The recipe for this popular cake has been changed to contain less fat. It uses a replacement for oil and fat-free sweetened condensed milk. It has a cherry topping but is not frosted like a traditional cake.
| Prep Time: | 15 mins |
| Cook Time: | 46 mins |
| Total Time: | 1 hr 1 mins |
| Servings: | 42 |
| Yield: | 3 1/2 dozen |
Ingredients
- 4 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 ½ cups white sugar
- 3 eggs
- 2 tablespoons rum
- 2 tablespoons pineapple juice
- 1 ½ teaspoons coconut extract
- 1 cup shelled pistachio nuts
- ½ cup chopped dried pineapple
- ½ cup sweetened flaked coconut
Instructions
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- 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.
- 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.
- 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. Cool completely, then store in an airtight container.
Nutrition Facts
| Calories | 145 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 88 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is very yummy, I accidently over cooked it, but it still had wonderful flavors, I added white chocolate chips, about a cup. More would have been even better, a little hint of extra sweetness
Everyone loves them! The best and only biscotti I make.
I followed the recipe except increased the dried pineapple to 1 cup as when I tasted the batter I couldn’t taste the pineapple. Friends came over when the loaves had just come out of the oven and as I was licking with a sharped, but not serrated united, they wanted a taste. The Italian husband said, “Why do you have to bake them again? They are perfect just the way they are!” I let them sit several hours before the next baking, because I ran out of time. I baked them when I came home, and they were delicious. The only change I would make next time, is if I had to do a two-step baking, I would increase the second baking time. However my husband things they are wonderful without being too crispy! So this recipe seems to work in all of its stages and no matter what you do to it.. Thanks, this is a real keeper!
The flavors are great, and I give it four stars for that. I made it today and I think the dough is too short (too much butter). When I sliced it it crumbled even after letting it sit for more than 10 minutes. The only change I made to the recipe was using pineapple that I had in the freezer. It’s not easy to find dried pineapple at the local big grocer. I make biscotti every Christmas, so I thought this would be no big deal to make bake this recipe. It’ has a great flavor, but I’ll have to make some adjustments. The biscotti recipe I usually use is chilled for 2 hours for the dough to be handled easily. 10 minutes is not long enough go handle this dough, unless one puts it on a floured board and works the flour in the dough before dividing it. But my husband likes it because of the flavors. I’ll make it with my changes.
I like to chop the pistachios for more pieces in every bite. I also add a bit more rum … so good!
I made these once before, delicious. I now have another batch ready to go but on re-reading the recipe the ingredient list calls for 1 1/2 cups of sugar BUT the instructions say to add 1 1/3 cups sugar to the butter! OOPS, I find no where else to add the remaining sugar unless I’m missing it.
Made as written. Very good.
LOVED IT! While looking for a coconut biscotti recipe, my eye caught this one. I did make a couple changes. I didn’t have pineapple juice so I used crushed pineapples. Also, i added an extra cup of coconut and left out the pistachios as I didn’t have them either. Other than those two changes, I followed the recipe. The chopped dried pineapple is awesome and the extra coconut’s a real treat. Hubby was very happy with this selection. Thank you McCoy for sharing your recipe! This will be added to my Christmas collection!
I liked the flavors a lot, but the rum didn’t come through. I adjusted for 24 servings so amount of rum was 2 T. I used a vanilla rum. Perhaps dark rum or just more would be better. this is a softer biscotti, didn’t get super hard.
This recipie is very good, I made no changes to the recipie and the end result is perfect. Will definitely make this again. Thank you for sharing it.
This recipie is very good, I made no changes to the recipie and the end result is perfect. Will definitely make this again. Thank you for sharing it.
These are delicious! The recipe makes a lot, which is good because they won’t last long. Will be making them in December to take to my cookie exchange (we can do more than just cookies.)
Great! Next time I will add extra coconut and dried pineapple! Wonderful for gifts!
I would consider myself somewhat of a biscotti connoisseur and these biscotti were absolutely amazing! The texture was wonderful and the flavors were perfect. The ingredients worked so well and I couldn’t have asked for anything better. This was the perfect biscotti recipe. Thank you!
These have become a family favorite. My husband says I should sell them. Perfect as is!
These turned out so good! I will be adding these to my Christmas cookie goodie bags that I make a gifts. Thanks for the great recipe!
Mostly followed the recipe. Substituted vanilla for coconut extract, left out the salt because I used salted, roasted pistachios which I left whole and used coconut rum instead of just plain rum. Would probably be good with any tropical flavored rum. Fantastic result, can’t wait to share with my co-workers.
I have modified this recipe to exclude the nuts, and include a dipping in white chocolate mixed with a bit of pineapple juice and malibu rum. Yummy!
Really great! Since I could only find the artificial coconut extract I cut the amount to 1 teaspoon. I was afraid the the artificial flavoring would be too overwhelming.
I made these as party favors for guests at my mom’s 60th birthday. Personally, I thought it was good, not great, but seriously, I got asked for the recipe no fewer than 12 times that evening! Everyone was opening up their packages and eating them even before dessert was served! They are definitely unique vs. traditional biscotti.
Great texture and great taste! It is a change of pace without being too strange for most people to enjoy. The chewy pineapple pieces really add to the texture. I found that both oiling and flouring the pan is crucial if you don’t want overdone bottoms.