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How to Make Nutty Pina Colada Biscotti - A Step-by-Step Guide

Welcome to the ultimate tropical twist on a classic biscotti recipe - Nutty Pina Colada Biscotti! This delightful treat combines the flavors of rich coconut, sweet pineapple, and crunchy almonds for a truly indulgent dessert. Whether you're a biscotti connoisseur or just looking to add some pizzazz to your baking repertoire, this recipe is sure to impress.

With its origins in Italy, biscotti has become a beloved treat around the world. The twice-baked, long, and crunchy cookies are perfec...

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Ingredients

  • 4 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 ½ cups white sugar
  • 3 eggs
  • 2 tablespoons rum
  • 2 tablespoons pineapple juice
  • 1 ½ teaspoons coconut extract
  • 1 cup shelled pistachio nuts
  • ½ cup chopped dried pineapple
  • ½ cup sweetened flaked coconut

Information

  • Prep Time: 15 mins
  • Cook Time: 46 mins
  • Total Time: 1 hr 1 mins
  • Servings: 42
  • Yield: 3 1/2 dozen

  • In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
  • Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
  • Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
  • Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

    • Nutrition

    145 cal.

    • Total Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 25mg
    • Sodium: 88mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 1g
    • Total Sugars: 9g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 14mg
    • Iron: 1mg
    • Potassium: 65mg

    Categories

    Dessert recipes
    Baking recipes
    Cookie recipes
    Tropical recipes
    Nutty recipes