 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
Simple but tasty coconut biscotti. I often like them softer and don't always double bake them. Ingredients:
1 1/2 cups all-purpose flour |
3/4 teaspoon baking powder |
1 1/4 teaspoon salt |
1/4 teaspoon baking soda |
1/8 teaspoon nutmeg |
3/4 cup sugar |
1 teaspoon vanilla |
2 large eggs |
1 cup coconut flakes |
Directions:
1. Preheat oven to 300.
2. In a medium bowl, combine flour, baking powder, salt, baking soda, and nutmeg until well mixed.
3. In a separate medium bowl, combine sugar, vanilla, and eggs.
4. Beat until smooth and creamy.
5. Add coconut flakes, and stir until evenly distributed.
6. Add the dry ingredients to the egg mixture, mixing well.
7. Heavily flour a board, and turn out biscotti dough, kneading 7-8 times.
8. Using a rolling pin, roll dough out to a 15x3 rectangle; patting down to 1 inch high.
9. Set dough onto cookie sheet [protect with parchment paper].
10. Bake 40 minutes.
11. Set aside for 5 minutes to cool slightly.
12. Slice biscotti into 1/2 inch logs.
13. Place on one side and bake an additional 20 minutes, turning each log over half way through.
14. Cool completely.
15. For presentation, dip into vanilla glaze, then into extra coconut flakes.
16. For Almond Joy Biscotti-
17. Add 2 Tblsp. finely ground almonds with the coconut.
18. Dip cooled biscotti into melted chocolate with a touch of almond extract or amaretto, then into coconut flakes
|
|