Toasted Coconut Biscotti

Name: Toasted Coconut Biscotti
Yield: makes about 30 cookies
Ingredients: 1 cup slivered almonds; 2 1/3 cups unbleached all-purpose flour; 1/2 cup cornstarch; 10 ounces (2 1/2 sticks) unsalted butter, chopped; 2/3 cup granulated sugar; 2 teaspoons pure vanilla extract; 2 extra-large eggs, whites and yolks separated; 1 1/2 cups shredded, sweetened coconut; 1 1/2 cups unsweetened, shaved coconut; Confectioners’ sugar, for dusting

January 26, 2012

The recipe for this was a gift to me from Fred Chino, one of the members of the Chino Farm family. Fred loves to bake—and he’s really good at it. The first time I tried his coconut cookies, they were so good I couldn’t stop eating them. Now we make a slight variation at Mozza2Go to make them feel more Italian. Even though I see the cookies every day, I still have a hard time resisting them. You will need a 2-inch round cookie cutter to make these.

Recipe notes

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