Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Biscotti al cocco e granella di nioccole (senza glutine e lattosio)

Gluten-Free, Dairy-Free Coconut and Hazelnut Cookies

Name: Gluten-Free, Dairy-Free Coconut and Hazelnut Cookies
Total time: 600 s
Yield: Makes 18-20 cookies
Ingredients: 2 medium eggs; 2/3 cup granulated sugar (about 120 grams); 1 teaspoon vanilla extract; 1 pinch salt; 1 1/3 cups shredded coconut (about 120 grams); 3/4 cup fine rice flour (about 90 grams); 2 tablespoons chopped hazelnuts

Elodia @kitchens_drops_elo

Reggio Calabria

With this heat, the key word in the kitchen is FAST! These cookies are crisp on the outside and soft on the inside, and they're surprisingly delicious given the ingredients and how quickly they come together.

Elodia @kitchens_drops_elo

Saved

Ingredients

10 minutes prep + baking time

Makes 18-20 cookies

2medium eggs
2/3 cupgranulated sugar (about 120 grams)
1 teaspoonvanilla extract
1 pinchsalt
1 1/3 cupsshredded coconut (about 120 grams)
3/4 cupfine rice flour (about 90 grams)
2 tablespoonschopped hazelnuts

Saved

Steps

10 minutes prep + baking time

1

In a bowl, beat the eggs with the sugar, vanilla extract, and salt. Use a fork and mix vigorously for a couple of minutes; you don't need an electric mixer.
2

Add the shredded coconut and rice flour to the egg mixture. Stir everything together with a spoon until you have a smooth dough.
3

Dampen your hands and form the dough into balls about the size of a walnut. Place them on parchment paper suitable for an air fryer, or on a baking sheet lined with parchment paper if baking in the oven.
4

Sprinkle chopped hazelnuts on each ball and gently press to help them stick. Air fry at 350°F (180°C) for 12 minutes. If baking, bake in a conventional oven at 400°F (200°C) for about 10 minutes, then switch to convection at 350°F (180°C) for a couple more minutes.
⚠️ Times and temperatures are approximate and may vary depending on your appliance's performance.