Pina Colada Biscotti

Ingredients

• 4 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt 1 cup butter, softened
• 1 1/2 cups granulated sugar
• 3 eggs
• 2 tablespoons rum
• 3 tablespoons pineapple juice
• 1 1/2 teaspoons coconut extract
• 1 cup dried pineapple, chopped
• 1 cup sweetened flaked coconut
• 1 cup walnuts, chopped (optional)

Instructions

1. Beat sugars and butter until well blended. Add anise seed and eggs; blend well. Stir in flour and baking powder; mix well. Stir in almonds. Shape dough into two 10 x 1 inch rolls. Place rolls 4 inches apart on greased cookie sheet. Flatten each to 2-inch width. Bake at 350 degrees F for 20 to 30 minutes or until golden brown. Cool completely.
2. Cut diagonally into 1/2 inch slices. Arrange slices, cut side down, on ungreased cookie sheets. Bake at 350 degrees F for 6 to 10 minutes or until bottom begins to brown. Turn and bake for an additional 3 to 5 minutes or until crisp. Cool completely.
3. Store in tightly covered container for up to one month. The anise flavor gets stronger with time.

Attribution

Photo credit: yummysmellsca on Visualhunt