At the risk of spoiling the surprise of Christmas gifts I've mailed to people, I relied on baking as a large portion of my Christmas gifts to relatives. I made three different things: M&M Cookie Bars, Snickerdoodle Blondies, and this Coconut Biscotti.
They all packaged up nicely, but I am nervous about whether they will all arrive to their destinations intact. Hopefully!
So this biscotti was very, very easy to make and very, very good. Very simple. Not overpoweringly coconut. It would be great with any sort of warm beverage. I'd make this again for gifts, definitely.
Cooking Light, April 2005
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
1. Preheat oven to 300°.
2. 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.
3. 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.