PINEAPPLE BISCOTTI 2008

Steps:

• Chop pineapple and place in a bowl, cover with the hot water, to plump fruit, cover with saran and set aside for about 15 minutes.
• In another large bowl sift measured dry ingredients, flour, spices, salt, and powder and stir to blend well.
• In a large bowl, cream the sugar with the eggs until light and fluffy, add in the oil, zest, and vanilla.
• Drain the pineapple well, ( throw away the water it is not needed) and add drained pineapple to the egg sugar mixture.
• Now add the dry ingredients and mix well.
• Cover with saran and let chill about one hour.
• Preheat the oven to 325 degrees.
• Knead the chilled dough until smooth, shape into a 12 " x 4" log on a greased cookie sheet.
• Flatten down slightly to shape, sprinkle with decorating or pearl sugar, and press to adhere if desired.
• Bake until edges are browned about 25 minutes.
• Remove to a wire rack and lower oven temperature to 275 degrees.
• After letting the log cool about 15 minutes, with a serrated bladed knife slice into 3/4 inch bars diagonally.
• Place cut side down onto greased baking sheet or parchment and bake another 20 minutes, turning once.
• Remove and cool completely before storing air tight.