• 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.