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.

New Zealand Truffles

These are from the infamous Avonhead Playcentre Family Cookbook from when we lived in Christchurch.

1/2 tin sweetened condensed milk
1/2 teaspoon cocoa
1 packet malt biscuits
vanilla
1/2 cup brown sugar
7 Tablespoons butter
1 packet marshmallows
shredded coconut

Melt sweetened condensed milk, brown sugar, cocoa, butter, and vanilla. Do not boil. Crush biscuits and add to all ingredients except marshmallows. Roll mixture around a marshmallow, then roll in coconut and put into fridge to chill. Wet hands during rolling process is easier. If mixture gets hard to work with, reheat a little bit.