Nut and Spice Cookie Recipes - Pacific Island Biscotti

 

Ingredients 

• 1 2/3 cups/250 g all­purpose/plain flour

• 1 tsp baking powder

• 1/8 tsp salt

• 2 large eggs

• 1 cup/200 g superfine/caster sugar

• 1 tsp finely grated lemon zest

• 1/2 cup/50 g shredded/desiccated coconut

• 1 cup/150 g blanched almonds, halved

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter a cookie sheet. Sift the flour, baking powder, and salt into a medium bowl.

2. Beat the eggs, sugar, and lemon zest in a large bowl with an electric mixer at high speed until frothy.

3. Mix in the dry ingredients, coconut, and almonds to form a stiff dough. Divide the dough in two.

4. Form into two 8-inch (20-cm) logs and place 4 inches (10-cm) apart on the prepared cookie sheet, flattening them slightly.

5. Bake for 30-35 minutes, or until firm to the touch. Transfer to a chopping board and let cool completely.

6. Cut on the diagonal into 1-inch (2.5-cm) slices and arrange cut-side up on two cookie sheets.

7. Bake for 10-15 minutes, or until golden and toasted. Transfer to racks to cool.