To Make the Dough:

1. Preheat oven to 325 degrees. 
2. Line cookie sheet with parchment paper or a silpat.
3. Using an electric mixer, cream together the butter and sugar in a large bowl, until butter mixture is creamy and smooth, about 5 minutes.
4. Add the eggs one at a time beating well after each addition; and stopping to scrape down the sides of the bowl.
5. In a medium bowl, combine the flour, baking powder, malted milk powder, coconut and salt.  Gradually stir dry ingredients into the butter and mix until well combined.   
6. Mix in pecans and Robin eggs.
7. Scoop half of the dough onto a large piece of plastic wrap and with dampened fingers, form a log about 12 inches long, 2 1/4 inches wide and 3/4 inches thick.   (It does not have to be exact, just rough dimensions.  Wetting your fingers with a little water will help to keep the dough from sticking to them.)   Repeat with  remainder of the dough. 
8.  Wrap the dough logs and refrigerate for 30 – 45 minutes. 

To Bake the Biscotti:

1. Remove the plastic wrap from one log and place on the prepared baking sheet.  Brush with egg wash.  If desired, sprinkle each log with about 1/2 teaspoon of sparkling sugar crystals, but it is optional.
2. Place the baking pan in the center of the oven and bake until log is golden brown, firm to touch and tester inserted into centers comes out clean, about 35 minutes.
3. Cool log on baking sheet for about 10 minutes, and then transfer to a cooling rack until completely cooled, about an hour. 
4. While the first log is cooling, bake the second one repeating the directions above.
5. Once the second log is finished baking, reduce the oven temperature to 300 degrees.
6. Transfer cooled log to cutting surface, and cut each log diagonally into 1/2-inch thick slices. Each cookie log should make about 19-20 biscotti.
7. Arrange cookies cut side down on parchment paper or silpat.  Bake until crisp and golden about 10-12 minutes.   Remove cookies from oven and let cool for about 10 minutes.  Turn cookies over and bake an additional 8-10 minutes.  If your cookies are getting too dark reduce your oven temperature to 250 degrees.
8. Remove from oven and when cool enough to handle transfer to racks and cool completely.  Finished biscotti can be stored in airtight container for up to two months, or frozen for several months.