Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.
Biscotti are one of my family's favorite cookies. They are simply delightful with their crunchy, satisfying texture, and wonderful to serve with a nice cup of tea. Dunk them in, swirl them around, let them absorb the heat, the flavor, the liquid—then crunch! Dreadfully addictive too, since they are that size where you can simply keep popping one after another into your mouth.
Store-bought biscotti are often terribly dry, lacking in flavor, bland, and unappetizing. But there's no reason why biscotti have to be like that. This recipe is one that I hope will change your mind.
The pineapple flavor of these biscotti is delicate and aromatic. The recipe is not that hard to make either; the dough comes together easily enough, and while they have to be removed, sliced, turned over, and put back in the oven several times, there's plenty of flex time when they are out of the oven. And once done, they keep splendidly—if you don't eat them all immediately!
This recipe is entirely my own, although I based it on my recipe for lemon and rose biscotti.
For the pineapple jam:
- 1 pineapple
- 2 cups brown sugar
- 2 limes, juiced
- 1 teaspoon vanilla extract
For the biscotti:
- 2 eggs
- 4 cups flour
- 8 tablespoons (1 stick) butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup sugar
- 1 cup pineapple jam (see above)
- 1/2 teaspoon baking powder
- Make the pineapple jam: Remove the exterior of a pineapple and the hard core of the fruit. Chop the remaining fruit into small pieces. In a bowl, add the chopped fruit, juice of limes or lime juice, and brown sugar. Cover and refrigerate for 24 hours.
- After the 24 hours, place the pineapple-sugar mixture into a saucepan. Over low heat, cook for 50 minutes; then mash until it is reasonably smooth and broken down. Then transfer it to a blender or purée to achieve a smooth texture.
- In a large bowl, combine the dry ingredients: sugar, baking powder, salt, and flour. Mix with a blender on low speed.
- Microwave the butter until it is soft. Beat it into the dry ingredients, and then add the eggs and 1 cup of pineapple jam. If it is too moist and wet, add in additional flour and/or sugar. It should be rich and damp but not liquid.
- Roll this out on the counter into three long logs (I used 2 above in the photos due to lack of flour producing an excessively wet dough), each one flat in shape and around 1 1/2 inches wide, slightly less tall, and however long one can get the dough to stretch. Place onto a baking sheet with substantial space between each log, so that they have space to expand.
- Place into an oven that is preheated to 350 degrees Fahrenheit and bake for 25 minutes. Then remove, allow to cool for several minutes, and slice diagonally into the biscotti cookies. Arrange on their flat faces, and bake 10 minutes longer at the same temperature, then allow to cool, shift onto the other side, and bake a final 10 minutes. They keep quite well and make for delicious cookies.