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!
Ingredients
- ¼ cups all-purpose flour: 4 piece
- baking powder: 1 tsp
- salt: 0.5 tsp
- butter: 1 cup (softened)
- ½ cups white sugar: 1 piece
- eggs: 3 piece
- rum: 2 Tbsp
- pineapple juice: 2 Tbsp
- ½ teaspoons coconut extract: 1 piece
- shelled pistachio nuts: 1 cup
- dried pineapple: 0.5 cup (chopped)
- sweetened flaked coconut: 0.5 cup
Metric Conversion
Stages of cooking
-
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.
