A crisp and light biscotti with the sweet flavors of the tropics.
Servings 40 pieces
- 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
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.