Plantation Biscotti

The traditional almond and anise flavors were traded for the bright Hawaiian flavors of coconut, macadamia and luscious pineapple. Aloha !

Preheat oven 180c/350f

Parchment paper or non- stick spray

Cookie sheet

2 Eggs

¾ cup Sugar

2 ½ cups Flour

1 teaspoon Sea Salt

1 ½ teaspoon Baking Powder

½ cup Coconut Oil

2-3 drops Coconut Extract

½ cup Toasted Macadamia Nuts or Almond slivers

½ cup Chocolate Pieces

¼ cup diced dehydrated pineapple pieces

2 splashes Coconut Milk (maybe a little less depending on how wet your dough is)

Mix together egg and sugar until light in color.

Add Coconut Oil and extract and mix well.

In a separate bowl combine

Flour ,salt, and baking powder.

Add dry mixture a little at a time to the egg mixture combine after each addition.

If too dry, add a splash of coconut milk or two.

Gather dough and place on a floured board and knead until dough comes together, about one minute.

Gently fold in chocolate chips ,nuts and pineapple bits.

Divide dough in half. Shape into 2 logs about 12” long and 2” wide.

Flatten the tops a bit.

Bake for 30 minutes

Remove from oven and let stand for 10 minutes.

Transfer log to wooden board.

With a sharp knife, cut diagonally into 1” slices.

Stand each biscuit on the cookie sheet and bake for another 30 minutes.

About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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