coconut biscotti

preheat oven to 325
position rack in middle of oven
1/2c butter, room temp
3/4c sugar (can use less, I used 1/4 by mistake)
2 eggs
1/3c milk
2tb coconut amaretto or milk and 1/4tsp almond extract

1/3c coconut flour
1-2/3c unbleached flour
1/2c shredded coconut
1-1/2tsp baking powder
1/4tsp ground nutmeg
1/4tsp salt

2/3c chopped nuts (macademia, almond, whatever)
also - some chopped macapuno* or/and dried apricots (didn't have either but want to try next time)
cream butter and sugar until light + fluffy
beat in eggs and other wet ingredients

measure dry ingredients in 4c pyrex measuring cup, mix
add to mixing bowl, mix until blended

treat large cookie sheet with Pam
shape dough into two logs 1/2" high, at least 2" apart
bake (middle rack) 25 min or until lightly browned
transfer from sheet to rack (cut in 1/2 if easier)
let cool 5 min
using serrated knife, cut about 1/2" width slices
lay slices flat on sheet
return to oven for 10 min, turning them over once
let cool on rack

store in tightly covered container

*macapuno is baby coconut, sold in jars at asian markets

adapted from Biscotti by Lou Seibert Pappas (amz aff)

No comments:

Post a Comment