Nutty Pina Colada Biscotti

Recipe View 7 mins In a large mixing bowl, cream together the softened butter and 1 1/3 cups of sugar until light and fluffy. (Approx. 5 minutes). Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the rum, pineapple juice, and coconut extract until the mixture is well combined. (Approx. 2 minutes)

Recipe View 5 mins In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the pistachio nuts, dried pineapple, and flaked coconut until they are evenly distributed throughout the dough. (Approx. 5 minutes)

Recipe View 10 mins Cover the dough and refrigerate for 10 minutes to allow the flavors to meld and the dough to firm up slightly.

Recipe View 0 mins Preheat your oven to 350°F (175°C). Lightly grease two baking sheets.

Recipe View 10 mins Divide the dough into four equal portions. On a lightly floured surface, shape each portion into a 12-inch long log. Place two logs on each prepared baking sheet, ensuring at least 2 inches of space between each log. Gently flatten the logs until they are about 3 inches wide. (Approx. 10 minutes)

Recipe View 40 mins Bake in the preheated oven for 30 minutes, or until the logs are firm but not crisp. Remove from the oven and let cool on the baking sheets for at least 10 minutes.

Recipe View 5 mins Transfer the slightly cooled biscotti logs to a cutting board. Use a serrated knife to cut the logs into 3/4-inch wide diagonal slices. (Approx. 5 minutes)

Recipe View 16 mins Arrange the biscotti slices cut-side down on the baking sheets. Return to the oven and bake for 8 minutes. Flip the biscotti slices over and bake for another 8 minutes, or until they are lightly toasted and golden brown. (Approx. 16 minutes)

Recipe View 30 mins Remove from the oven and let the biscotti cool completely on the baking sheets before storing in an airtight container. (Approx. 30 minutes)