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Coconut Pineapple Biscotti

Coconut Pineapple Biscotti

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Makes about 40.
By Dennis W. Viau; my own creation.

These biscotti are sweet and delicious. Biscotti is good in almost any form, but this one seems to stick in the mind. The first time I made this I hit the right balance of coconut and pineapple. Neither flavor overpowers the other. It is perfect with coffee or tea.

Ingredients:

4 cups (20 oz./570g) all-purpose flour
1¾ cups (330g) sugar
1½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 8-ounce (227g) tubs bakers pineapple (typically found on the bakers aisle in the grocery store)
1 cup (86g) rolled oats—AKA old fashioned oats
2 cups (5 ounces/140g) shredded coconut
Optional, for garnish:
1 egg
¼ cup (43g) raw sugar
½ cup (35g) shredded coconut

Directions:

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine 4 eggs, vanilla, and almond extract in another bowl.

Place ¾ of the pineapple in a food processor with the oats and ¾ of the coconut. Grind until fairly smooth, about 10 seconds. Add the remaining pineapple and grind about 3 seconds.

Add the combined wet ingredients, the pineapple mixture, and the remaining coconut to the flour mixture and combine until dry enough to knead. Transfer to the counter and knead until smooth. It will be stiff and sticky. Divide in half and shape into two long loaves to fit an 11x17-inch (28x43cm) baking sheet greased well or lined with parchment paper (baking parchment).

Heat the oven to 350°F (175°C) with a rack in the upper third of the oven.

Optional: Beat an egg with a teaspoon of water to make an egg wash. Using a pastry brush, coat the loaves with egg wash and garnish with raw sugar and shredded coconut.

Bake 45 minutes. Remove from the oven and reduce the oven temperature to 175°F (80°C). Allow loaves to cool a few minutes, until comfortable to handle. Slice diagonally into biscotti about 3/8 inch (1cm) thick. Arrange on the baking sheet with a little space between the biscotti. Bake an additional 45 to 60 minutes until thoroughly dry.

Allow to cool and store in an air-tight container. Serve with coffee or tea, or your favorite dessert wine.