Apparently my mind has yet to comprehend the word “diet”. I introduced myself to the word sometime around January 1, 2011. As of yet, I have not stopped baking. I do have an excuse, though, I promise.
I ended up making two different kinds of sweet biscotti (for my coffee lovin’ friends at work!), both of which were new varieties for me. I have a basic biscotti recipe and I usually just switch out the fruit or nuts for other ingredients, but in this case, I used all new recipes.
Branching out from blueberry, cherry, cranberry, and the like, I have turned to pineapple and mango!
¾ C granulated sugar, plus extra for topping
2 T finely grated orange zest
1 t ground cinnamon
1 ½ t baking powder
1 t vanilla extract
½ t almond extract
¼ t salt
2 C flour, or as needed
1/2 C chopped macadamia nuts
1 C shredded coconut
Preheat an oven to 350 F.
Form each half into a log 2 inches in diameter. Carefully transfer the logs to an ungreased baking sheet (I like to use my Silpat sheets for this), spacing them well apart. Sprinkle the tops with cinnamon sugar.
Bake until golden brown and firm to the touch, about 30 minutes. Let cool for 10 minutes. Leave the oven set at 350 F.
Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices ½ inch thick. Return the slices cut-side down to the baking sheet. Bake until brown, about 20 minutes.
Piña Colada Biscotti
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated whole nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut
¾ cup dried pineapple, cut in small chunks
Preheat oven to 300°.
Cut roll into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
My partner over at Steph Chows Cookie Exchange can look forward to receiving some of these from me early next week!