Coconut Biscotti

Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.

Yield: 20 cookies (serving size: 1 biscotto)

Ingredients

• 1 1/2  cups  all-purpose flour
• 3/4  teaspoon  baking powder
• 1/4  teaspoon  salt
• 1/4  teaspoon  baking soda
• 1/8  teaspoon  grated whole nutmeg
• 3/4  cup  sugar
• 1  teaspoon  vanilla extract
• 2  large eggs
• 1  cup  flaked sweetened coconut

Preparation

Preheat oven to 300°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.

Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Nutritional Information

Calories:

90 (25% from fat)

Fat:

2.5g (sat 2.2g,mono 0.2g,poly 0.1g)

Protein:

1.8g

Carbohydrate:

15.3g

Fiber:

0.6g

Cholesterol:

21mg

Iron:

0.5mg

Sodium:

87mg

Calcium:

13mg