Tropical Biscotti
These biscotti hit just the spot on those hot summer days when you want to be anywhere but home. Sweet and crunchy, with a slight chew from the dried fruit, they’re the perfect thing to make you feel like you’re on a tropical vacation without needing to pack a suitcase or lather on the sunblock. Yields 20-25 biscotti
Servings
20-25biscotti
Cook Time
40-25minutes
Servings
20-25biscotti
Cook Time
40-25minutes
Ingredients
For Dipping
Instructions
  1. Preheat the oven to 350°F and line a large baking sheet (or two smaller ones if that’s what you have) with parchment paper.
  2. In the bowl of a stand mixer, cream together the coconut oil and sugar until completely combined and fluffy. Add in the eggs, one at a time, then the vanilla extract, mixing to combine between each addition. In a separate bowl, whisk together the flour, baking powder, ground cinnamon, ground ginger, and lemon zest.
  3. Add the flour mixture, 1/2 at a time until the dough just comes together. Be careful not to over-mix.
  4. Fold in the chopped dried pineapple, chopped dried mango, and toasted and chopped macadamia nuts until evenly dispersed throughout the dough.
  5. Using a spatula, split the dough in half. Form each half of the dough into a log, about 12 in x 2.5 in, making sure there is at least an inch or two of space between the two if they are on the same baking sheet.
  6. Bake 30-35 minutes. Remove from the oven and let the logs cool on the baking sheet for 10 minutes.
  7. Reduce the oven to 300°F. Transfer the logs to a cutting board and, with a serrated knife, slice on a diagonal. Each cookie should be about 1/2 inch wide.
  8. Line the slice biscotti on the baking sheet with one of the cut sides up. Return to the oven for 10-15 minutes. Remove the baking sheet from the oven and allow the biscotti to cool.
  9. Once the biscotti are cooled, melt the white chocolate chips with 1 Tbsp of coconut oil. Heat on high 45 seconds and stir. Continue to heat at 15 second intervals, stirring every time, until the chocolate has completely melted. Line a baking sheet with foil and spread out the toasted coconut. Dip the bottom of the biscotti in the chocolate and then into the coconut. Leave the set on a cooling rack.

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