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Lime Coconut Biscotti

My family loves this recipe! It’s great with that morning cup of coffee, delicious as an afternoon snack or after-dinner dessert. Citrusy and crunchy, not too sweet, it always hits the spot. —Diana Burrink, Crete, Illinois

32 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

3/4 cup sugar
1/4 cup canola oil
2 eggs
1/4 cup lime juice
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1-3/4 cups all-purpose flour
2/3 cup cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup flaked coconut
1 teaspoon grated lime peel

Directions

In a small bowl, beat sugar and oil until blended. Beat in the eggs,
lime juice, vanilla and coconut extracts. Combine the flour,
cornmeal, baking powder and salt; gradually add to sugar mixture and
mix well (dough will be sticky). Stir in coconut and lime peel.
Divide dough in half. With lightly floured hands, shape each half
into a 12-in. x 2-in. rectangle on a parchment paper-lined baking
sheet. Bake at 350° for 20-25 minutes or until set.
Place pan on a wire rack. When cool enough to handle, transfer to a
cutting board; cut diagonally with a serrated knife into 3/4-in.
slices. Place cut side down on ungreased baking sheets. Bake for 5-6

2 of 2

Lime Coconut Biscotti (continued)

Directions (continued)

minutes on each side or until golden brown. Remove to wire racks to
cool. Store in an airtight container.
Yield: 32 cookies.

Nutrition Facts: 1 cookie equals 89 calories, 3 g fat (1 g saturated fat), 13 mg cholesterol, 49 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.