Close your eyes as you take a bite and imagine you’re sitting on a beach.
These Taste of the Tropics Pineapple Biscotti with Coconut Glaze will help take you away.
Taste of the Tropics- Pineapple Biscotti with Coconut Glaze
- 1/3 cup butter softened
- 1-1/4 cups sugar
- 2 eggs
- 1 teaspoon coconut extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups flour
- 1 cup diced dried pineapple
- 1 cup powdered sugar
- 1 teaspoon coconut extract
- Skim milk
- ½ cup sweetened flaked coconut
Preheat oven to 350°F.
Combine butter and sugar in stand mixer; mix on speed 2 for 2 minutes.
Add eggs, one at a time, until combined.
Add coconut extract, mixing until blended.
Add baking powder, salt, and flour, mixing until combined.
Add pineapple, stirring until evenly distributed.
Divide dough in half.
Shape each half into a 10″ x 3″ rectangle, using floured hands.
Set each loaf 2″ apart on a parchment paper-lined baking sheet.
Bake for 30 minutes or until the dough is set.
Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on the baking sheet.
Using a large knife, cut the loaves into diagonal slices, 3/4″ thick.
Place slices on the baking sheet with the cut sides down; bake for 8 to 9 minutes.
Turn over slices, and bake for 8 to 9 minutes more.
Remove biscotti from oven, and allow to cool completely on a cooling rack.
Combine powdered sugar, coconut extract, and milk (1 teaspoon at a time), stirring well, until desired consistency is reached.
Using a spoon, spread a layer of glaze on the top of each biscotti.
Sprinkle coconut over wet glaze.
Refrigerate for 15 minutes to set glaze.
Since the holidays were so different this year, I decided to do a little extra baking and mail treats to some of my friends and family who I wouldn’t see. Then January arrived, and I had a revelation.
I can bake for people no matter what time of year it is. I am fairly certain that many a friend or family member would be glad to receive a box of baked good for no good reason. Thus, I have begun baking and shipping surprise treats.
This is where biscotti come in handy
Although I won’t always make biscotti as the baked good I am mailing, it does work very well in that role. Because biscotti are twice baked cookies, a little extra time spent in shipping before being consumed does them no harm. These cookies are crunchy from day one. Whether it takes two days or two weeks to arrive, they will be quite delicious.
Of course, it’s also nice to make biscotti and keep them at home, so don’t feel obligated to give away any or all of the treats. If you have strong willpower, you have a cookie that can sit in a container for a few weeks as you enjoy one biscotti at a time.
Where did this batch go?
The real question should be, “Where did the batches go?” When I’m testing a recipe, I make it a few times to be sure that all ingredients and instructions are correct. The first batch stays, mainly, at home. The second batch then is shared with others.
The second batch of biscotti headed to a dear friend in New Hampshire. I figured in the midst of January, which usually is cold and snowy, a tropical biscotti would be appreciated. Although served at room temperature, I am hoping that the flavors of pineapple and coconut bring warmth to her home.
Since biscotti are cookies, they definitely can be served as dessert. However, they also can be served as an afternoon snack or tea. (I know that’s not an outlandish suggestion.) My crazy suggestion is that they can be served as breakfast. Yes, they do make for an indulgent breakfast, but isn’t that something we deserve once in a while? Pair the biscotti with a cup of coffee and piece of fruit, and you have a kind of healthy, very tasty start to your day.
If you are seeking a fruit recipe to pair with your biscotti, this Broiled Pineapple with Yogurt and Macadamia Nuts would be a lovely choice. I think together it would be worthy of an at-home brunch, complete with mimosas. (FYI- I use much less orange juice in my mimosas. Makes yours as you see fit.)