Pineapple-Walnut Biscotti

Yield: 36 pieces

Swedish pearl sugar has large granules that don't lose their shape when baked.

1 cup chopped dried pineapple
2 cups hot water
2 cups flour
1 1/4 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
3/4 cup granulated sugar
1/2 cup canola oil
2 tablespoons orange zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup chopped walnuts
2 tablespoons pearl or granulated sugar, optional

Place the dried pineapple in a small bowl. Pour the hot water over the pineapple; set aside to soak 15 minutes. Meanwhile, sift together the flour, baking powder, cinnamon and salt in a medium bowl; set aside.

Beat the eggs and 3/4 cup granulated sugar with a mixer on medium speed in a large bowl until light and fluffy. Add the oil, beating until smooth. Beat in the zest, vanilla and almond extract. Drain the pineapple; stir into the mixture. Stir in the walnuts and reserved dry ingredients. Cover bowl; chill 1 hour.

Heat the oven to 325 degrees. Knead the chilled dough until smooth; shape into a 12 x 4-inch log on a greased baking sheet. Sprinkle with the pearl sugar, if using; press down on log to lightly flatten. Bake until the edges of the dough begin to brown, about 25 minutes. Remove pan from oven; cool on a wire rack about 15 minutes.

Meanwhile, reduce the oven temperature to 300 degrees F. Transfer the log to a cutting board; cut diagonally into half-inch slices with a serrated knife. Place biscotti, cut side down, on the pan; bake until the cookies brown, about 20-25 minutes. Transfer to a wire rack; cool completely, about 45 minutes. Store in an airtight container.

Nutrition information per serving: 106 calories, 45 percent of calories from fat, 5 g fat, 0 g saturated fat, 12 mg cholesterol, 13 g carbohydrates, 2 g protein, 35 mg sodium, 1 g fiber