mia cucina italiana

TOASTED COCONUT & PECAN BISCOTTI
Makes about 2 dozen

1/4 pound butter, softened
1 cup sugar
2 eggs
2 tsp vanilla extract
2 cups sweetened flaked coconut
2 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans
1/2 cup mini semisweet chocolate pieces
1 tsp Crisco

1. Preheat oven to 350.

2. Toast coconut in a large saute pan over medium heat. Turn frequently to avoid burning, about 5-7 minutes. When lightly toasted, remove to a plate. Add the chopped pecans and toast over medium-high heat about 3-5 minutes, turn a couple of times. Remove from heat.

3. Beat butter and sugar until lightened. Add eggs and vanilla and mix well. Add toasted coconut with mixer on low. Whisk together the flour, baking powder and salt. Add to liquid mixture gradually, then add the toasted pecans and mix together.

4. Divide dough into three equal pieces and shape into loaves about 12 inches long and about 6 inches wide. Place on a parchment-lined baking sheet, about 3 inches apart. Bake until golden brown 25-30 minutes.

5. Carefully remove loaves (it helps to use a couple of spatulas so the loaves don’t break apart) to a cooling rack. Cool about 20 minutes. Place the loaves on a cutting board and slice with a serrated bread knife into slices about 1/2 inch wide.

6. Places slices back on the cookie sheet and bake for 12-15 minutes longer, until lightly browned. Remove slices to cooling rack. Let cool completely and drizzle with melted chocolate: Melt 1/2 cup semisweet chocolate pieces with 1 tsp Crisco on high in microwave at 30-second intervals. Stir between each interval (don’t overcook). Place the chocolate in a ziploc plastic bag and cut a tiny hole in one of the bottom corners. Drizzle a thin stream of chocolate onto the cooled biscotti.