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Pistachio Pineapple Biscotti

Pistachio Pineapple Butterscotch Biscotti

Course Coffee Break, Dessert, Snack, Tea time
Cuisine Italian
Keyword Butterscotch Biscotti, Homemade Biscotti, Pineapple Biscotti, Pistachio Biscotti
Prep Time 20 minutes
Cook Time 30 minutes
Servings 1.5 Dozen
Author Lora Wiley-Lennartz

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 4 tablespoons butter
  • 1 cup firmly packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum
  • 1/2 cup chopped unsalted pistachio nuts
  • 1/2 cup chopped dried pineapple
  • 1/2 cup butterscotch chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Whisk together the flour and baking powder and set aside.
  4. Beat the butter and brown sugar until combined.
  5. Add eggs, vanilla extract, and dark rum.
  6. Turn the mixer speed down to low and add the dry ingredients.
  7. Beat in the pistachios, pineapple, and butterscotch chips.
  8. Divide the dough in half.
  9. Shape each with your hands on one side (lengthwise) of the baking sheet into a long log about 3 inches wide.
  10. Pat the top down to make it flat.
  11. Repeat with the other half, making sure there is at least 2 inches between the logs.
  12. Bake for about 20-25 minutes until the logs turn golden brown.
  13. Turn the oven temperature down to 250 degrees.
  14. Remove the baking sheet from the oven and let the biscotti loaves stand about 10 minutes.
  15. Slice each log into 1-inch pieces.
  16. Lay them on their sides and return to the oven for 10 minutes or until completely dry.
  17. Transfer to a wire rack to let cool completely.
  18. Plate and serve.