Nutty Pina Colada Biscotti Recipe

Ingredients
<br>- 4 ¼ cups all-purpose flour
<br>- 1 teaspoon baking powder
<br>- ½ teaspoon salt
<br>- 1 cup butter, softened
<br>- 1 ½ cups white sugar
<br>- 3  eggs
<br>- 2 tablespoons rum
<br>- 2 tablespoons pineapple juice
<br>- 1 ½ teaspoons coconut extract
<br>- 1 cup shelled pistachio nuts
<br>- ½ cup chopped dried pineapple
<br>- ½ cup sweetened flaked coconut
<br><p></p>Directions
<br>step 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.
<br>step 2: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
<br>step 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.
<br>step 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.
<br>step 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. Cool completely, then store in an airtight container.
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Ingredients
- 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

Directions
step 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.
step 2: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
step 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.
step 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.
step 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. Cool completely, then store in an airtight container.

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