Coconut & Butterscotch Biscotti with Pecans

Do you like biscotti?? Until recently I've hated it. What a poor pathetic excuse of an overly cooked cookie. Like duh Alyssa..! Biscotti means twice baked! It wasn't until I saw Ellie Krieger dip her Honey Pistachio biscotti in her coffee that I realized its purpose in life. Until then I thought it was a crunch cookie that people liked with their coffee. Once I found out it was a cookie you dipped in your coffee I was hooked!

I tweaked another biscotti recipe I had and made this one my own by adding pecans, coconut, and butterscotch - this threesome rocks.. I definitely recommend giving this one a try!

Coconut & Butterscotch Biscotti with Pecans

(Recipe By Me)

Ingredients:

1 1/4 cups white flour

1 1/4 cups whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

2 eggs

1/4 cup canola oil

1 tsp. vanilla

1/2 cup coconut flakes

1/2 cup chopped pecan pieces

1/4 cup butterscotch chips

Directions:

*Preheat the oven to 350 degrees Farenheit

1.) Combine both flours, the baking powder and the salt in a medium bowl. Whisk the mixture to combine and set aside.

2.) Beat the sugar, eggs, canola oil, and vanilla in a mixer. Gradually add the flour mixture and beat on low until the dough forms a ball.

3.) Knead the dough a few times on a floured surface. Shape into a log that measures 10 inches long and 3 inches wide.

4.) Bake the log on parchment paper in the oven for 25 minutes.

5.) Remove from oven and cool on a rack for 15 minutes.

6.) Cut the log with a serrated knife on a diagonal. You should have 12 pieces and they should be ~ 1/2 inch wide.

7.) Place the pieces cut side down on a baking sheet. Bake for another 10 minutes on 350 degrees. Turn over and bake an additional 7-10 minutes or until the biscotti is toasted / golden brown.

8.) Remove and let cool. Store in an air tight container (should hold for up to two weeks).

Enjoy!