How To make Coconut Pecan Biscotti
-DOROTHY CROSS (TMPJ72B) 1/2 c Unsalted butter; room temp
3/4 c Firmly packed brown sugar
2 lg Eggs
1/2 c Plus 2 tb sweetened shredded
-coconut 2 1/4 c All purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
1 c Chopped pecans
Using electric mixer, cream butter and sugar in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in coconut. Mix flour, baking powder and salt in medium bowl. Gradually stir dry ingredients into butter mixture. Mix in pecans. Cover and refrigerate dough 30 minutes. Preheat oven to 350 degrees. Line cookie sheet with parchment.
Turn dough out onto floured work surface. Divide dough in half. Shape each half into 2-inch-wide log. Transfer logs to prepared cookie sheet, spacing evenly. Bake until logs are golden brown, firm to touch and tester inserted into centers comes out clean, about 35 minutes. Cool logs about 20 minutes on cookie sheet. Reduce oven temperature to 325 degrees. Transfer logs to work surface. Discard parchment. Cut each log diagonally into 1/2-inch-thick slices. Arrange cookies flat sides down on unlined cookie
sheets. Bake until crisp and golden brown, about 15 minutes. Transfer cookies to racks and cool completely. (Can be prepared 2 weeks ahead. Store at room temperature in airtight container.) -----
How To make Coconut Pecan Biscotti's Videos
Pecan, Almond and Orange Biscotti...
Pecan, Almond and Orange Biscotti…
I have eaten these but not made them before as I always thought they must be difficult. Turns out I was wrong; so easy to make!
My thanks to Karen from @InTheKitchenWithKaren for suggesting this one. I have taken the basic recipe, reduced the sugar content and added my own flavours. Adding a very small amount of golden caster sugar or demerara to the top before baking more than makes up for the lower sugar content. This is such a lovely crunchy, nutty biscuit that I will definitely add this one to my list of regular bakes.
Do visit Karen’s channel, she has some great videos to watch...
@InTheKitchenWithKaren
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Angeline the Baker by Nat Keefe and The BowTies
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The most POPULAR keto cookies! | Butter Pecan | Egg-Free
Crispy and delicious, these keto butter pecan cookies are one of my most popular keto dessert recipes. They’re so buttery and sweet, and so easy to make. And they’re egg free!
Full recipe:
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Keto Coconut Pecan Cookies
These Coconut Pecan cookies are soft, chewy melt in your mouth goodness that are loaded with chopped pecans, shredded coconut, chocolate chips and tons of yum! These easy-to-bake golden beauties are going to be your family’s new cookie craving. They’re the perfect dessert and best paired with a big glass of almond milk! ????????????
INGREDIENTS
½ cup (115g) softened salted butter
⅓ cup (65g) Lakanto golden monkfruit sweetener or any granulated sweetener
1 large egg at room temperature
1 teaspoon (5mL) vanilla extract
¾ cup (75g) blanched almond flour
¼ cup (28g) coconut flour
¼ teaspoon (1g) baking powder
¼ teaspoon (1g) baking soda
½ cup (50g) unsweetened shredded coconut
1 cup (100g) chopped toasted pecans
¼ cup (50g) sugar-free chocolate chips
Bake at 350°F (180°C) for 15-20 minutes.
Yields 15 cookies (macros per cookie)
NET CARBS: 1.3g
FIBER: 2.9g
PROTEIN: 2.4g
FAT: 12.3g
CALORIES: 132
#ketoserts #KetoCookies #KetoPecanCookies
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¡Estas galletas de coco y nueces son suaves y masticables que se derriten en la boca, están cargadas de nueces picadas, coco rallado, chispas de chocolate y toneladas de yum! Estas bellezas doradas fáciles de hornear serán el nuevo antojo de galletas de su familia. ¡Son el postre perfecto y se combinan mejor con un gran vaso de leche de almendras! ????????????
INGREDIENTES
½ taza (115 g) de mantequilla salada ablandada
⅓ taza (65 g) de edulcorante Lakanto golden monkfruit o cualquier edulcorante granulado
1 huevo grande a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
¾ taza (75 g) de harina de almendras blanqueada
¼ de taza (28 g) de harina de coco
¼ de cucharadita (1 g) polvo de hornear
¼ de cucharadita (1 g) de bicarbonato de sodio
½ taza (50 g) de coco rallado sin azúcar
1 taza (100 g) de nueces pecanas tostadas picadas
¼ de taza (50 g) de chispas de chocolate sin azúcar
Hornee a 350 ° F (180 ° C) durante 15-20 minutos.
Rinde 15 cookies (macros por cookie)
CARBOHIDRATOS NETOS: 1.3g
FIBRA: 2,9g
PROTEÍNA: 2,4g
GRASA: 12,3g
CALORÍAS: 132
Questi biscotti al cocco e noci pecan sono morbidi e gommosi che si sciolgono in bocca e sono pieni di noci pecan tritate, cocco grattugiato, gocce di cioccolato e tonnellate di yum! Queste bellezze dorate facili da cuocere diventeranno la nuova voglia di biscotti della tua famiglia. Sono il dessert perfetto e si abbinano al meglio con un bel bicchiere di latte di mandorla! ????????????
INGREDIENTI
½ tazza (115 g) di burro salato ammorbidito
⅓ tazza (65 g) di dolcificante Lakanto Golden Monkfruit o qualsiasi dolcificante granulato
1 uovo grande a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
tazza (75 g) di farina di mandorle sbollentate
tazza (28 g) di farina di cocco
¼ cucchiaino (1g) di lievito in polvere
¼ cucchiaino (1 g) di bicarbonato di sodio
½ tazza (50 g) di cocco grattugiato non zuccherato
1 tazza (100 g) di noci pecan tostate tritate
¼ tazza (50 g) di gocce di cioccolato senza zucchero
Infornare a 180°C per 15-20 minuti.
Produce 15 cookie (macro per cookie)
CARBOIDRATI NETTI: 1.3g
FIBRA: 2,9 g
PROTEINE: 2,4 g
GRASSO: 12,3 g
CALORIE: 132
Ces biscuits à la noix de coco et aux pacanes sont moelleux et fondants dans la bouche, ils sont remplis de pacanes hachées, de noix de coco râpée, de pépites de chocolat et de tonnes de miam ! Ces beautés dorées faciles à préparer seront la nouvelle envie de biscuits de votre famille. Ils sont le dessert parfait et se marient mieux avec un grand verre de lait d'amande ! ????????????
INGRÉDIENTS
½ tasse (115g) de beurre salé ramolli
⅓ tasse (65 g) d'édulcorant Lakanto golden monkfruit ou tout édulcorant granulé
1 gros oeuf à température ambiante
1 cuillère à café (5 ml) d'extrait de vanille
¾ tasse (75 g) de farine d'amande blanchie
¼ tasse (28g) de farine de noix de coco
¼ cuillère à café (1g) de levure chimique
¼ cuillère à café (1g) de bicarbonate de soude
½ tasse (50 g) de noix de coco râpée non sucrée
1 tasse (100g) de pacanes grillées hachées
tasse (50 g) de pépites de chocolat sans sucre
Cuire au four à 350 °F (180 °C) pendant 15 à 20 minutes.
Donne 15 cookies (macros par cookie)
GLUCIDES NETS : 1.3g
FIBRE : 2.9g
PROTÉINES : 2,4 g
GRAISSE : 12,3 g
CALORIES : 132
مكونات
نصف كوب (115 جم) زبدة مملحة طرية
نصف كوب (65 جم) من مُحلي لاكانتو الذهبي أو أي مُحلي حبيبي
1 بيضة كبيرة في درجة حرارة الغرفة
1 ملعقة صغيرة (5 مل) خلاصة الفانيليا
نصف كوب (75 جم) دقيق لوز مقشر
نصف كوب (28 جم) دقيق جوز الهند
نصف ملعقة صغيرة (1 جم) بيكنج بودر
نصف ملعقة صغيرة (1 جم) صودا الخبز
نصف كوب (50 جم) جوز هند مبشور غير محلى
1 كوب (100 جرام) جوز البقان المحمص المفروم
نصف كوب (50 جم) رقائق شوكولاتة خالية من السكر
اخبز في 350 درجة فهرنهايت (180 درجة مئوية) لمدة 15-20 دقيقة.
ينتج 15 ملف تعريف ارتباط (وحدات ماكرو لكل ملف تعريف ارتباط)
صافي الكربوهيدرات: 1.3 جرام
ألياف: 2.9 جرام
البروتين: 2.4 جرام
الدهون: 12.3 جرام
السعرات الحرارية: 132
Italian Almond Cookies by Cooking with Manuela
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These classic Italian almond cookies are very easy to make, and extremely easy to eat. Intensely nutty and perfectly sweet. Chewy on the inside and slightly crispy on the outside. What more could you want in a cookie?
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