Coconut Pecan Biscotti

---------- Recipe via Meal-Master (tm) v8.05

Title: Coconut Pecan Biscotti
Categories: Bakery, Biscotti
Yield: 45 Servings

-DOROTHY CROSS (TMPJ72B)
1/2 c Unsalted butter; room temp
3/4 c Firmly packed brown sugar
2 lg Eggs
1/2 c Plus 2 tb sweetened shredded
-coconut
2 1/4 c All purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
1 c Chopped pecans

Using electric mixer, cream butter and sugar in large bowl to blend. Add
eggs 1 at a time, beating well after each addition. Beat in coconut. Mix
flour, baking powder and salt in medium bowl. Gradually stir dry
ingredients into butter mixture. Mix in pecans. Cover and refrigerate dough
30 minutes. Preheat oven to 350 degrees. Line cookie sheet with parchment.
Turn dough out onto floured work surface. Divide dough in half. Shape each
half into 2-inch-wide log. Transfer logs to prepared cookie sheet, spacing
evenly. Bake until logs are golden brown, firm to touch and tester inserted
into centers comes out clean, about 35 minutes. Cool logs about 20 minutes
on cookie sheet. Reduce oven temperature to 325 degrees. Transfer logs to
work surface. Discard parchment. Cut each log diagonally into
1/2-inch-thick slices. Arrange cookies flat sides down on unlined cookie
sheets. Bake until crisp and golden brown, about 15 minutes. Transfer
cookies to racks and cool completely. (Can be prepared 2 weeks ahead. Store
at room temperature in airtight container.)

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