Pina Colada Biscotti

Total Time: 1 hr 6 mins Preparation Time: 20 mins Cook Time: 46 mins

Ingredients

• 4 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/3 cups sugar
• 3 eggs
• 2 tablespoons rum
• 2 tablespoons pineapple juice
• 1 1/2 teaspoons coconut extract
• 1 cup shelled pistachio nut
• 1/2 cup chopped dried pineapple
• 1/2 cup sweetened flaked coconut

Recipe

• 1 1. in a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. beat in the eggs one at a time, mixing well after each one. stir in the rum, pineapple juice and coconut extract until well blended. combine the flour, baking powder and salt; stir into the batter. stir in the pistachio nuts, pineapple and coconut until evenly distributed. cover and refrigerate for about 10 minutes.
• 2 2. preheat the oven to 350 degrees f (175 degrees c). lightly grease two cookie sheets.
• 3 3. divide the dough into four equal parts. form each piece of dough into a 12 inch long log shape on a lightly floured surface. place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. there should be at least 2 inches of space between each log.
• 4 4. bake for 30 minutes in the preheated oven, until firm but not crisp. remove from the oven, and allow to cool for at least 10 minutes.
• 5 5. place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. return the slices to the baking sheets cut side down. return to the oven. bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted.
• 6 6. cool completely, then store in an airtight container.