Pineapple and Macadamia Nut Biscotti

Ingredients

Biscotti

• 3/4 cup butter
• 2 1/2 cups all-purpose flour
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 cup chopped or diced dried pineapple
• 1 cup white chocolate chips
• 1 cup dry roasted macadamia nuts

Coating Sauce

• 1 cup white chocolate chips
• 1 tablespoon cream
• 1/2 cup finely chopped macadamia nuts (optional)

Instructions

Biscotti

1. In a saucepan, melt butter. Set aside.
2. Toast macadamia nuts at 250 degrees F for 10 minutes. Watch nuts to make sure they do not turn too dark (they will burn quickly).
3. Sift together flour, baking powder and salt.
4. Beat together eggs until pale yellow, then add melted butter, sugar and vanilla extract.
5. Mix the dry ingredients to the wet, in two additions, mixing just until absorbed.
6. Fold in nuts, chocolate and pineapple.
7. Divide the dough into 3 logs (about 1 foot long and 3 inches wide), put on parchment paper and place on separate cookie sheets. Bake at 350 degrees F until light brown around the edges, 25 to 30 minutes.
8. Cool logs for 20 minutes (leave on cookie sheets).
9. Reduce the oven temperature to 325 degrees F.
10. Cut logs crosswise (for prettier cookies, cut on a 45 degree angle about 1/2 inch thick).
11. Place cookies cut-side down on the cookie sheets. Bake each side until crisp, about 8 minutes each side. Cool biscotti.

Coating Sauce

1. Melt white chocolate and cream together in a double boiler. Mix until creamy and all chocolate chips have melted.
2. Dip cookie in chocolate, covering about half. Optional: Dip ends immediately into fine nuts. Place on wax or parchment paper.