Gluten-Free Brown Sugar Biscotti with Coconut and Pecans

A little sugared out but still want a treat? Make this easy gluten-free Brown Sugar Biscotti with Coconut and Pecans and sit down with your favorite hot drink! Crisp with rich pecans and a bit of chewy coconut for a wonderful pairing with the brown sugar-flavored biscotti. This is a great gift to share with friends if your family doesn’t eat it all first! Find the recipe on my website later today!

Brown Sugar Biscotti with Coconut and Pecans

Adapted from the Bon Appetit recipe for Coconut Pecan Biscotti

Dry Ingredients

2 cups Cup4Cup gluten-free flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

1 teaspoon whey protein powder isolate, plain*

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Wet ingredients

1/2 cup butter, softened

3/4 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup chopped raw pecans

1/2 cup sweetened shredded coconut

large grain sugar for garnish

Preheat oven to 350F. Line a cookie sheet with parchment paper or a silicone mat.

Whisk together flours, protein powder, baking powder, and salt in a medium-sized bowl. 

In a large bowl, beat together butter and brown sugar until mixed. Add eggs and vanilla and beat in. Stir in dry ingredients until just combined. Mix in coconut and pecans and stir thoroughly. The dough will be thick and sticky. Divide dough in half with a spatula. Using damp hands, shape into two loaves about 2” by 4”  and 1 inch high. Make sure to space the loaves at least 3 inches apart on your cookie sheet. Sprinkle with coarse sugar if desired and pat it in a bit. Bake for 25-30 minutes or until loaves are light brown and a knife inserted into the center comes out clean. Turn down the oven temperature to 325F.

Cool biscotti loaves on a baking sheet for 10 minutes. Remove the loaf to a cutting board and slice it into 1” wide strips with a non-serrated knife. Place slices on cookie sheet cut side down and bake for 15 minutes or until crisp and browned on the bottom. Flip slices over to the other side for about 10 minutes or until browned. Observe biscotti in the last part of the bake to ensure they do not overbrown. Cool completely on a rack and enjoy! Store in an airtight container for about a week. This biscotti is delicious dipped in dark chocolate for a  bit more sweetness and flair.

 *Protein powder can be optional but, I think it makes the biscotti a bit more crunchy.