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Three almond biscotti with pineapple, coconut and topped with melted white chocolate.

Tropical Biscotti

A crisp and light biscotti with the sweet flavors of the tropics.
Course Biscotti
Cuisine Italian
Keyword Almond Biscotti with Pineapple and Coconut
Prep Time 20 minutes
Cook Time 45 minutes
Restine time 15 minutes
Servings 30 pieces
Calories 159kcal
Author Marisa


  • 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


  • 1/2 cup pure white chocolate chips melted
  • 3/4 cup sweetened flaked coconut


  • 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.


Calories: 159kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 58mg | Potassium: 91mg | Fiber: 1g | Sugar: 11g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg