This is one of his favourite biscuit recipes, the basic coconut dough can be baked into a variety of shapes and the flavours changed by adding nuts, dried fruit or peel. They also keep well if you can resist the temptation.
He also baked these smaller biscotti for us to have with coffee. These are made with the basic coconut dough, rolled into small balls and then into crushed cornflakes.
Uncle Nic at work
This recipe came from his mother Sabia and was commonly baked in the Abbruzzo region.
Biscotti Alla Noce Di Cocco
250 g sugar
250 g melted butter
500 g flour
Coconut essence to flavour (Optional )
1 cup almonds, roasted and coarsly chopped
1 cup sultanas
1 cup sugar
1 cup coconut
Lightly beat the eggs, add the sugar gradually and continue to beat until the sugar is dissolved.
Add the melted butter and stir in the flour. Add a few drops of coconut essence if desired.
If making the variation add the roasted almonds and sultanas. Mix well.
Break off medium sized balls of dough and roll into finger shaped biscuits.
Roll the biscuits in the coconut and sugar coating mixture.
Place on a tray lined with baking parchment, allowing room to spread.
Bake at 180 deg C until light golden brown.
Remove from tray and place on a cooling rack.
Store in an airtight container.