Coconut - Pineapple BiscottiFrom jo_jo_ba 5 years ago
- 2 cups flour shopping list
- 1 cup whole wheat flour shopping list
- ½ cup coconut flour shopping list
- 4 tsp baking powder shopping list
- ½ tsp sea salt shopping list
- ½ tsp ginger shopping list
- ¼ cup cornstarch shopping list
- 1/3 cup cold water shopping list
- 6 tbsp canola oil shopping list
- ¾ cup sugar shopping list
- 1 egg shopping list
- 1 egg white shopping list
- 1 cup shredded, unsweetened coconut shopping list
- 1 ¾ cups diced candied pineapple shopping list
How to make it
- Preheat oven to 375, place the rack in the upper third of the oven.
- Mix the flours, baking powder, sea salt and ginger in a medium bowl.
- Separately, beat together the cornstarch and cold water, then add oil, sugar, egg and egg white.
- Add the dry ingredients, coconut and pineapple and beat until well incorporated. See Photo
- With wet hands, shape into 2 logs, flattening slightly, and place on a lined cookie sheet.
- Bake for 25 minutes in the upper third of the oven. See Photo
- Reposition the oven rack to the middle position.
- With a sharp serrated knife, cut into 1/2" wide slices.
- Bake for 10 minutes, then flip and bake 5 to 7 minutes.
The Cookjo_jo_ba Oshawa, CA
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