Adapted from Coconut Biscotti, Cooking Light, April 2005
I tried this recipe for my dad for Father's Day, 2006. It's one of his favorite biscotti. This dough is really sticky, so it helps to dampen your hands slightly when patting out the dough logs before baking.
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon grated whole nutmeg
1-1/2 cup sugar
2 teaspoons vanilla extract
4 large eggs
2 cups flaked sweetened coconut
1 cup chopped pecans
Optional: 1 c. chocolate chips or dip one end of the finished biscotti in melted chocolate
Preheat oven to 300°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Add chopped pecans.
Shape dough into 3 15 x 3-inch rolls, or dough "logs." Place rolls on a baking sheet lined with parchment paper* and pat to 1-inch thickness. Bake at 300° for 40 minutes or until the cookie rolls are golden brown. Cool for 5 minutes on a wire rack (I leave them on the cookie sheet to cool before cutting into individual cookies, rather than to move them to a wire rack; it reduces the chances of breakage).
Cut roll diagonally into 1/2-inch-thick slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Yield: About 40 cookies
*I use Silpat Baking Sheet
Comments