If you love to drink a cold Piña Colada then you'll love this treat. Piña Colada Biscotti is packed with a tropical flavor combination of pineapple and coconut. It' brightens any day and welcomes the warm weather, giving you all the happy feelings! #EasterSweetsWeek
1cupPistachiosor any other nut of choice, chopped (optional)
Heat oven to 350 degrees. Prep two cookie sheets with parchment paper. Set aside.
Mix the flour, baking powder and salt in a bowl and set aside.
In a mixed combine the softened butter and sugar together until well combined and fluffy.
Add in the eggs, one at a time. Mixing well after each one.
Stir in the Amaretto (or Brandy), pineapple juice and coconut extract until well blended.
In two or three intervals start adding in the flour mixture.
Toss in the dried pineapples, sweetened flaked coconuts and pistachios (if you chose to add in some).
Cover mixture and refrigerate for about 10 minutes.
Divide the dough in 4 equal parts.
Form each piece of dough into a 12 inch log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pad down until they are about 3 inches wide. Note: They should be at least 2 inches of space between each log.
Bake for 25 minutes, until firm but not crisp.
Remove from the oven, and allow to cool for at least 10 minutes.
Place the biscotti bars on a cutting board, and use serrated knife to cut into 3/4 inch wide diagonal slices.
Return the slices to the baking sheet cut side down. Return to the oven an bake for 8 minutes.
Then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted.
Cool completely, and enjoy! Store any left overs in an air tight container.
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