As I have said before, biscotti are my favorite cookies to bake. These twice-baked cookies are easy to make and the perfect sweet, and sometimes savory, treat for any occasion.
I came across a forgotten bag of coconut hiding in my freezer. My friend, L, loves coconut, and I was at home all day. So it should come as no surprise that biscotti is what I chose to bring to dinner with friends last weekend.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
6 tablespoons unsalted butter
1 heaping cup sweetened coconut
Preheat oven to 325 degrees.
Combine dry ingredients and set aside.
In a food processor, process sugar and butter until creamy. Add vanilla extract and eggs, and process until combined. Then add dry ingredients and pulse until just incorporated. Stir in coconut.
Form dough into two logs on a lined baking sheet. Sprinkle logs with additional coconut and bake for about 30 minutes until logs begin to color. Remove from oven and let cool 10-15 minutes.
Cut each log into slices and place standing up on baking sheet. Return to oven and bake for an additional 10-15 minutes. If they color too quickly, turn oven down to 300 degrees.
Cool completely and enjoy!
You may or may not want to decrease the sugar a bit, as the coconut adds additional sweetness.
Makes about 20 cookies, depending on how large you choose to cut the slices.