I keep trying to duplicate a biscotti I enjoyed very much in Colorado a couple summers ago. It was a German Chocolate biscotti. This is as close as I have come so far. This recipe comes from Cooking Light. I made these just the other day, adding some chopped bittersweet chocolate and a small handful of chopped pecans. To make them Chocolate, Coconut, Pecan Biscotti. They were very good.

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.


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

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.

Yield: 20 cookies (serving size: 1 biscotto)