Coconut Biscotti

Becky Luigart-Stayner
Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.

Yield:

20 cookies (serving size: 1 biscotto)

Recipe from

Nutritional Information

Calories 90
Caloriesfromfat 25
Fat 2.5 g
Satfat 2.2 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 1.8 g
Carbohydrate 15.3 g
Fiber 0.6 g
Cholesterol 21 mg
Iron 0.5 mg
Sodium 87 mg
Calcium 13 mg

Ingredients

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated whole nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut

Preparation

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). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.

Cut roll diagonally into 20 (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.

Note:

April 2005