PINEAPPLE BISCOTTI 2008
Make and share this Pineapple Biscotti 2008 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h10m
Yield 18 cookies
Number Of Ingredients 13
Steps:
- 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.
- In another large bowl sift measured dry ingredients, flour, spices, salt, and powder and stir to blend well.
- In a large bowl, cream the sugar with the eggs until light and fluffy, add in the oil, zest, and vanilla.
- Drain the pineapple well, ( throw away the water it is not needed) and add drained pineapple to the egg sugar mixture.
- Now add the dry ingredients and mix well.
- Cover with saran and let chill about one hour.
- Preheat the oven to 325 degrees.
- Knead the chilled dough until smooth, shape into a 12 " x 4" log on a greased cookie sheet.
- Flatten down slightly to shape, sprinkle with decorating or pearl sugar, and press to adhere if desired.
- Bake until edges are browned about 25 minutes.
- Remove to a wire rack and lower oven temperature to 275 degrees.
- After letting the log cool about 15 minutes, with a serrated bladed knife slice into 3/4 inch bars diagonally.
- Place cut side down onto greased baking sheet or parchment and bake another 20 minutes, turning once.
- Remove and cool completely before storing air tight.
Nutrition Facts : Calories 188.6, Fat 11, SaturatedFat 1, Cholesterol 20.7, Sodium 99, Carbohydrate 20.2, Fiber 0.9, Sugar 8.6, Protein 3.1
NUTTY PINA COLADA BISCOTTI
A refreshing biscotti reminiscent of the tropical drink. Great with tea or coffee! I never really measure the ingredients after rum but I've tried to approximate for you... My friends LOVE this recipe!
Provided by Mc Coy
Categories World Cuisine Recipes European Italian
Time 1h1m
Yield 42
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 145.3 calories, Carbohydrate 19.4 g, Cholesterol 24.9 mg, Fat 6.5 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 3.3 g, Sodium 87.7 mg, Sugar 9 g
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