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.

Guamanian Biscotti (rosketti)

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

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, mix the coconut milk, vegetable oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
  5. Fold in the macadamia nuts and shredded coconut.
  6. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
  7. Place the logs on the prepared baking sheet and bake for 25 minutes.
  8. Remove from the oven and let the logs cool for 10 minutes.
  9. Using a serrated knife, slice the logs into 1-inch thick biscotti.
  10. Place the biscotti cut-side down on the baking sheet and bake for an additional 15 minutes, or until golden and crisp.
  11. 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