Coconut Biscotti
1/4 pound (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups sweetened flaked coconut
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees F.
In an electric mixer, beat the butter and sugar until
light. Add the eggs and vanilla. Mix well
On low speed, add coconut. Gradually add the flour, baking
powder, and salt. Divide the dough into three equal
pieces. If the dough is sticky, dust with additional
flour. Form the pieces of dough into loaves about 12
inches long. Place loaves on parchment-lined cookie sheet,
spacing them 3 inches apart
Bake until golden brown, 20 to 25 minutes. Remove cookie
sheet from oven. 5. Carefully remove loaves, using two
metal spatulas, onto wire cooling racks. Cool. Place
cooled loaves on a cutting board. Using a large, sharp
knife, slice diagonally into 1/2-inch wide slices.6.
Return slices to the cookie sheet, in a single layer, and
toast for 12 to 15 minutes, or until lightly browned.
Remove cookie sheet from oven. Cool toasted biscotti on
wire cooling racks. Store in airtight containers. Makes 45
cookies.
