Nutty Pina Colada Biscotti

Name: Nutty Pina Colada Biscotti
Prep time: 1 h 1 min
Cook time: 1 h 1 min
Total time: 1 h 1 min
Yield: 42
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon baking powder; 237 milliliters butter, softened; 2 teaspoons coconut extract; 118 milliliters chopped dried pineapple; 3 eggs; 1 liter all-purpose flour; 2 Tbsps pineapple juice; 237 milliliters shelled pistachio nuts; 2 Tbsps rum; 1 teaspoons salt; 118 milliliters sweetened flaked coconut; 355 milliliters white sugar

The recipe Nutty Pina Colada Biscotti can be made in about 1 hour and 1 minutes. One serving contains 147 calories, 2g of protein, and 6g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 42. If you have baking powder, pistachio nuts, salt, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. Plenty of people really liked this dessert.

Instructions

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.

Ingredients you will need

Coconut Extract

Pineapple Juice

Butter

Cream

Sugar

Egg

Rum

Equipment you will use

Bowl

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.

Ingredients you will need

Pistachio Nuts

Baking Powder

Pineapple

Coconut

All Purpose Flour

Salt

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface.

Ingredients you will need

Dough

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.

Ingredients you will need

Equipment you will use

Baking Sheet

Bake for 30 minutes in the preheated oven, until firm but not crisp.

Equipment you will use

Oven

Remove from the oven, and allow to cool for at least 10 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Biscotti

Equipment you will use

Serrated Knife

Baking Sheet

Cutting Board

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.

Ingredients you will need

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoon

baking powder 237milliliters

butter, softened 2teaspoons

coconut extract 118milliliters

chopped dried pineapple 3

eggs 1liter

all-purpose flour 2Tbsps

pineapple juice 237milliliters

shelled pistachio nuts 2Tbsps

rum 1teaspoons

salt 118milliliters

sweetened flaked coconut 355milliliters

white sugar

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies on the menu? Try pairing with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.