While there are so many variations of biscotti out there, this is by far our all-time favorite go-to version, and it came from a wonderful family friend (thanks Susie!!). These cookies are so tasty they have us reaching for them at any time of day, not just in the morning. Filled with almonds, currants and a new addition of dried pineapple chunks, this biscotti is not only pretty to slice but exciting to eat as the textures of the fruit, nuts and dough harmoniously jive together. Don’t be tempted to sub out the dried pineapple, it really adds a distinguishing element that’s well worth the try and will make you never think twice about doing so again! If you typically like your biscotti to have a crunch throughout, you may want to add up to another 10 minutes to the final baking time, otherwise as is, these biscotti should yield a bit of an outer crunch yet remain somewhat soft in the center.
Makes 3 loaves of biscotti cookies
4 TBSP unsalted butter, room temperature
1 c. sugar (7 ounces)
2 eggs plus 1 egg white
1⁄2 tsp anise extract
1⁄2 tsp almond extract
2 1⁄2 c. flour (12.5 ounces)
1 1⁄2 tsp baking powder
1⁄4 tsp salt
1⁄2 c. currants
1 6-oz pkg dried pineapple chunks, coarsely chopped (~ 1 cup)
1 c. almonds, toasted and coarsely chopped
- Preheat oven to 350 degrees.
- In a large bowl, cream together the butter and sugar on medium speed until light and fluffy. Add eggs one a time, followed by the extracts and beat until combined, about 30 seconds.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Gradually beat the flour mixture into the egg mixture on low speed, until just combined.
- Stir in the currants, dried pineapple and almonds.
- On a greased baking sheet, pat dough into 3 equal loaves measuring 3” x 12” (dough may be crumbly – just press it together).
- Beat egg white then brush on tops/sides of loaves. Sprinkle with turbinado sugar.
- Bake for 30-35 minutes, rotating pan halfway through baking.
- Remove and let loaves cool on baking sheet for 10 minutes. Lower oven to 325 degrees.
- Slice loaves diagonally and then return cookies to baking sheet, placing them on their side. Bake another 10-15 minutes.