Monday, January 10, 2011

Toasted Almond & Coconut Biscotti

A blend of a few different recipes and methods:

2 eggs
1 t vanilla
1/2 t almond extract, more to taste
2 T oil
3/4 C sugar
1 1/2 C flour
3/4 t baking powder
1/4 t baking soda
1/4 t salt
1/2 t nutmeg
1 C unsweetened coconut
1/2 C almonds, toasted and finely chopped

Combine eggs, extracts, oil, and sugar. Add dry ingredients and then stir in coconut and almonds. Dough will be a bit sticky.

Shape into 4" logs on a lightly floured surface. Place on greased cookie sheet or parchment lined cookie sheet and press logs to a 1"-thickness. Bake at 300 for 30 minutes, or until light brown. Remove and cook slightly, 5-10 minutes. Then cut each log into slices, diagonally if you want to be fancy. Bake each side for 15 minutes, or until golden on the bottom.

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