Coconut & Pineapple Biscotti

I absolutely loved making Biscotti when I made them for the first time a few weeks ago and they got rave reviews amongst my family and friends! I have been looking forward to making them again but this time I wanted to experiment with my own flavours rather than use Paul Hollywood's again but I still used his biscotti base - I'm not brave enough to mess with perfection! I popped down to my local Eco Store to fill up on ingredients and from there I settled on Pineapple & Coconut (a request from my good friend Nichola!) and Apricot, Pecan & Ginger. I am so pleased with how they turned out, they are still the same classic crisp, nutty biscotti that we all love but with a refreshing tropical flavour which comes from the coconut and sweetness from the pineapple. I am definitely logging this one down in my recipe file. 

Ingredients

For the Biscotti Base...

250g Plain Flour (30g extra for chocolate biscotti)
1/2 tsp Baking Powder
250g Caster Sugar
2-3 Eggs (beaten)

For the flavouring...

150g Desiccated Coconut
125g Dried Chopped Pineapple
1 tsp Coconut Extract

How To Make

1. Heat your oven to 140'c and line a baking tray with baking paper. Mix the flour, baking powder and sugar together in a bowl. Stir in the beaten eggs, a little at a time, making sure each addition is fully incorporated before adding more, you may not need all your egg. Continue until you have a firm dough, your dough should not be sticky.

2. Now add the pineapple, coconut and coconut extract and mix by hand until thoroughly combined.

3. Once you have added you flavourings, turn your biscotti dough out onto a floured surface and knead gently before dividing in half. 

4. Roll each piece of dough into a long log, about 4cm in diameter. Place both logs on the baking tray about 5cm apart. Bake in the oven for 30-35 minutes.

5. Leave the logs to cool on the tray for 10 minutes to allow the dough to firm up slightly and then transfer to a board. Cut the logs, on the diagonal, into 2-3cm thick slices. 

6. Place the slices, cut side up, back on the baking tray. return to the oven for 20-30 minutes, or until the biscotti are are dry through to the middle, turning them over halfway through. 


7. Transfer to a wire rack to cool completely.