Lemon Coconut Biscotti

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INGREDIENTS

cups coconut
1/2 cup candied lemon rind
cup white sugar
cup light brown sugar
teaspoons baking powder
2 1/2 cups flour
3 large eggs
teaspoon pure vanilla extract
1egg, lightly beaten for brushing on top of loaves

DIRECTIONS

In a large bowl, hand mix coconut, finely copped candied lemon rind, sugars, baking powder, and flour.

In a small bowl, whisk eggs. Add the vanilla and whisk until well blended. Add to the flour mixture. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into four equal pieces.

On a lightly floured surface place one piece of dough, and using your hands, roll into a log shape that is approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. Repeat with remaining three pieces of dough. Place two logs per baking sheet.

Bake for 40 minutes, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing. Place a loaf on a cutting board, and using a large serrated knife, slice cookies 3/4 of an inch thick on the diagonal. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or they could become too hard to slice. Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30-60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an air-tight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.

Thanks for this basic recipe from Food52.

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