Once again, this recipe is from a magazine clipping in my binder, but I have no idea which magazine. It is very simple and can be altered a number of ways to suit your taste. You must include the coconut to get the desired consistency, but you can substitute part of that for finely chopped nuts, or you could add 1/4 cup more of coarser chopped nuts. You could add some cranberries or chocolate chips. You could dip them or drizzle them with chocolate.
My rule of thumb when trying a new recipe is to always follow the original recipe the first time. Then, if you decide you'd like to make changes, make them again. This way you have the original to compare yours to.
These Biscotti are delicious plain or fancied up with chocolate. Dipped in white chocolate and rolled in extra coconut would be divine! ( I didn't have extra coconut.)
Coconut Biscotti Yield 16-18 Biscotti
1-1/2 cups flour
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
3/4 cup sugar
2 eggs
1 tsp vanilla
1 cup flaked sweetened coconut
Preheat oven to 300-F.
In a small bowl, whisk together the flour, baking powder, salt, baking soda and nutmeg. In a large bowl, mix sugar, eggs and vanilla with a beater for 2 minutes, until thick. Stir in the flour and coconut. Dough will be very sticky.
Turn dough out onto a heavily floured surface and knead lightly about 10 times. Shape dough into a 15x3" roll. Place roll on cookie sheet lined with parchment paper. Shape so the height is about 1 inch.
Bake for 40 minutes or until roll is golden brown. It will look pretty flat but that is ok. Cool for 5 minutes on a wire rack.
Cut roll diagonally into 1/2 inch thick slices. Put slices back on cookie sheet (no parchment), bottom side down. Bake 20 minutes. Centers might still be a little soft but they will harden in the cooling process. Remove from baking sheet to cool on wire rack. Dip or drizzle with chocolate if desired.
Happy Baking!
