Coconut Biscotti

Leave it to Cooking Light to come up with a biscotti recipe without any added butter or oil.  The question is - Could these coconut biscotti be just as delicious and satisfying as their full fat counterparts?  My love for coconut and my curiousness about low fat desserts was enough for me to give it a try.  Here goes nothing...

Coconut Biscotti
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 (I left the nutmeg out of the recipe)
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).

Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper or a silpat mat, 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.

 

These crunchy coconut biscotti are perfect with a cup of green tea.

These biscotti are my new favorites.  They are seriously good - even without the addition of butter or oil.  I love their crunchiness and their coconut flavor.  You need to try a batch of these for yourself.

Ciao!