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.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 24

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

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.

Step 4

Beat in the eggs one at a time, followed by the vanilla extract, ensuring each ingredient is fully incorporated before proceeding.

Step 5

Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Avoid overmixing.

Step 6

Fold in the chopped dried pineapple and slivered almonds (if using) using a spatula or wooden spoon.

Step 7

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.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.

Step 9

Remove the logs from the oven and allow them to cool for 10-15 minutes. Reduce the oven temperature to 325°F (160°C).

Step 10

Using a serrated knife, carefully slice the logs diagonally into 3/4-inch-thick biscotti pieces.

Step 11

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.

Step 12

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

Serving size	(576.3g)

Amount per serving	% Daily Value*
Calories	1874.5

Total Fat 43.1g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat g
Cholesterol 558mg	0%
Sodium 1272.4mg	0%
Total Carbohydrate 359.7g	0%
Dietary Fiber 14g	0%
Total Sugars 323.1g
Protein 32.9g	0%

Vitamin D 123IU	0%
Calcium 294.6mg	0%
Iron 5.8mg	0%
Potassium 1096mg	0%

*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.

Source of Calories

Fat: 19.8%

Protein: 6.7%

Carbs: 73.5%