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Posted By GKC On April 29, 2012 @ 1:57 am In Weekly Recipes | 1 Comment
1-1/2 cups flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1/8 teaspoon nutmeg
¾ cup sugar
1 teaspoon vanilla
1 cup shredded coconut
Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
In a small bowl, stir together flour, baking powder, baking soda and nutmeg.
In a large bowl, beat sugar, vanilla and eggs. On low speed, add dry ingredients and then coconut. Mix well. (Dough will be sticky)
Lightly flour hands and shape dough into 2 “loaves”. Pat down to approximately 1-inch thickness. Bake for 40 minutes.
Remove from oven and slice loaves. Bake an additional 15 minutes. Let rest on baking sheet 5 minutes before removing to wire rack to finish cooling.
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URL to article: http://www.gourmetkoshercooking.com/2012/04/coconut-biscotti/
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