Piña Colada Biscotti
Piña Colada Biscotti are delicious, crunchy Italian cookies inspired by the tropical classic cocktail. They feature flavors of coconut, pineapple and rum, creating a sweet and refreshing taste.
More biscotti recipes to enjoy…
Biscotti di Prato (Cantucci) – Also known as Cantucci, they are traditional Italian almond biscuits that originate from the city of Prato in Tuscany.
Pumpkin Bread Biscotti – Pumpkin biscotti are crisp, twice-baked Italian cookies infused with warm fall flavors.
Lemon Biscotti – A delightful Italian cookie, characterized by their crisp texture and refreshing citrus flavor.
Pecan Pie Biscotti – A crunchy, sweet treat with the rich, nutty flavor of pecans and the caramelized notes reminiscent of pecan pie.
In Italy, Biscotti are traditionally enjoyed by dipping them into a beverage before eating. The most common way is to dip biscotti into a cup of coffee, espresso, or sweet wine like Vin Santo. This softens the biscotti slightly and enhances their flavor.
Here’s how to enjoy Biscotti as they do in Italy
- Take a biscotto (singular of biscotti).
- Dip it briefly into your coffee, espresso or wine.
- Let it soak for a second or two, just enough to soften it slightly.
- Remove the biscotto and enjoy the crunchy, flavorful treat.
Piña Colada Biscotti
Piña Colada Biscotti are delicious, crunchy Italian cookies inspired by the tropical classic cocktail.
Ingredients
Batter
4 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
2 tablespoons rum
3 tablespoons pineapple juice
1 1/2 teaspoons coconut extract
1 cup dried pineapple, chopped
1 cup sweetened flaked coconut
1 cup walnuts, chopped (optional)
Piña Colada Glaze
1 cup confectioners’ sugar
2 to 3 tablespoons coconut milk (or pineapple juice for more tropical flavor)
1/2 teaspoon coconut extract
Optional: shredded toasted coconut for garnish
Instructions
Batter
- Heat oven to 350 degrees F. Line two cookie sheets with parchment paper. Set aside.
- Mix the flour, baking powder and salt in a bowl and set aside.
- In a mixer, combine the softened butter and sugar together until well combined and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the rum, pineapple juice and coconut extract until well blended.
- In two or three increments start adding the flour mixture.
- Toss in the dried pineapple, sweetened flaked coconut and walnuts. Cover mixture and refrigerate for about 10 minutes.
- Divide the dough into 4 equal parts. Form each piece of dough into a 12-inch log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. Note: There should be at least 2 inches of space between each log.
- Bake for 25 minutes, 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 sheet cut side down. Bake for 8 minutes.
- Turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted.
- Let cool completely.
- Store any leftovers in an airtight container.
Glaze
- In a bowl, whisk together the powdered sugar and coconut milk until smooth.
- Stir in the coconut extract.
- Drizzle or dip the cooled biscotti into the glaze.
- Sprinkle with toasted shredded coconut if desired.
- Allow the glaze to set before serving.
Notes
Photo credit: yummysmellsca on Visualhunt
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