Samoa Biscotti

Preheat oven to 350 F. Line a baking sheet with parchment paper.

In a medium bowl, use a mixer to beat butter, sugar, salt and both extracts until creamy. Add baking powder and mix it in. Beat in both eggs. Set your mixer to low and carefully add flour and continue to mix until well incorporated. Batter will be sticky.

Move dough to prepared baking sheet. Shape it into a large log, straighten the sides and flatten the top. Bake in the oven for 25 minutes. Remove it from the oven and lightly spray biscotti with water to make cutting easier. Reduce oven temperature to 325 F. Let the dough sit on the pan for 5 minutes. Using a serrated knife, cut biscotti crosswise into ½” to ¾” slices. Set the sliced biscotti on edge (cut side facing up) and return baking sheet to the oven. Bake an additional 25-30 minutes until biscotti start to turn golden. Remove from oven and let biscotti cool on a baking rack.

To toast coconut. Spread coconut on a baking sheet in an even layer. Bake on 325 F for about 15 minutes, stirring every 5 minutes. Remove from oven and set aside.

In a saucepan combine caramel and heavy cream over low heat. Stir until completely melted. Remove from heat.

Spread toasted coconut in a shallow dish. Dip biscotti in the melted caramel and then roll in toasted coconut until covered. Place on a wax paper covered baking sheet to set.

Microwave chocolate morsels in a heat proof bowl (microwave for 30 second increments stirring between each additional increment). Drizzle melted chocolate over biscotti.

Store in an airtight container.

Biscotti adapted from King Arthur Flour.