Coconut-Cranberry Biscotti

Coconut-Cranberry Biscotti

Ingredients

  1. ½ cup (1 stick) Danish Creamery Butter
  2. ¾ cup sugar
  3. 1 Tablespoon milk
  4. ½ teaspoon vanilla
  5. 3 eggs
  6. 3 cups flour
  7. 1 teaspoon baking powder
  8. ¼ teaspoon salt
  9. 1 cup sweetened flaked or shredded coconut
  10. ¾ cup dried sweetened cranberries

Directions

  1. Step 1

    Preheat oven to 350°F.

  2. Step 2

    Cream butter and sugar. Beat in milk, vanilla and eggs. Combine flour, baking powder and salt; blend into butter mixture. Mix in coconut and cranberries.

  3. Step 3

    Divide dough in half and shape into two 12-inch long logs on a lightly floured surface. Place on a buttered or parchment lined cookie sheet.

  4. Step 4

    Bake 25-30 minutes or until golden brown.

  5. Step 5

    Cool slightly and cut into ½-inch diagonal slices. Reduce oven temperature to 250°F. Place slices on a cookie sheet and bake for approximately 1 hour, until biscotti is dry.

Note: For best results process coconut in food processor with blade attachment until coconut pieces are smaller ground-nut-sized particles. The resulting log will be easier to slice and have a more uniform texture.

Source: Challenge Home Economist

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