My current favorite biscotti.
1 cube unsalted butter (1/2 c)
1 c sugar
2 t vanilla extract
2 c sweetened flaked coconut (a bag is 2 2/3 c coconut, and I added the whole bag)
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
a bar of good chocolate for dipping (I used Green & Black 70% cacao dark chocolate)
Preheat oven to 350.
In an electric mixer, beat the butter and sugar until light. Add the eggs and vanilla. Mix well.
On low speed, add coconut. Gradually add the flour, baking powder, and salt. Divide the dough into two loaves about 1 1/2” high, dusting with a little flour if sticky. Place loaves on cookie tray lined with a Silpat or parchment paper.
Bake 20-25 minutes or until golden brown. Remove from oven and let cool enough to handle. Cut diagonally into ½” slices with a bread knife and place back on cookie sheet cut side up. Return to oven and toast for 12 to 15 minutes, or until lightly browned and completely crisp. Cool and dip in chocolate if desired. And I must say, you really should desire to dip them in chocolate. Click here for complete directions on how to melt the chocolate.
Here is the link for the original recipe.