Tag Archives: biscotti

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.


Black Forest Biscotti

The deep flavor of the chocolate and the tart cherries make this crunchy treat perfect with a coffee.

Preheat oven to 160c/325f

2 sheet pans                                                                                                            

  • 3 eggs
  • 1 1/2 cups sugar
  • 1/8 teaspoons almond extract
  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup toasted almonds
  • 1/2 cup bittersweet chocolate -chopped
  • 1/2 cup- dried cherries-chopped

Line baking sheet with parchment or use non-stick spray.

 In a mixing bowl, mix flour, cocoa, baking powder, baking soda and      

    salt. Set aside.

 Whip eggs and sugar together in mixer for 3 – 5 minutes or until mixture 

    is creamy and light in color. Add almond extract and blend.

Add dry mixture into wet, a third at a time. Add toasted, cooled 

    almonds , chocolate bits, and cherries. 

 Turn dough onto board dusted with cocoa powder. Dough is very sticky and will

    absorb all the cocoa, so work with it quickly. Divide dough in half and

    form each half into a 4” x 8” rectangle or to make small biscotti form into

    a  log with your fingers. Lightly pat the top of each to smooth and flatten.

 Move the dough carefully onto baking sheet and bake for 30 minutes.

 Remove from oven and let cool for 5 minutes. Cut diagonally into 1/2”

    slices and return slices to baking sheet standing up, not side down. Bake

    another 30 minutes or until dry.

 Remove from oven. Cool biscotti on wire racks and store in airtight 

    container.