Thursday, November 19, 2009
This is a great recipe! My whole family loves it and it is great for gift giving. I found some slender, cellophone bags at Michael's, like those for bagging chocolate covered pretzels. You can slip one biscotti in and tie it with a pretty ribbon. Together with an inexpensive mug and a small package of coffee, you have a nice gift.
1 1/2 c. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp baking soda
3/4 c. unrefined sugar
1 tsp vanilla extract
2 large eggs
1 cup flaked coconut
1. Preheat oven to 300.
2.Combine flour, baking powder and soda, and salt.
3. Blend sugar, eggs, and vanilla at medium speed 2 minutes.
4. Combine wet and dry ingredients and add coconut. This will be sticky.
5.Knead dough several times on a floured surface and shape into a log, about one inch high.
6. Place on a jelly roll pan lined with parchment.
7. Bake for 40 minutes or until golden brown.
8. Cool on a wire rack for 5 minutes.
9. Slice with a serrated knife into about 20 slices.
10. Stand slices upright on baking sheet and bake 20 minutes more.
11. Cool on a wire rack.
12. Optional: Drizzle with chocolate or dip half in melted chocolate. If drizzling, simply melt chocolate chips in the microwave and place in a ziploc bag. Snip off the end and drizzle.
I like to make mine a little chewier than traditional biscotti for the boys. If you'd rather have it harder, leave in a little longer.
Enjoy with your favorite cup of coffee!
From our home to yours,