Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

Home » Biscotti » Tropical Biscotti

Tropical Biscotti

by 45 Comments

Jump to Recipe Print Recipe

Tropical Biscotti

I have been away from my blog for most of the month for a couple of reasons…but first let me share these deliciously simple tropical biscotti with you!

Last weekend we celebrated my beautiful, bright and vivacious daughter’s birthday. It was such a fun filled evening spent with close family members and only about 35 amazing friends of hers…lol.

 She chose to organize her own birthday bash and did so very well I might add. From choosing the restaurant, the menu and the D.J. We dined on Moroccan food and danced the night away to a tropical themed birthday party.

She also 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.

Tropical Biscotti

Inspired by the tropical theme, I made dozens of the these light and crisp biscotti, studded with sweetened flaked coconut, diced crystallized pineapple and chopped roasted almonds. Truly wonderful flavors of the tropics in every bite!

Tropical Biscotti

These tropical biscotti are incredibly easy to make. No stand mixer is required. Just two bowls, one for stirring the dry ingredients and the other to whisk together the wet ingredients which are then combined together in one bowl to form the biscotti dough. Now, some might find rolling the dough into logs a bit tricky but what helps is having your work surface and hands dusted with flour. Also make sure your cookie sheet is ready and nearby to quickly transfer the rolled logs effortlessly and don’t worry if it is a less then perfect log because it will spread anyhow during the first baking.

Tropical Biscotti

I am often asked how to get ends that do not break off while slicing. First thing is that I only let them cool 15 minutes before slicing. This way they are still warm and more pliable to a sharp knife. Pointing the tip of the knife down and slicing in one fluid motion also works best for me and because these tropical biscotti are not the rock hard variety I do not use a serrated knife.

Tropical Biscotti

These tropical biscotti got rave reviews at my daughter’s birthday party! Although they will keep well in an airtight container for up to two weeks they will disappear oh so quickly!

tropical biscotti

Now, on a slightly different note. I embarked on this blogging journey one year ago, shortly after my mom passed away. It is a wonderful learning experience and I feel extremely blessed to share my space with the blogging community. However just this past summer my dad was diagnosed with metastatic lung cancer which simply means a cancer that originated in the lungs and spread to other parts of the body. I mention this because I may not be able to share recipes as frequently as I wish to because his health is deteriorating.

But rest assured, I will be back as often as I can…

 

 

tropical-biscotti
Print Pin

Tropical Biscotti

A crisp and light biscotti with the sweet flavors of the tropics.
Course Biscotti
Cuisine Italian
Servings 40 pieces
Author Marisa

Ingredients

  • 1 1/2 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 unsalted butter melted
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • For brushing:
  • 1 beaten egg white

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 chopped pineapple pieces.
  • In a separate bowl, whisk together the melted butter, granulated sugar, egg, egg white and both extracts then stir 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 roll each half into a log about 12 inches long . Transfer to the prepared cookie sheet. Brush the logs with the beaten egg white.
  • Bake for 30 minutes, until the logs are golden brown. 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 or just until they start to brown around the edges.
  • Let the biscotti cool completely before storing in an airtight container. They will keep for about two weeks.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

 

Reader Interactions

Comments

  1. Carmie

    January 26, 2016 at 12:44 pm

    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!

    Reply

  2. Linda

    January 26, 2016 at 1:00 pm

    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… 🙂

    Reply

  5. Anna

    January 26, 2016 at 3:28 pm

    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.

    Reply

  8. Lynz Real Cooking

    January 27, 2016 at 8:37 am

    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

    Reply

  12. New Journey

    February 5, 2016 at 7:23 pm

    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

    Reply

  14. SweetRevelations

    February 15, 2016 at 6:50 pm

    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

    Reply

  16. FrugalEnginerds

    March 15, 2016 at 11:12 pm

    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.

    Reply

  17. Sandhya

    June 4, 2016 at 7:51 am

    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

    Reply

  18. beeorganizedwithpamela

    June 10, 2016 at 8:58 pm

    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.

    Reply

    • Marisa

      September 15, 2018 at 2:04 pm

      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!

      Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.