Candied Pineapple, Lime n' Coconut Biscotti
What to say about this recipe? Sooooo good, in the deep of winter, to have a taste of the tropics in one's mouth is sweet heaven on earth. I love this combination because of those flavors. Candied pineapple is not hard to find, and it can be substituted by dried mango or another yummy candied/dried fruit.
Preheat oven to 350° F.
5 eggs + 1 egg yolk
2 c. sugar
Zest from 2 good sized lime
Juice from 2 limes
1 tsp. almond flavored extract
1 tsp. coconut extract(Optional)
4 c. flour
2 tsp. baking powder
½ tsp. baking soda
1½ tsp. salt
1 c. sweet shredded coconut
1 c. diced candied pineapple
1 c. slivered almonds
1 egg white for brushing
¼ c. sweet shredded coconut for dusting
¾ melted white chocolate
In a mixing bowl, using the mixer of your choice, beat the eggs, sugar, zest and juice of the lime. Add the extract. Beat for 3 minutes.
In a separate bowl, mix the dry ingredients.
Add to your mixing bowl and combine till homogenous.
Form 4 logs of equal proportions (about 12 inches in length and 2 ½ inch wide).
Whip the egg white for 20 seconds and brush the top of the loaves evenly. Sprinkle with sweet shredded coconut.
Bake in a 350 ° oven for 25 minutes on a parchment covered cookie sheet.
Remove from oven and let them rest 10 minutes.
Slice them in app. 1-inch-wide pieces, you can also cut them diagonally for a longer more traditional biscotti.
Tip: Use a serrated knife if possible to cut the biscotti.
Lower the oven temperature to 325° F.
Place the biscotti back on the parchment covered sheet pan on their side, and bake 10 minutes, after 10 minutes, turn them on the other side and cook them for another 10 minutes. Let cool.