Add coconut flakes, throw in some dried cranberries, and get yours before they're gone. This homemade treat is packed with bursts of flavor, and the added fruit texture complements this dipping cookie's famous crunch.
- ½ cup (1 stick) Danish Creamery Butter
- ¾ cup sugar
- 1 Tablespoon milk
- ½ teaspoon vanilla
- 3 eggs
- 3 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sweetened flaked or shredded coconut
- ¾ cup dried sweetened cranberries
Preheat oven to 350°F.
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.
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.
Bake 25-30 minutes or until golden brown.
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.