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|Nutty Pina Colada Biscotti|
"A refreshing biscotti reminiscent of the tropical drink. Great with tea or espresso! I never virtually degree the ingredients after rum however I've tried to approximate for you... My buddies LOVE this recipe!"
- 4 1/4 cups all-motive flour
- 1 teaspoon baking powder
- half teaspoon salt
- 1 cup butter, softened
- 1 half cups white sugar
- 3 eggs
- 2 tablespoons rum
- 2 tablespoons pineapple juice
- 1 half of teaspoons coconut extract
- 1 cup shelled pistachio nuts
- 1/2 cup chopped dried pineapple
- half of cup sweetened flaked coconut
|Prep : 15M||Cook : 42M||Ready in : 1H1M|
- In a large bowl, cream collectively the butter and 1 1/three cups of sugar till light and fluffy. Beat within the eggs one after the other, mixing well after every 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 inside the pistachio nuts, pineapple and coconut until frivolously distributed. Cover and refrigerate for approximately 10 minutes.
- Preheat the oven to 350 ranges F (one hundred seventy five stages C). Lightly grease cookie sheets.
- Divide the dough into 4 identical parts. Form every piece of dough into a 12 inch long log shape on a lightly floured surface. Place logs onto each cookie sheet, and pat down till they're approximately three inches huge. There must be at the least 2 inches of space between every log.
- Bake for half-hour within the preheated oven, till firm but not crisp. Remove from the oven, and allow to cool for as a minimum 10 mins.
- Place the biscotti bars on a slicing board, and use a serrated knife to cut into three/4 inch extensive diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 mins, then flip the cookies over, and bake for an additional eight mins, or until gently toasted. Cool completely, then save in an airtight container.
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