Cornmeal Coconut Biscotti

The New York Times

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Source URL: www.nytimes.com

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Course: Cookies/Bars

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1 reviews, average rating 5.0 / 5

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kateq

12 years ago

★ ★ ★ ★ ★ 5/5

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Okay--I did make a bunch of changes--but these are delicious. I used all ap flour instead of the whole wheat/ap mix in the recipe. I used brown sugar instead of organic white. Otherwise, I followed instructions. These biscotti are crunchy without being rock hard and have a lovely coconutty-butterscotchy (this is helped by the use of brown sugar) flavor. They're also really easy.

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