Sunday, October 14, 2007

Summertime Biscotti's in the Fall

Out of all the cookies I've baked, it seems that my boyfriend's mother likes bicotti's the most. Not sure if this has anything to do with her enjoyment of coffee, but this biscotti recipe sure is a crowd pleaser (although I have to admit that I haven't tried any other recipes). Instead of pistachios & dried cranberries (for the holidays), I used dried pineapples & macadamia nuts + coconut extract. I'm normally a big fan of chewy cookies, so I make these for other people who like them.
Pineapple-Macadamia Coconut Biscotti
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1 tsp coconut extract
2 large eggs

3/4 cup macadmia nuts, coarsely chopped
2/3 cup dried pineapple, chunks

6 ounces good-quality white chocolate, chopped & melted

  • Preheat the oven to 350 degrees F.
  • Line a heavy large baking sheet with parchment paper.
  • Whisk the flour, baking powder & salt in a medium bowl to blend.
  • Using an electric mixer, beat the sugar, butter, lemon zest, and coconut extract in a large bowl to blend. Beat in the eggs 1 at a time.
  • Add the flour mixture & beat just until blended. Stir in the macadmia nuts & pineapples.
  • Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for at least 1 - 2 hours.
  • Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
  • Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Drizzle over biscotti or dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

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