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.

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