Guamanian Biscotti (rosketti)
Guamanian Biscotti, also known as Rosketti, is a delightful treat that reflects the unique blend of flavors found in Guamanian cuisine. These crunchy, twice-baked cookies are perfect for dipping in coffee or enjoying on their own.
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped macadamia nuts
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the coconut milk, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until a dough forms.
- Fold in the macadamia nuts and shredded coconut.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
- Place the logs on the prepared baking sheet and bake for 25 minutes.
- Remove from the oven and let the logs cool for 10 minutes.
- Using a serrated knife, slice the logs into 1-inch thick biscotti.
- Place the biscotti cut-side down on the baking sheet and bake for an additional 15 minutes, or until golden and crisp.
- Allow the biscotti to cool completely before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Fat
- 6g
- Protein
- 2g
Supplies
Baking sheet Parchment paper Mixing bowls Whisk Serrated knife
Tools
Oven Cutting board
Serving suggestions
Serve the Guamanian Biscotti with a hot cup of coffee or tea for a delightful snack.
Tips & tricks
For an extra burst of flavor, dip the biscotti in melted chocolate and let it set before serving.
Cost
$10