Coconut Pecan Biscotti
1/2 C. butter
3/4 C. brown sugar, packed
2 large eggs
1/2 C. plus 2 T. sweetened coconut
2 1/4 C. all-purpose flour
1 1/2 t. baking powder
1/4 t. salt
1 C. (4 ounces) chopped pecans
Heat over to 350 degrees. Grease cookie sheet or line with parchment paper.
Mix flour, baking powder and salt. Using electric mixer, cream butter and sugar in large bowl to blend. Add eggs one at a time, beating well after each addition. Beat in coconut. On low speed, gradually add flour mixture. Stir in pecans.
Turn dough onto floured work surface and divide in half. Shape each half into two-inch wide log the length of a rolling pin. Transfer to cookie sheet, and pat down with hands to make dough flat and same thickness along the length.
Bake 30 minutes, until logs are golden-brown and firm-to-touch, and tester inserted in centers comes out clean. Cool 20 minutes. Reduce oven temperature to 325 degrees.
Cut logs diagonally into 1/2-inch slices. Arrange on cookie sheet and bake another 10-15 minutes, until golden-brown, watching carefully. Turn and brown other side.
Makes 36 cookies.