Inspired by my great friend Lyn to blog more frequently, I decided to share the recipe for these yummy biscotti. Dinner last night included Shrimp Tikka Masala, basmati rice and many fresh and flavorful veggies from Anthony’s garden. I couldn’t decide what to do for dessert. Indian desserts? not for me. So I made up these biscotti and I think they’re a keeper.
Ginger Coconut Biscotti
3/4 cup sweetened flaked coconut, toasted
6 Tablespoons butter
3/4 cup sugar + 1 tablespoon
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped candied ginger
Heat oven to 325°
Toast coconut, stirring often, until golden.
Cream butter and sugar together, well.
Beat in eggs and extracts.
Combine dry ingredients and add to butter mixture.
Add ginger and coconut.
Form into 3 fat ropes–about 2 inches in diameter. Bake on cookie sheet for 25 to 30 minutes, until they start to show a little color. Cool on rack for 5 minutes. Slice, on the diagonal, into cookies. Return to cookie sheet and bake for another 20 minutes, turning over once, at the halfway point. Let cool on rack.

A really nice end to a tasty meal with great wines and conversations.