It’s that time of year again. Pretty soon the smell of sautéed onions will drift up the hill, we’ll be able to hear the concerts from our backyard and the increased traffic will lead me to my double-secret back ways home. Yes, it’s the Puyallup Fair!
As I’ve mentioned before, I took home the second place ribbon last year in the Biscotti Contest sponsored by Dillanos Coffee. My entry was Tropical Biscotti, and the texture and dried fruit was appreciated by the judges. So I decided to use the base of that recipe as the springboard for this years attempt at glory.
After a try at a Bananas Foster biscotti (which really should have been called banana cookie) I switched gears and tried to create a pina colada biscotti. Since the judges liked last years texture, I wanted to keep the unsweetened coconut. And since they liked the dried fruit bits, I wanted to keep those as well. Pina colada seemed like a perfect flavor combination. We’ll see if the judges agree! (Results are in!)
Pina Colada Biscotti
- 1 stick unsalted butter, room temperature
- 1 cup Essential Cane Coconut Sugar from Flavorstorm
- 3 large eggs
- 1 1/2 tsp. coconut extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 tsp. Vanilla Bean Sea salt from SaltWorks
- 1/2 cup finely chopped dried pineapple soaked in 2 Tbsp. dark rum
- 1/2 cup unsweetened finely shredded coconut (I used Bob’s Red Mill)
- 1/2 cup pistachios, finely chopped
Preheat oven to 375 degrees. Line 2 baking sheets with Silpat silicone mats.
Cream butter and sugar in a stand mixer until light. Add coconut extract and eggs, one at a time.. Mix together flour, baking powder and salt in separate bowl. Add to wet ingredients. Stir in pineapple, coconut and pistachios.
Spoon batter onto silicone mats in 2 strips, 10 ” long x 2 ” wide.
Bake for 20 minutes until golden. Remove from oven and cool 30 minutes on a rack. Cut loaves diagonally in 1/2″ slices. Return to baking sheet. Bake 10-14 minutes. Cool. Store in airtight container.