Coconut-White Chocolate Chip Biscotti

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(Makes about 30)

3 1/4 cups all-purpose flour

1 1/4 cups packed light brown sugar

1 cup plus 2 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

3 eggs

1/2 cup (1 stick) unsalted butter, melted

2 teaspoons almond extract

1 teaspoon vanilla extract

1 package white chocolate chips

1 cup sweet coconut

Preheat oven to 300 degrees. Whisk flour with brown sugar, granulated sugar, baking powder and salt in a bowl. Combine eggs, butter and extracts in a bowl and whisk until smooth. Stir in almonds. Stir into the flour mixture; mix well.

Knead lightly on a lightly floured surface until mixture forms a dough. Shape into two 4-by-10-inch logs with moistened fingers. Place on baking sheets lined with baking parchment. Bake for 45 minutes or until firm and golden brown.

Reduce oven temperature to 250 degrees. Cool logs on baking sheets for 10 minutes. Remove to a cutting board and remove baking parchment from the baking sheets. Cut logs diagonally into 3/4-inch slices with a serrated knife. Arrange cut side down on baking sheets. Bake for 15 minutes on each side or until dry.