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.
