Pineapple Biscotti 2008

andypandy's Note:

Dad loves pineapple, so I tried this recipe, and it is a very nice biscuit.

• Total Time: 1 hrs 10 mins
• Prep Time: 25 mins
• Cook Time: 45 mins

Ingredients:

Yield: 18 cookies

• 1 ¼ cups dried pineapple , chopped
• 2 cups hot water
• 2 cups all-purpose flour
• 1 ¼ teaspoons baking powder
• ¾ teaspoon cinnamon
• 1⁄8; teaspoon nutmeg
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup canola oil
• 2 tablespoons orange zest
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Directions:

1. Chop pineapple and place in a bowl, cover with the hot water, to plump fruit, cover with saran and set aside for about 15 minutes.
2. In another large bowl sift measured dry ingredients, flour, spices, salt, and powder and stir to blend well.
3. In a large bowl, cream the sugar with the eggs until light and fluffy, add in the oil, zest, and vanilla.
4. Drain the pineapple well, ( throw away the water it is not needed) and add drained pineapple to the egg sugar mixture.
5. Now add the dry ingredients and mix well.
6. Cover with saran and let chill about one hour.
7. Preheat the oven to 325 degrees.
8. Knead the chilled dough until smooth, shape into a 12 " x 4" log on a greased cookie sheet.
9. Flatten down slightly to shape, sprinkle with decorating or pearl sugar, and press to adhere if desired.
10. Bake until edges are browned about 25 minutes.
11. Remove to a wire rack and lower oven temperature to 275 degrees.
12. After letting the log cool about 15 minutes, with a serrated bladed knife slice into 3/4 inch bars diagonally.
13. Place cut side down onto greased baking sheet or parchment and bake another 20 minutes, turning once.
14. Remove and cool completely before storing air tight.

Reviews

[So Cal Gal]

Of all the biscotti I've ever eaten, this is among the best! It has the most wonderful spiced pineapple flavor, and a texture that's both crisp and soft (soft from the dried pineapple). I baked a half batch, and made a few minor changes--all of which worked out fine. The chilled dough seemed too sticky to knead, so I just shaped it into a log with a rubber spatula; I adapted the oven temperatures and bake times to accommodate my 1956 O'Keefe & Merritt oven (which balks at any temperature below 350 degrees); and I drizzled melted white chocolate over the top of each biscotti after baking. And before Christmas, I'm going to do it again and make some more! Thanks for posting, andypandy! (Made for Let's P-A-R-T-Y! 2011.)