Coconut, cranberry and walnut biscotti

Ingredients

• 1 cup sugar
• 1/2 cup butter, softened
• 1 teaspoon coconut extract
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup flaked coconut
• 1/2 cup dried cranberries
• 1 cup chopped walnuts

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Preparation

• Preheat oven to 350 degrees.
• Cream together the sugar and the butter in a medium bowl. Stir in the coconut extract and eggs.
  Combine the flour, baking powder and salt in a separate bowl. Mix together this mixture with the butter mixture.
• Fold in the coconut and walnuts.
• Divide dough into two pieces and roll each piece into a log about 10 inches long. Place the logs onto a baking sheet with parchment paper. Flatten each log until it's 3 inches wide.
• Bake for 30-35 minutes and then remove from the oven and cool for 10-15 minutes.
• Slice the logs crosswise into 1/2-inch wide slices.
• Place slices on baking sheet and bake for an additional 15 minutes or until crisp and light brown.
• Remove from oven, cool and serve or store in an airtight container.