Ingredients:

• ⅓ cup butter, softened

• ¾ cup sugar

• 2 eggs

• 1 tsp vanilla

• ⅛ tsp orange oil

• 2 cups flour

• 1 tsp baking powder

• ½ C sweetened shredded coconut

  
  

Steps:

• Set oven to 350 degrees fahrenheit.

• In stand mixer, beat sugar and butter together until light and fluffy. 

• Add one egg at a time, then vanilla and orange oil.  Beat until smooth and well mixed. 

• Sift flour and baking powder together in a separate bowl.

• Set mixer on low speed and add flour in 3 portions.  Mix until combined. 

• Add coconut and mix until just combined.

• Turn out dough on parchment lined sheet tray and press into a long rectangle, about 3 inches wide. Press down on the top gently to flatten.

• Bake for about 25 minutes.  

• Take out of the oven and cool for about 5 minutes.  Using a serrated knife, cut crosswise into 1 inch wide segments. 

• Lay the segments back on the sheet tray and bake 8-10 minutes.  Take the sheet out of the oven, flip the segments over and return to the oven for another 8-10 minutes.  Let cool.

• If you want to coat the biscotti with chocolate, melt about ½ cup of semi sweet chocolate chips in a glass bowl.  Put the bowl in the microwave and heat on high 30 seconds. Stir and continue heating in 15 second bursts until chocolate is melted.  Using an offset spatula, spread a thin layer of chocolate along the bottom of each cookie. It will take a few hours for the chocolate to fully set.