Author/Submitted by: Biscotti by Lou Seibert Pappas
plus 2 tablespoons
In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, milk, and almond extract. In a bowl combine the flour, baking powder, nutmeg, and salt. Add to the creamed mixture, mixing until blended. Fold in nuts and coconut. Divide dough in half. On a greased and floured baking sheet pat out into two logs about 1/2 inch high, 1 1/2 inches wide and 14 inches long, spacing them at 2" apart. Bake in the middle of a preheated 325 degree oven for 25 minutes or until
lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally on a 45 degree angle about 1/2" thick. Lay the slices flat on the baking sheet and return to the oven for 10 minutes longer, longer, turning them over once, to dry slightly. Let cool on a rack. Store in a tightly covered container.
Macadamias and coconut bring the Hawaiian touch to these winning