Coconut Biscotti Recipe

How to make it

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• 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