Coconut BiscottiFrom midgelet 7 years ago
- 1 1/2 cups all-purpose flour shopping list
- 3/4 teaspoon baking powder shopping list
- 1 1/4 teaspoon salt shopping list
- 1/4 teaspoon baking soda shopping list
- 1/8 teaspoon nutmeg shopping list
- 3/4 cup sugar shopping list
- 1 teaspoon vanilla shopping list
- 2 large eggs shopping list
- 1 cup coconut flakes shopping list
How to make it
- Preheat oven to 300.
- In a medium bowl, combine flour, baking powder, salt, baking soda, and nutmeg until well mixed.
- In a separate medium bowl, combine sugar, vanilla, and eggs.
- Beat until smooth and creamy.
- Add coconut flakes, and stir until evenly distributed.
- Add the dry ingredients to the egg mixture, mixing well.
- Heavily flour a board, and turn out biscotti dough, kneading 7-8 times.
- Using a rolling pin, roll dough out to a 15x3 rectangle; patting down to 1 inch high.
- Set dough onto cookie sheet [protect with parchment paper].
- Bake 40 minutes.
- Set aside for 5 minutes to cool slightly.
- Slice biscotti into 1/2 inch logs.
- Place on one side and bake an additional 20 minutes, turning each log over half way through.
- Cool completely.
- For presentation, dip into vanilla glaze, then into extra coconut flakes.
- For Almond Joy Biscotti-
- Add 2 Tblsp. finely ground almonds with the coconut.
- Dip cooled biscotti into melted chocolate with a touch of almond extract or amaretto, then into coconut flakes
The Cookmidgelet Eastern, USA
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