Pina Colada Biscotti
- Ready In:
- 1hr 6mins
- Ingredients:
- 12
- Yields:
-
3 1/2 dozen
ingredients
- 4 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup butter, softened
- 1 1⁄3 cups white sugar
- 3 eggs
- 2 tablespoons rum
- 2 tablespoons pineapple juice
- 1 1⁄2 teaspoons coconut extract
- 1 cup shelled pistachio nut
- 1⁄2 cup chopped dried pineapple
- 1⁄2 cup sweetened flaked coconut
directions
- 1. 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.
- 2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. Cool completely, then store in an airtight container.
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