Coconut Biscotti

By SaraB

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 large eggs
• 1 cup flaked sweetened coconut

Details

Servings 20

Preparation

Step 1

Preheat oven to 300°.

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.

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.

Nutritional Information
Calories: 90 (25% from fat)
Fat:2.5g (sat 2.2g,mono 0.2g,poly 0.1g)
Protein:1.8g
Carbohydrate:15.3g
Fiber:0.6g
Cholesterol:21mg
Iron:0.5mg
Sodium:87mg
Calcium:13mg