Wednesday, April 3, 2013

Coconut Biscotti

From Cooking Light

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.

Makes 20 cookies

    * Calories:  90
    * Calories from fat: 25
    * Fat: 2.5g
    * Saturated fat: 2.2g
    * Monounsaturated fat: 0.2g
    * Polyunsaturated fat: 0.1g
    * Protein: 1.8g
    * Carbohydrate: 15.3g
    * Fiber: 0.6g
    * Cholesterol: 21mg
    * Iron: 0.5mg
    * Sodium: 87mg
    * Calcium: 13mg

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