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Coconut Biscotti

Becky Luigart-Stayner
Yield 20 cookies (serving size: 1 biscotto)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 300°.

  2. 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.

  3. 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.