Coconut Biscotti Recipe

Coconut Biscotti Recipe 1½ cups All-purpose flour ¾ tsp Baking powder ¼ tsp Salt ¼ tsp Baking soda 1/8 tsp Grated nutmeg ¾ cup Sugar 1 tsp Vanilla 2 Large eggs or egg substitute 1 cup Let's Do...Organic® Shredded Coconut
  • Preheat oven to 300°.
  • Combine flour and next 4 ingredients.
  • Place sugar, vanilla, and eggs in a separate large bowl and beat with a mixer at medium speed for about 2 minutes (or until thick).
  • Add coconut to flour mixture and stir into the egg mixture (dough will be very sticky).
  • Turn dough out onto a heavily floured surface and 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 down to 1-inch thickness.
  • Bake for 40 minutes or until 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 and cool completely on a wire rack.
Click here for printer friendly version Find Great Organic Coconut Recipes Here. Purchase Let's Do...Organic® Organic Coconut singles at Edward & Sons store. Purchase Lets Do...Organic® Organic Coconut In Bulk at Click Here to find a store near you. Republished by