Coconut Biscotti

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Coconut flavoring
  • 3/4 cup Granulated sugar

• Nuts & Seeds

  • 1/2 cup Coconut, sweetened

• Dairy

  • 6 tbsp Butter, unsalted

Found on shugarysweets.com

Ingredients

• 6 Tbsp unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup shredded coconut, sweetened
• 1 tsp coconut flavoring

Directions

• In a large mixing bowl, beat butter and sugar until blended. Add eggs, beating until combined. Beat in flour and baking powder. Add coconut and coconut flavoring. Line a large baking sheet with parchment paper or silpat. Divide dough in half and shape each half into a 10inch by 2 1/2inch rectangle. Use your fingertips to pat evenly. Bake in a 350 degree oven for 25 minutes. Remove from oven and cool 5 minutes. Slice each rectangle into 10-12 biscotti. Turn biscotti slices onto a side. Return to oven and bake 8-10 minutes. Remove and flip biscotti to other side. Bake for an additional 8-10 minutes. Remove and cool. Store cooled biscotti in airtight container for up to two weeks.