Pineapple-Walnut Biscotti

Yield: 36 pieces

Ingredients

• 1 cup chopped dried pineapple
• 2 cups hot water
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 eggs
• 3/4 cup granulated sugar
• 1/2 cup canola oil
• 2 tablespoons orange zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup chopped walnuts
• 2 tablespoons pearl* or granulated sugar (optional)

Instructions

1. Place the dried pineapple in a small bowl. Pour the hot water over the pineapple; set aside to soak for 15 minutes.
2. Meanwhile, sift together the flour, baking powder, cinnamon and salt in a medium bowl; set aside.
3. Beat the eggs and 3/4 cup granulated sugar with a mixer on medium speed in a large bowl until light and fluffy. Add the oil, beating until smooth. Beat in the zest, vanilla extract and almond extract.
4. Drain the pineapple; stir into the mixture. Stir in the walnuts and reserved dry ingredients. Cover bowl; chill for 1 hour.
5. Heat the oven to 325 degrees. Knead the chilled dough until smooth; shape into a 12 x 4 inch log on a greased cookie sheet. Sprinkle with the pearl sugar, if using; press down on log to lightly flatten.
6. Bake until the edges of the dough begin to brown, about 25 minutes.
7. Remove pan from oven; cool on a wire rack about 15 minutes.
8. Meanwhile, reduce the oven temperature to 300 degrees F.
9. Transfer the log to a cutting board; cut diagonally into half inch slices with a serrated knife.
10. Place biscotti, cut side down, on the pan; bake until the cookies brown, about 20 to 25 minutes.
11. Transfer to a wire rack; cool completely, about 45 minutes.
12. Store in an airtight container.

Notes

* Swedish pearl sugar has large granules that don't lose their shape when baked.

Nutrition

Per serving: 106 calories, 45 percent of calories from fat, 5g fat, 0g saturated fat, 12mg cholesterol, 13g carbohydrates, 2g protein, 35mg sodium, 1g fiber