If you like piña coladas, you’ll love Piña Colada Biscotti! The pineapple bits, the toasted coconut, the macadamia nuts will have you dreaming of a tropical island with warm breezes and rich luscious drinks that include little colorful umbrellas stuck inside of the glasses. Absolutely delicious! Unlike the drink though, this Italian cookie recipe doesn’t include alcohol, but it really doesn’t matter once you take that first bite.
How Piña Colada Biscotti began
Piña Colada Biscotti is not your usual Italian biscotti flavor, but who cares?? The biscotti are that good. Isn’t it great to let your imagination fly and give your taste buds an exotic treat?
We love combining different flavors instead of just duplicating what we’ve always done. Each year when we make our double-baked biscotti, we aim for at least one new flavor.
Do you have a favorite biscotti? It seems like every time we come up with a new flavor we proclaim that it’s the best one. But that’s only until the next new biscotti recipe. They are all great!
The Christmas cookies tradition
Although we make a variety of biscotti now, we don’t make Christmas sweets like we used to. Christmas cookies, candies, and bread covered the counters and dining table. My heavens, I remember how it was always a challenge to see how many types of cookies and candies I could come up with.
Helen, my dear mother-in-law, would start her cookies even before Thanksgiving. She would make dozens and dozens of sugar cookies and painstakingly paint them in great detail. They were beautiful. When I made and decorated them, after the first two dozen, I lost patience and I ended up slapping some white royal icing on them, sprinkling them with colored sugar and calling the job done.
Ecco, finito!!!!
*sigh* It seems just like yesterday.
Those were the days when we had little ones at home and lots of neighbors to give all those goodies to. Now our kids are all grown and what we once did just kind of evolved into something totally different.
More than Christmas cookies
Yes, we’ve fallen into creating new traditions. . . soft pretzels and spicy cheese for dipping, for one.
Believe me, there are absolutely no complaints with this part of the tradition. You see this year we made 12 dozen soft pretzels, each family getting 4 dozen pretzels a piece.
It was a bit of an assembly line here but we enjoyed doing it. With the pretzels, each family gets 2 quarts of spicy cheese dipping sauce. Now, along with the pretzels we also include the double-baked cookies that we made.
And to top this all off, we divvied up a 5-gallon bucket of Spicy Party Mix that we made and do make every December.
Yes indeed, the grandsons are especially pleased with these traditions. Cookies you can get any time, anywhere, but not nonna and papa’s pretzels and spicy cheese dip, party mix, and biscotti.
They believe that there is nothing quite like taking a pretzel out of the freezer, warming it up along with the spicy cheese, then sitting down for a nice relaxing moment and enjoy each and every bite.
The Party Mix is just as popular. One year our oldest grandson made a request for his birthday — our spicy party mix. His birthday is in June. . . did we make it??
Well of course we did!! He’s our grandson 🙂
Italian double-baked cookies travel well.
One of the reasons we started making double-baked cookies is because they travel so well, and to be honest, we just didn’t know how to reciprocate in the gift-giving department.
Our solution was food. We used to send these Italian cookies and party mix to several family members and friends but eventually, we mutually decided to cut down.
Now we only send one package of biscotti out of town and the rest are given to our immediate family and close neighbors. The Piña Colada biscotti have always been especially popular.
Every time we’ve ever taken them somewhere for people to sample we’ve always had many requests for the recipe. We certainly hope you try our Piña Colada Biscotti recipe — we’re certain it will become a favorite.
More cookies that travel well
Everyone loves these cookies!
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED . . .
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Thank you for being a part of All Our Way!
Piña Colada Biscotti A Tropical Delight
We’ve come a long way from Anise or Vanilla flavored biscotti. The flavors now our countless and our tropical flavor of coconut, pineapple, and macadamia nut double-baked cookie recipe is a favorite. These Italian cookies are not overly sweet but they certainly satisfy those craving something sweet. They are a favorite with family and friends. Try them and see if they don’t become a favorite with you too.
If you like this recipe, please consider giving it a five-star rating.
Piña Colada Biscotti
Ingredients
- 5 Tablespoons melted butter
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup unbleached all-purpose flour
- 3/4 cup semolina flour fine grind
- 3/4 cup toasted coconut
- 1/2 cup chopped dried pineapple
- 1/2 chopped macadamia nuts
Instructions
- Preheat oven to 350 F degrees. Using pencil and ruler, draw a 10 1/2 X 4 inch rectangle on a piece of kitchen parchment. Spray kitchen parchment with vegetable oil spray on unmarked side and place pencil side down on baking sheet.
- In a bowl add the semolina flour, all-purpose flour salt and baking powder. Whisk to thoroughly combine.
- In a food processor mix eggs until lightened in color and almost double in volume, about 3 minutes. With processor running, slowly add sugar until combined, about 15 seconds. Add melted butter and vanilla extract and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of the flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture then the pineapple, coconut and nuts. Gently fold until combined.
- Using floured hands, form the dough into a 10 1/2 X 4 inch rectangle using the penciled lines a s a guide. Spray the loaf lightly with oil spray. Using rubber spatula that is lightly coated with oil spray, smooth tops and sides of the rectangle. Using a sharp knife coated with oil spray, cut the loaf in half making it into two -- 2 X 10 1/2 inch loaves. Separate loaves leaving 2 inches between them. Here we put a 4 X 14 inch strip of oiled parchment in-between the loaves, tucking the oiled strip under the cut loaves and leaving the 2 inch gap between the loaves. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.
- Remove from oven and let cool on baking sheet for 25 minutes. Transfer loaves to cutting board. Gently mist water on top of loaf and on a serrated knife. Slice each loaf on a slight diagonal into 3/4 inch-thick-slices. Lay slices, cut side down, about 1/4 inches apart on a wire rack set in a rimmed baking sheet. Bake until crisp and lightly golden, about 35 minutes. Let cool completely before serving. Biscotti can b stored in an airtight container for up to 1 month or frozen until ready to serve.
Nutrition
Note: Recipes and content from ©All Our Way is copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information please link to this post. Grazie.
SaveSave
English
Dutch
French
German
Italian
Portuguese
Russian
Spanish
Jenni LeBaron says
November 4, 2018 at 7:30 pmThese sound wonderful. I bet the macadamia nuts are so buttery in these and the pineapple and coconut add the perfect sweetness. These remind me of Hawaii.
Jyothi (Jo) says
October 28, 2018 at 11:48 amI’ve made so many variety of biscotti but not this tropical flavors with pineapple. Looks absolutely delicious and I can only imagine the wonderful summery flavors in this biscotti.
Pavani says
October 14, 2018 at 6:02 pmI love baking and eating biscotti. Your pina-colada biscotti sounds just perfect to bake any time of the year.
Thanks for sharing ideas for edible gifts during the holiday season. I’m thinking that party mix would be a hit with my family as well.
Catherine says
October 14, 2018 at 2:45 pmDear Marisa, I was just telling my kids about the holiday traditions we had growing up and how I wish I could take them back in time with me to experience just one Christmas in my house growing up. I don’t know how my mother did it each year and in a small work kitchen. Batches of cookies, different cakes, pastries…she did it all. I wish I could make what she made! It brings back so many fond memories.
I love your twist on Biscotti here…these sound marvelous dear. I’d love one with my coffee this evening. XO
Catalina says
October 14, 2018 at 7:16 amWe are baking cookies every Sunday in our family. I am looking always for new cookie recipes. I am so curious to try these biscotti!
Veena Azmanov says
October 13, 2018 at 3:29 pmThese biscotti sounds so exotic. I love the flavors and how crisp these biscotti look. I haven’t made some in years so I must try to make this soon. My husband will love this.
April says
October 13, 2018 at 11:35 amI think someone asked me a few days ago if I liked piña coladas. I said – I love them! Well, I guess that is why piña colada biscotti will be perfect on my table! The bare fact that they come with macademia nuts is enough for me to try the recipe, too – I can’t live without them!
Dan Zehr says
October 13, 2018 at 4:53 amNow this will be my favorite biscotti. This is a really unique recipe. Your recipes are always great and this impressed me again. THANKS!
Mahy Elamin says
October 13, 2018 at 4:13 aman interesting snack. A simple list of ingredients. That’s what I love. Of course I want to try your recipe. I think it’s really tasty. THANKS!
Denay DeGuzman says
October 13, 2018 at 12:32 amI love homemade biscotti. I look forward to trying your delicious flavorful recipe!
Lauren Vavala says
October 12, 2018 at 8:24 pmI always gravitate towards the chocolate dipped almond biscotti, but I am absolutely loving this tropical version – great recipe!
Dianna says
October 12, 2018 at 7:38 pmThese pina colada biscotti sounds so good. I would love to relax in the garden and dunk these delicious biscottis in my coffee.
Claudia Lamascolo says
October 12, 2018 at 4:55 pmThis is so creative! I love trying new flavors for biscotti. Its unfortunate my family always says why didnt you make the anisette, still their favorite. My daughterinlaw and me will love these because we love the pina colada so I need to make these for just us!
Gloria says
October 12, 2018 at 4:51 pmI have had all kinds of biscotti, but NEVER this flavour. Sounds totally delicious, and perfect to that “vacation” feeling….even if I am not on one. These would be great for a beach themed party too. Now, just trying to figure out the perfect coffee to make?
Karyl Henry says
October 12, 2018 at 3:28 pmOh wow, what a great twist! And even though the biscotti doesn’t have any alcohol, there’s no reason you can’t enjoy them with a cocktail 🙂
Molly Kumar says
December 21, 2015 at 7:02 pmLove Pina Colada & Biscotti – So I’m definitely loving your recipe. I wish they would magically appear out of the screen 🙂
Marisa Franca says
December 22, 2015 at 7:56 amI wish I could magically hand them to you 🙂
Framed Recipes says
December 21, 2015 at 6:46 pmWhat a wonderful idea… I love coconut, can’t wit to try it in Biscotti. :)- Sreelatha
Marisa Franca says
December 22, 2015 at 7:55 amThank you for commenting — let me know how you like it.
Kylee @ Kylee Cooks says
December 21, 2015 at 5:56 pmOMG!! I love biscotti, but never thought to try a pina colada version. Cause I like those too!*
*and walks in the rain, in case you were wondering
Marisa Franca says
December 21, 2015 at 6:09 pmMake them and let me know how you like them. I’ve always had so many compliments on them 🙂
Marisa says
December 21, 2015 at 10:48 amHi Marisa, that is one flavour combination I never tried. Sounds wonderful!!!
Marisa Franca says
December 21, 2015 at 1:36 pmIt is such a great taste — getting away from the typical almond/vanilla. Hope you try it.
Adri says
December 21, 2015 at 8:55 amI love this! I have never thought of a tropical twist on biscotti. I guess the closest I have come is to add coconut, but this pineapple idea sounds terrific. I love it when clever cooks update the classics. Buon natale a te!
Marisa Franca says
December 21, 2015 at 1:37 pmThank you for the Christmas wish!! Hope you give this recipe a try.
Debbie & George Brannam says
December 19, 2015 at 7:25 amGeorge says he doesn’t remember getting a sample of your biscotti… We love your stories, but we look forward to your visits even more!! Merry Christmas!
Marisa Franca says
December 19, 2015 at 7:43 amWe will just have to remedy that 🙂 — do you have a favorite flavor?? Thank you for commenting — we miss you also!!
annie@ciaochowbambina says
December 18, 2015 at 7:19 amYour story about losing patience with decorating the sugar cookies totally resonates with me! How many years I’ve started with the best intentions only to slap on the royal icing and cast a few sprinkles! I love your creative take on this biscotti! Delish!
Marisa Franca says
December 18, 2015 at 12:26 pmSometime I just don’t have the patience I should — especially decorating cookies. 🙁 I liked your story on your mashed potatoes 🙂 I’ve been there.
Thistle says
December 17, 2015 at 10:52 amEverything looks so delicious!! Thanks for the recipe!!
Marisa Franca says
December 17, 2015 at 6:07 pmYou’re welcome!! When you stop by next time I’ll have the latte all ready 🙂
Platter Talk says
December 16, 2015 at 10:29 pmWe are loving the tropical twist on this classic treat; thanks for sharing!
Marisa Franca says
December 17, 2015 at 6:07 pmYou’re welcome — it really has such a great taste!
Rachel @ Simple Seasonal says
December 16, 2015 at 5:16 pmI love dunking my biscotti in coffee. These would pair perfectly with a coffee that has citrus notes, like an Ethiopian coffee. Yum!
Marisa Franca says
December 17, 2015 at 6:08 pmYou’re right! Thank you for the great suggestion.
Bintu | Recipes From A Pantry says
December 16, 2015 at 4:12 pmAlmond biscotti is one of my favourite desserts but I might have just found myself my new favourite.
Marisa Franca says
December 17, 2015 at 6:08 pmThis flavor won’t disappoint you in the least.
Choclette says
December 16, 2015 at 4:07 pmI’m not sure I’ve ever had pina colada, but I’m very sure I’d like it and I’m very sure I’d like your biscotti 🙂
Marisa Franca says
December 17, 2015 at 6:10 pmIf you get the chance — order a piña colada. It is a great drink if you like creamy, cold, pineapple and coconut. Don’t worry about the alcohol — I don’t taste it — I just order another one. YUM. The biscotti are great — the pineapple and coconut give you that tropical flair.
Ciao Chow Linda says
December 16, 2015 at 10:03 amI just love this idea. I made some coconut biscotti this year coated in chocolate, but I never thought about adding the dried pineapple and macadamia nuts.
Marisa Franca says
December 17, 2015 at 6:12 pmLet me know what you think about the addition of the pineapple and the macadamia nuts. I love the taste — it is different enough that they don’t taste like the typical biscotti. Although, what can I say, I love the typical biscotti too. 🙂
Sara @ Life's Little Sweets says
December 16, 2015 at 12:49 amI love biscotti with coffee, one of my favorite treats, thank you for sharing this yummy variation!
Marisa Franca says
December 17, 2015 at 6:12 pmYou’re welcome. I hope you try making them. They are worth it.
Razena | Tantalisemytastebuds.com says
December 16, 2015 at 12:23 amI love biscotti but have always been afraid to attempt it myself. I love the combination of pineapple, coconut and macadamia in this recipe!!!
Marisa Franca says
December 17, 2015 at 6:14 pmWell, if you love the flavors –psst!! no-one is looking — just try it!! You’ll love the taste!
Nellie says
December 15, 2015 at 8:09 pmI LOVE piña coladas & I LOVE biscotti! This is a match made in heaven! I want these now!! 🙂
Marisa Franca says
December 17, 2015 at 6:14 pmI’d love to send you some but the grandsons devoured them 🙁
Tracy @ Served from Scratch says
December 15, 2015 at 7:54 pmWhat a fun biscotti flavor!! So creative!
Marisa Franca says
December 17, 2015 at 6:15 pmThank you! It’s like this is a master recipe and your imagination can run wild.
LydiaF says
December 15, 2015 at 12:58 pmWhat a clever variation! I love those flavors in quick breads so I’m sure they’d be great in biscotti, too. Thank you 🙂
Marisa Franca says
December 15, 2015 at 3:34 pmYou’re welcome. If you enjoy the combination, the biscotti are just the thing.
Leslie @ Bessie Bakes says
December 15, 2015 at 11:29 amI bet your biscotti recipes are all spot on, being that you are such a great Italian cook! Dried pineapple, toasted coconut, and macadamia nuts sound like a unique combo of flavors that would be so scrumptious. I love this!!
Marisa Franca says
December 15, 2015 at 3:33 pmWe do love this combination. We do so much with chips and nuts but not this kind of trio. Thank you for stopping by.
Jovina Coughlin says
December 15, 2015 at 5:10 amMy favorite – biscotti. That is my go to cookie. I have never had these flavors in a biscotti. I will try this recipe for sure, since I love coconut. Thank you for sharing.
Marisa Franca says
December 15, 2015 at 3:32 pmWe love the unusual and this is just different enough to add to our list of biscotti.
Sandhya says
December 14, 2015 at 11:44 pmYou had me at Pina colada! What an exotic twist to a yummy biscotti!
Marisa Franca says
December 15, 2015 at 3:31 pmThey are really good!! Thank you for commenting.