Butterscotch Coconut Biscotti

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4.50 from 4 votes

Butterscotch Coconut Biscotti

Prep Time20

Cook Time45

Cooling Time3

Total Time4 5

Course: Dessert

Servings:

Calories: 172kcal

Ingredients

2½ cups all-purpose flour
2 tsp baking powder
1/8 tsp salt
½ cup unsalted butter softened
½ cup granulated sugar
½ tsp almond extract
½ tsp coconut extract
2 eggs beaten
1 cup pecans cookie pieces
1 cup coconut shredded
1 cup butterscotch chips

Instructions

Preheat oven to 325°F and line large baking sheet with parchment paper.
In a medium size bowl, mix flour, baking powder, and salt. Set aside.
In a large bowl (stand mixer works best) cream butter and sugar together. Add extracts and eggs. Once well incorporated, add flour mixture. Once all the ingredients are well mixed and form a dough, add coconut, pecans, and butterscotch chips.
Spread dough onto parchment paper in a large rectangle, about ½-¾" thick. Bake for 35 minutes, then let cool for 3 hours. Slice into individual cookies. Bake for an additional 10-12 minutes at 325°F until golden brown. Let cool and enjoy!

Notes

When purchasing pecans, we like to use the "cookie piece" size pecans. They are finer than chopped pecans, making it easier to incorporate into the dough. If you can't find this size, chopped works for this recipe, but you may have to work it into the dough a little more to get them incorporated.

This dough is dry so don't worry if it seems crumbly to you when putting it on the sheet pan. When spreading the dough, wet your hands to work the dough. This will add a little moisture to the dough and allow you to spread it easier.

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