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6–8 servings

egg – 1 piece;

butter – 100 grams;

sugar – 90 grams;

“Makfa” superior grade wheat flour – 150 grams;

coconut milk – 90 ml;

wheat powder – 30 grams;

desiccated coconut – 100 grams;

baking powder – 1/2 teaspoon.

50 minutes + 30 minutes for rest of paste

Wheat flour

Additional properties For kids


1. Separate egg white from yolk. Mix together 70 grams of butter and 20 grams of sugar. Add the yolk, flour and beat the paste. Put the paste in a form of a cylinder, cover it with the plastic food wrap and leave for 30 minutes of rest.

2. Mix the rest of butter and sugar together. Add the white, coconut milk, wheat powder, desiccated coconut, baking powder and mix all together.

3. Divide the paste into 6–8 parts, roll them out and place into the muffin pan. Place the coconut filling inside.

4. Heat the oven to 190°С and bake the biscotti for 25–30 minutes. Remove the baked shells from the muffin pan, let them cool a little, then serve.

Cuisine China and South-Eastern Asia
Dish type Desserts and Baking