1¾ cup all purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ⅓ cup grated coconut
  • ½ cup shelled pistachios
  1. Roast the pistachios for five minutes, crush them into smaller peices.
  2. Roast the coconut till slightly dry.
  3. Preheat oven to 180 degrees. Keep a cookie tray with parchment paper ready.
  4. Beat butter and sugar till creamy. Add the yogurt and beat till combined.
  5. Add in the dry ingredients and beat briefly.
  6. 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.
  7. After placing the dough on the prepared tray, shape the dough into a 10 inch long, 3 inch wide log.
  8. Bake for 30 minutes. Take out and allow to cool for 15 minutes. (I switched off my oven at this stage)
  9. Carefully cut the log into ½-3/4 inch thick slices using a sharp knife and spread the slices out. I got around 10 slices. (I heated my oven at this stage)
  10. Bake for 15 to 20 minutes till crunchy. Take out and cool on a wire rack.
  11. Serve with a cup of warm milk or even better, a cup of black coffee!
Recipe by The Big Sweet Tooth at