Pineapple Biscotti 2008 Recipes

PINEAPPLE BISCOTTI 2008

Steps:

• Chop pineapple and place in a bowl, cover with the hot water, to plump fruit, cover with saran and set aside for about 15 minutes.
• In another large bowl sift measured dry ingredients, flour, spices, salt, and powder and stir to blend well.
• In a large bowl, cream the sugar with the eggs until light and fluffy, add in the oil, zest, and vanilla.
• Drain the pineapple well, ( throw away the water it is not needed) and add drained pineapple to the egg sugar mixture.
• Now add the dry ingredients and mix well.
• Cover with saran and let chill about one hour.
• Preheat the oven to 325 degrees.
• Knead the chilled dough until smooth, shape into a 12 " x 4" log on a greased cookie sheet.
• Flatten down slightly to shape, sprinkle with decorating or pearl sugar, and press to adhere if desired.
• Bake until edges are browned about 25 minutes.
• Remove to a wire rack and lower oven temperature to 275 degrees.
• After letting the log cool about 15 minutes, with a serrated bladed knife slice into 3/4 inch bars diagonally.
• Place cut side down onto greased baking sheet or parchment and bake another 20 minutes, turning once.
• Remove and cool completely before storing air tight.

PINA COLADA BISCOTTI

Steps:

• 1. In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
• 2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
• 3. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
• 4. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
• 5. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted.
• 6. Cool completely, then store in an airtight container.

NUTTY PINA COLADA BISCOTTI

Steps:

• In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
• Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
• Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
• Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.