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 recipe doesn’t include alcohol, but it really doesn’t matter once you take that first bite.
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 tastebuds an exotic treat? We love combining different flavors instead of just duplicating what we’ve always done. Each year when we make our 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!
Although we make a variety of biscotti now, I don’t make Christmas sweets like I used to. Cookies . . . candies . . . breads. 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 as gifts. Now our kids are all grown. . . and what we once did just kind of evolved into something totally different.
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 at home 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 biscotti that we’ve made.
And to top this all off, we divvy 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 anytime, 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 🙂
One of the reasons we started making biscotti 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 biscotti 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.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.Print
Piña Colada Biscotti
A crusty Italian double baked cookie that is given a tropical flavor with the addition of pineapple, coconut and macadamia nuts.
- Yield: 22
- 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
- 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.
- Calories: 2491
- Sugar: 143
- Sodium: 1366
- Fat: 97
- Saturated Fat: 64
- Unsaturated Fat: 25
- Trans Fat: 2
- Carbohydrates: 363
- Protein: 45
- Cholesterol: 525
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.