Hello all ye faithful Winchester, Sharpsburg, Bethesda,  Boonsboro, Eastern Panhandle Frontiernet clients, DC, California, NY, Texas, Bayern and ZA blog watchers. Hello Brazil, Malaysia, Tel Aviv and J’lem! This one is for you.
Pinacolada Biscotti.
If life hands you a fresh coconut, make pinacolada biscotti. The recipe is simple.
1 cup butter
1 cup sugar
3 eggs
2 tablespoons golden rum
2 tablespoons Cointreau
2 teaspoons coconut extract
5 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup grated coconut
1 cup chopped almonds
1 cup chopped dried apricot
Sift together flour, salt and baking soda. Cream butter and sugar. Beat in three eggs. Add rum and Cointreau. Add flour mix followed by coconut, almonds. chopped apricot. Divide dough in half and shape each half into two 12″ rolls. Place on buttered cookie sheet. Bake for 30 minutes. remove from oven. Allow baked rolls to rest for 10 minutes. Using a serrated knife, cut each roll diagonally into half inch segments. Return biscotti to cookie sheet. Bake biscotti for 10 minute. Flip biscotti over and bake for another 10 minutes. Enjoy.