1 cup (2 sticks) butter, softened 1 Tbl. baking powder
2-1/4 cups brown sugar 1 Tbl. baking soda
1-3/4 cups sugar 10 oz. shredded coconut
2 eggs 2 cups pistachios
5 cups bake flour 4 cups cornflakes,crushed
Beat the butter, brown sugar and sugar in a mixing bowl until creamy. Add the eggs and beat until blended. Combine the cake flour, baking powder and baking soda in a large bowl and mix well. Add to the creamed mixture and mix well. Beat in the coconut, pistachios and cornflakes.
Shape the dough into logs. Chill, wrapped in plastic wrap, until firm. Cut each log into slices( then cut each slice in half. They are easier to eat as biscotti). Arrange the slices on nonstick cookie sheets. Bake at 325 degrees for 18 to 20 minutes or until light brown. Cool on the cookie sheets for 2 minutes. Remove to a wire rack to cook completely.
Makes 6 dozen (72 cookies)