Nutty Pina Colada Biscotti

A refreshing biscotti reminiscent of the tropical drink. Great with tea or coffee! I never really measure the ingredients after rum but I've tried to approximate for you... My friends LOVE this recipe!

• Preparation Time: 15 mins
• Cooking Time: 46 mins
• Total Time: 1 hr 1 mins
• Calories: 145 Calories

Ingredients

• ½ teaspoon salt
• 1 cup butter, softened
• 1 teaspoon baking powder
• 1 ½ cups white sugar
• 3 eggs
• 2 tablespoons rum
• 4 ¼ cups all-purpose flour
• ½ cup sweetened flaked coconut
• 1 ½ teaspoons coconut extract
• 2 tablespoons pineapple juice
• 1 cup shelled pistachio nuts
• ½ cup chopped dried pineapple

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

Step 2

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.

Step 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.

Step 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.

Step 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. Cool completely, then store in an airtight container.