by An incredibly easy recipe for Almond Biscotti with Pineapple and Coconut.
These popular twice baked cookies are topped with a drizzle of melted white chocolate and a generous sprinkle of sweetened shredded coconut. Just because we all need a little indulgence once in a while!
This almond cookie recipe was inspired by a tropical themed party my daughter held years back when celebrating a milestone birthday.
She had opted out of a traditional birthday cake and instead requested mini vanilla cupcakes with a buttercream frosting and chocolate cream cheese cake pops, dipped in yellow candy melts.
I had also made dozens of the these light and crumbly biscotti, studded with sweetened flaked coconut, diced crystallized pineapple and chopped roasted almonds. Truly wonderful flavors of the tropics in every bite!
This recipe was posted way back in January of 2016 and just recently, I decided to refresh and update the photos and add new content.
They’re wonderfully easy to make and no stand mixer is required.
Just two bowls! One for stirring the dry ingredients and the other for whisking the wet ingredients.
You’ll be working with a firm cookie dough but still sticky so do flour your hands and work surface.
Also make sure your cookie sheet is ready and nearby to quickly transfer the rolled logs effortlessly. And don’t worry if it’s a less then perfect log because it will spread anyhow during the first baking.
Let’s get started!
How to Make Almond Biscotti with Pineapple and Coconut
Step 1: Place the flour, baking powder, salt, chopped almonds, shredded coconut and pineapple pieces in a large bowl. Stir to combine.
You can use a very sturdy whisk but a wooden spoon works better.
Step 2: Place the sugar, oil, eggs, vanilla and almond extracts in a separate large bowl. Whisk till combined.
Step 3: Stir the wet ingredients into the flour mixture until thoroughly combined.
Step 4: Transfer the dough onto a work surface and divide the dough into 2 equal portions.
Have ready nearby a parchment lined cookie sheet.
Step 5: Roll and shape the dough into 12 inch logs on a lightly floured work surface. Carefully transfer the logs on the prepared baking sheet.
Step 6: Brush the top and sides of the logs with the beaten egg white and bake in preheated oven for 30 minutes.
When ready, after the first bake, the cookie logs should feel firm to the touch.
Allow the logs to cool for 15 minutes before slicing and baking a second time.
Step 7: Slice the logs into 1/2 inch pieces and return the sliced biscotti to the baking sheet, standing upright for even baking. (Check below on how to slice biscotti)
Return to the oven and bake an additional 15 minutes.
These twice baked cookies are wonderful all on their own. But for a little extra indulgence, I like to drizzle the tops with melted white chocolate and a generous sprinkle of sweetened flaked coconut.
They have all the makings of a delicious and over the top cookie with the flavours of the tropics!
How To Slice Biscotti
I am often asked how to get ends that don’t break off while slicing. Here are my tips and tricks!
- Allow the cookie logs to cool 15 minutes before slicing. They’re much more pliable to a sharp knife while still warm.
- Point the tip of the sharp knife down and slice in one fluid motion. This always works best for me. And because these tropical biscotti are not the rock hard variety I don’t use a serrated knife.
- Also, because the pineapple pieces stick to the knife, I wipe the knife with a damp cloth between each slice. This way you’re assured clean and even neat slices.
How Long Do Biscotti Keep?
Although they will keep well in an airtight container for up to two weeks they will disappear oh so quickly!
Happy Baking!
Tropical Biscotti
Ingredients
- 2 cups of all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup roasted almonds, coarsely chopped
- 1/2 cup sweetened flaked coconut
- 2/3 cup chopped crystallized pineapple
- 1/2 cup olive oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 beaten egg white (For brushing logs before baking)
Topping
- 1/2 cup pure white chocolate chips (melted)
- 3/4 cup sweetened flaked coconut
Instructions
- Preheat oven to 325*
- Line a baking sheet with parchment paper.
- In a medium sized bowl, stir together the flour, baking powder, and salt with the chopped almonds, coconut and pineapple pieces.
- In a separate bowl, whisk together the olive oil, granulated sugar, eggs and both extracts.
- Stir the wet ingredients into the flour mixture until thoroughly combined.
- Transfer the dough onto a lightly floured work surface and divide equally in half.
- With lightly floured hands and work surface, roll each half into a log about 12 inches long .
- Transfer the logs to the prepared cookie sheet and brush the top and sides with the beaten egg white.
- Bake for 30 to 35 minutes, until the logs are golden brown and firm to the touch.
- Let the logs cool for 15 minutes.
- Transfer the logs one at a time onto a cutting board and slice diagonally into 1/2 inch pieces.
- Return the sliced biscotti to the baking tray, laying them upright.
- Place the tray back into the oven and bake for an additional 15 minutes.
- Let the biscotti cool completely before topping with the melted chocolate and coconut.
Melting Chocolate For Topping
- Melt the chocolate chips in a microwave safe bowl while stirring at 15 second intervals so that it doesn't scorch.
- Either brush or drizzle the melted chocolate over top of biscotti and sprinkle with shredded coconut.
- For easier drizzling, you can thin out the chocolate with a neutral tasting vegetable oil. About a teaspoon at a time til you achieve a consistency you like.
Nutrition
Hello Marisa,tku for another amazing and delicious recipe!!! Biscotties are a favorite at our place,they seam to dissappear faster than I can make them, a perfect desert with coffee! And may I add that this blog has brought big tears to my eyes!!!!may God guide your dad in serenity, love, and in a painless path ,as he one day will join up with his loving wife(your mom)! Take the precious time with him! Ciao love you!
Thank-you so much Carmie for taking the time to comment, your support means a lot! You are so thoughtful! xxx
The biscotti looks delicious and is photographed beautifully…So sorry to hear about your father…will be praying for him and your family for healing – we will all be here when you return… 🙂
Prayers are very much appreciated and thank-you for the kind words Linda! xxx
Marisa, Great job! I like all of the photos!
Thank-you Min!
My thoughts are with you. And thanks for the recipe, looks delicious
Thank-you so much!!
Marisa, your biscotti looks wonderful … thank you so much for sharing. I am so very sorry to hear about your father — please know that we are here for you. You and your family are in my thoughts and prayers, dear Marisa.
Thank-you Anna, that is very sweet of you and your prayers are very much appreciated!
You are so right Nadia and thank-you so much for your kind words…it means a lot!
Thank you for sharing this painful information. I’m sorry to hear about your mom and dad. Stay strong. Your family will be in my prayers.
Thank-you so much Magda, That is very kind of you. xxx
first a very lovely recipe and presentation! The tips are great too! I am so sorry to hear about your father! I am here if you need me! I have been wondering where you were and hoping all is well with you and your family! Much love and a huge hug from me dear Marisa!! xxx
Thanks Lynn, your kind words mean a lot to me! I am taking it day by day and will be checking my reader daily… I do not want to miss anything and will be back posting recipes every chance I get. Big hugs…xxx
Hugs dear xxx
Biscotti is one of my favorite things! These look beautiful!
Me too! I always sensed we were souls sisters Sadie…lol
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Beautiful biscotti, Marisa…Love this tropical twist! Love, prayers & blessings to your father, Hon. God’s blessings to you & your family…we love you, Marisa <3
Thank-you so much my dear Lana xxx
What a creative twist on an Italian classic – Tanti Auguri to you daughter!
Mille grazie bella ?
You have been missed….so very sorry about your father….you are in my thoughts and I will be sending peaceful energy your way…..and wow what a great recipe…sounds like your daughter had a great BD…..again so sorry about your dad…XXX kat
Yes, my daughter had the best BD! Thank-you so much for your kind words, I appreciate it xx
I’ve never made biscotti. Something to rectify. Your pictures are lovely.
Thank-you Sally 🙂
Marisa I’m so sorry to hear about your dad. Enjoy the time with him as much as possible and take care of yourself too.
I loved the flavors of this biscotti. I love any biscotti lol. It’s probably my most loved cookie and I always have some in the cupboard. Best with a hot tea after dinner 🙂 I am definitely trying these ones!
Renee xo
Thanks Renee, that is very kind of you. Enjoy the biscotti, these are great dunked in a cup of tea. xxx
What yummy looking biscotti’s!!!These definitely are something delicious that I need to try.. thanks for the idea!
You are very welcome…enjoy!
Wow! I thought the secrets in making these made dead. I’m so glad to have found this post, thanks!
I’m so sorry to her about your dad’s condition, hope he’ll feel better soon.
Thank-you!
Marisa,
I am sorry that i had missed this post.Your recent biscotti post led me to this super yummy and picture perfect biscotti post.
I hope your dad is doing okay. It must be such a difficult time for you.You are in my thoughts.
Take care,
Sandhya
Thank-you Sandhya but sadly my dad lost his battle with cancer in February. It was a trying time for us but he led a full life and now is at peace…watching a loved one suffer is the hardest part!! xxx
I am so sorry to hear that Marissa. But I agree with you that we do not want to see our loved ones suffer. I lost my dad last year in March, so I can relate.
Hugs,
Sandhya
So sorry to hear about your dad Sandhya! One is never really ready to lose a loved one, sending big hugs your way!!!
Thanks so much Marisa.
xxx
Marisa – I just found your amazing blog. I want to say I am hoping all the best for your Dad. That the doctors can give him the best possible care. Your biscotti looks amazing. You are a wonderful photographer.
Thank-you so much for dropping by and leaving a sweet comment! Sadly my dad passed away, he is now at peace! xxx
Oh Marisa. I am sorry for your loss. Sending you a big hug.
Thank-you xxx
You left out of your recipe when to add the sugar.
Hi Gail, I’m glad I checked my messages just before heading out the door. Thanks so much for letting me know and my apologies if it inconvenienced you in any way! Just updated!
Look wonderful together.
Thank you Keira, it’s a wonderful combo!
Hi Marisa! I’m responding to your request from BlogAid for a comment test.
Thank you Shea much appreciated. Thankfully the issue is resolved.
Ohh these look so good. I love Biscotti and tropical flavours, so I need to give these a try. Also popping over from Blog Aid.
Thanks so much Sharon, you’ve been a great help and my apologies for late reply!
Hi😊 I was wondering if I can use fresh pineapple instead of the sugared ones and also after step 6-7 if I can freeze the dough to bake the later?
Hi Marisa,
I love all the step by step instructions and pictures, I made these this past weekend and everyone loved them, I will definitely make them again. Thankyou so much for sharing the recipe. I love your blog ❤️
Hi Marisa,
I love all the step by step instructions and pictures, I made these this past weekend and everyone loved them, I will definitely make them again. I love your site ❤️
I’m happy to hear this Crissy…these are my daughter’s favourite!