Pineapple Biscotti 2008
Transport your taste buds to a tropical paradise with Pineapple Biscotti 2008, a delightfully crisp and flavorful cookie that brings together the classic Italian treat with an exotic twist. This twice-baked delicacy features finely chopped dried pineapple for a pop of fruity sweetness and optional slivered almonds for a delightful crunch. Perfectly balanced with a light vanilla aroma and buttery richness, these biscotti are baked to golden perfection, offering a satisfying snap. Ideal for pairing with morning coffee, afternoon tea, or as an elegant dessert accompaniment, this recipe is easy to prepare with just 20 minutes of prep time. Whether you're indulging at home or sharing with friends, Pineapple Biscotti 2008 offers a refreshing upgrade to your traditional biscotti repertoire.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 3 eggs
- 1 teaspoons vanilla extract
- 1 cup dried pineapple, finely chopped
- 0.5 cups slivered almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract, ensuring each ingredient is fully incorporated before proceeding.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Avoid overmixing.
Fold in the chopped dried pineapple and slivered almonds (if using) using a spatula or wooden spoon.
Divide the dough in half. On a lightly floured surface, shape each portion into a log approximately 10 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, spacing them apart as they will slightly spread during baking.
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
Remove the logs from the oven and allow them to cool for 10-15 minutes. Reduce the oven temperature to 325°F (160°C).
Using a serrated knife, carefully slice the logs diagonally into 3/4-inch-thick biscotti pieces.
Arrange the slices cut-side down on the baking sheet. Return them to the oven and bake for an additional 10 minutes, then flip each biscotti and bake for another 10 minutes. They should become golden and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 323.1 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 295 mg | 23% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1096 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
