Friday, December 22, 2017

Piña Colada Biscotti

If you like pina coladas, these biscotti are right up your alley! Made with coconut flour, pineapple juice and a shot of spiced rum, they're perfect with a fruity tea or on their own.

Pina Colada Biscotti

These cookies are another contribution to my holiday biscotti collection this year. While we haven't yet been hit with the icy blast of winter (knock wood), it is cold and snowy enough outside that many of us are longing for warmer climes. Pineapple always makes me think of the tropics, and there's nothing more celebratory of a Caribbean vacation than a piña colada, so I decided to "Christmas-fy" the flavour of the drink into a crunchy, fruity, dippable cookie.

While the cookie itself is flavoured with both pineapple juice and rum, I couldn't leave it at that when it came time to wrap them up for gifting. Instead, I whipped up a glaze with leftover pineapple juice and powdered sugar and double-glazed each cookie, giving them shine and an extra layer of tangy-sweet goodness. Unfortunately I didn't note the amounts of sugar and juice, but I did mix them together before bringing the glaze to a simmer for a few minutes just to activate the cornstarch in the sugar. Double-glazed, these took a good 8 hours to dry enough to wrap, but the ends we saved off to the side didn't have to wait - stickiness and all, they were devoured!

Pina Colada Biscotti

In lieu of nuts, I wound up using a crunchy granola-flake cereal for texture in these biscotti. If money were no issue, 100% it would be macadamias though! I love using granola for nuts in baking because I always have it on hand, and since I usually (but not always) make my own I can make sure it is nut free for when I teach at school.

Mele Kalikimaka everyone!

Pina Colada Biscotti

Piña Colada Biscotti
Adapted from Go Dairy Free 
Makes 12 
1 ¼ cups flour
½ cup coconut flour
1 tsp baking powder
¼ tsp salt
¾ cup sugar
¾ cup pineapple juice
2 tsp vanilla
2 tbsp rum
1 cup Special K Protein* Cereal (or your favourite granola)
  1. Preheat your oven to 300ºF (convection if you have it) and line a baking sheet with parchment paper.
  2. Whisk together the flours, baking powder, salt and sugar in a bowl.
  3. Add pineapple juice, vanilla and rum, stirring to combine.
  4. Fold in the granola. The dough should be the consistency of chocolate chip cookie dough.
  5. Shape into a slightly flattened log on the baking sheet.
  6. Bake 35 minutes, or until lightly golden.
  7. Let cool on the baking sheet for 10 minutes, then slice into 12 slices
  8. Place each piece back on your parchment-lined baking sheet, cut side down. If you are using convection, stand the slices upright so both sides are exposed.
  9. Bake for 7 minutes, flip the slices, and bake for another 8 minutes, or until dry to the touch. If using convection, bake 16 minutes (no need to turn).
  10. Turn off the oven and let biscotti cool inside.
  11. Store in an airtight container at room temperature for up to 3 weeks.

Amount Per Serving
Calories: 141.0
Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 21.5 mg
Total Carbs: 30.4 g
Dietary Fiber: 2.7 g
Protein: 2.8 g

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