Coconut Pecan Biscotti
Source of Recipe
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List of Ingredients
1/2 Cup Unsalted Butter, at room temperature
3/4 Cup Brown Sugar, firmly packed
2 Large Eggs
1 Teaspoon Coconut Extract
1/2 Teaspoon Vanilla Extract
1/2 Cup Coconut Flakes
2 Tablespoons Coconut Flakes
2 1/4 Cups All-purpose Flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Cup Chopped Pecans
Recipe
Using electric mixer, cream butter and sugar in large bowl to blend. Add eggs 1 at a time, beating well after each addition followed by the vanilla and coconut extract. Beat in coconut.
Mix flour, baking powder, and salt in medium bowl. Gradually stir dry ingredients into butter mixture. Mix in pecans. Cover and refrigerate dough 30 minutes.
Preheat oven to 350°F. Line cookie sheet with parchment.
Turn dough out onto floured work surface. Divide dough in half. Shape each half into 2" wide log. Transfer logs to prepared cookie sheet, spacing evenly. Bake until logs are golden brown, firm to touch and tester inserted into centers comes out clean, about 35 minutes. Cool logs about 20 minutes on cookie sheet. Reduce oven temperature to 25°F.
Transfer logs to work surface. Discard parchment. Cut each log diagonally into 1/2" thick slices. Arrange cookies standing up, on unlined cookie sheets. Bake until crisp and golden brown, about 15 minutes. Transfer cookies to racks and cool completely. (Can be prepared 2 weeks ahead.
Store at room temperature in airtight container.)
Yield: 24 biscotti
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