Cookie Recipes
Pineapple and Macadamia Nut Biscotti
Ingredients
Biscotti
- 3/4 cup butter
- 2 1/2 cups all-purpose flour
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup chopped or diced dried pineapple
- 1 cup white chocolate chips
- 1 cup dry roasted macadamia nuts
Coating Sauce
- 1 cup white chocolate chips
- 1 tablespoon cream
- 1/2 cup finely chopped macadamia nuts (optional)
Instructions
Biscotti
- In a saucepan, melt butter. Set aside.
- Toast macadamia nuts at 250 degrees F for 10 minutes. Watch nuts to make sure they do not turn too dark (they will burn quickly).
- Sift together flour, baking powder and salt.
- Beat together eggs until pale yellow, then add melted butter, sugar and vanilla extract.
- Mix the dry ingredients to the wet, in two additions, mixing just until absorbed.
- Fold in nuts, chocolate and pineapple.
- Divide the dough into 3 logs (about 1 foot long and 3 inches wide), put on parchment paper and place on separate cookie sheets. Bake at 350 degrees F until light brown around the edges, 25 to 30 minutes.
- Cool logs for 20 minutes (leave on cookie sheets).
- Reduce the oven temperature to 325 degrees F.
- Cut logs crosswise (for prettier cookies, cut on a 45 degree angle about 1/2 inch thick).
- Place cookies cut-side down on the cookie sheets. Bake each side until crisp, about 8 minutes each side. Cool biscotti.
Coating Sauce
- Melt white chocolate and cream together in a double boiler. Mix until creamy and all chocolate chips have melted.
- Dip cookie in chocolate, covering about half. Optional: Dip ends immediately into fine nuts. Place on wax or parchment paper.