Aloha! Pineapple Cranberry Biscotti.

I admit that my unreliable sense of smell has led to a reliable habit of burning everything, and as my cookies so often turn from golden brown to charcoal black, so my professional baking career will probably crumble into an ash heap.  Luckily there's biscotti!  With this Italian treat, the charm is in the crunch.

For today's biscotti, let me present a rare mingling between the state fruit of Massachusetts and the unofficial fruit of Hawai`i.  (PS-did you know Hawai`i has no official state fruit?).  Though an uncommon union, the sassy punch of tart cranberry and the sunny graces of sweet pineapple make for the perfect biscotti blend.  And of course, crunchy almond is there to spread good cheer among all.
Let's Get to the Crux of the Biscuit!
2/3 cup granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 all-purpose flour
1/2 cup chopped almonds
1/4 cup dried cranberries
1/4 cup dried pineapple, diced
  1. Preheat oven to 350.  Line a baking sheet with parchment paper and set aside.
  2. Beat sugar and eggs on high speed with electic mixer (no mixer for me; pump those muscles!) until thick, pale, and fluffy.  Add vanilla extract.
  3. In separate bowl whisk together flour, baking powder and salt.  
  4. Add the egg mixture and beat until combined.
  5. Fold in the pineapple, cranberries, and almonds.
  6. Transfer dough to the parchment-lined baking sheet and form into a log (about 12 inches long and 3.5 inches wide).  The dough will be quite sticky, so you may need to dampen your hands to form the log.
  7. Bake for 25 minutes, or until firm to the touch.  Remove from oven and cool on a wire rack for 10 minutes.
  8. Transfer log to a cutting board and cut into slices on the diagonal (about 3/4 inch thick).
  9. Reduce oven temperature to 325.  Place cut biscotti on the baking sheet and bake for 20 minutes, turning the slices over halfway.  
  10. Once golden brown, remove from oven.  Cool.  Store in airtight container.
Yield: 16-20 biscotti.  Modified from David Lebovitz's 
Cranberry Pistachio Biscotti recipe from the book, Room for Dessert.
Behind the scenes.  Haha, my photo shoot!  

Traditional Italian biscotti (like the recipe above) has no butter.  If you're trying to watch your calories, this may be the perfect dessert alternative to end your meal.  One piece can be anywhere from 70-150 calories.
Any thoughts on biscotti?   What's your favorite kind?
*Crunch*
Rachel

6 comments:

Margot said...

Delicious!

MelindaRD said...

Looks like you packed those full of good stuff. I like choc chip biscotti, especially when they are also chocolate covered.

susanyuen said...

Yum the biscotti looks delish! I like mine dipped in dark chocolate and with a hot cup of coffee! :)

Debby Bell said...

This sounds so ono! I'll make this and pretend I'm sitting on a balcony overlooking Kuhio Beach. Mahalo nui-

Rachel said...

Yay, sounds perfect. Thanks!

Emily said...

Your biscotti look beautiful! I love making biscotti because there is no chance of overbaking. Looks like a delish recipe. :-)

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Disclaimer. I am not a Registered Dietitian yet. I provide nutrition information intended for the general public, not for the treatment of a specific medical condition. I try to use scientific research and reliable sources when forming my opinions and messages.
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