Best 3 Nutty Pina Colada Biscotti Recipes

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PINA COLADA BISCOTTI



Pina Colada Biscotti image

This biscotti recipe, from allrecipes.com, is the BEST biscotti recipe I have ever made and biscotti is my speciality! It is just the right texture with the most wonderful flavors for summer. It is to die for and must be made ASAP!

Provided by Ashley C.

Categories     Dessert

Time 1h6m

Yield 3 1/2 dozen

Number Of Ingredients 12

4 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/3 cups white 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

Steps:

  • 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. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
  • 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. 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. 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. Cool completely, then store in an airtight container.

Nutrition Facts : Calories 1665.5, Fat 78.8, SaturatedFat 41, Cholesterol 298.9, Sodium 999.2, Carbohydrate 209.8, Fiber 8.3, Sugar 85.9, Protein 29.1

NUTTY PINA COLADA BISCOTTI



Nutty Pina Colada Biscotti image

A refreshing biscotti reminiscent of the tropical drink. Great with tea or coffee! I never really measure the ingredients after rum but I've tried to approximate for you... My friends LOVE this recipe!

Provided by Mc Coy

Categories     World Cuisine Recipes     European     Italian

Time 1h1m

Yield 42

Number Of Ingredients 12

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

Steps:

  • 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 145.3 calories, Carbohydrate 19.4 g, Cholesterol 24.9 mg, Fat 6.5 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 3.3 g, Sodium 87.7 mg, Sugar 9 g

PINA COLADA BISCUITS



Pina Colada Biscuits image

This recipe is quick to make and tastes great. You'll think you're on a tropical vacation! -Carolyn Piette, Johnston, Rhode Island

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

2-1/2 cups biscuit/baking mix
2 tablespoons sugar
1/4 cup cold butter, cubed
1/4 cup 2% milk
1 large egg
1/2 teaspoon vanilla extract
1/2 cup unsweetened pineapple tidbits, well drained
1/2 cup sweetened shredded coconut
1/4 cup chopped macadamia nuts

Steps:

  • Preheat oven 450°. In a large bowl, whisk biscuit mix and sugar. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk milk, egg and vanilla; stir into crumb mixture just until moistened. Stir in remaining ingredients. , Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake 7-9 minutes or until golden brown. Serve warm.

Nutrition Facts :

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