Coconut Pecan Biscotti

Coconut Pecan Biscotti

2 ¼ cups flour
1 ½ tsp. baking powder
¼ tsp. salt
½ cup butter, softened
¾ cup firmly packed brown sugar
2 large eggs
½ cup plus 2 Tbsp. sweetened shredded coconut
1 cup chopped pecans

• Preheat oven to 350F
• In a bowl, cream butter and sugar
• Add eggs one at a time, beating well after each addition
• Beat in coconut
• In another bowl, combine: flour, baking powder, and salt
• Stir flour mixture into butter mixture
• Mix in pecans
• Cover and refrigerate dough 30 minutes
• Divide dough in half
• Shape each half into a 2-inch wide log
• Place on cookie sheet lined with parchment paper
• Bake 45 minutes until logs are golden brown and firm to the touch
• Cool 20 minutes
• Reduce oven temperature to 325F
• Cut each log diagonally on a cutting board and place ½ inch slices on unlined baking sheet side-up
• Bake additional 15 minutes or until crisp

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