Ingredients

• 4.25 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoons salt
• 1 cup butter , softened
• 1.5 cups white sugar
• 3 eggs
• 2 tablespoons rum
• 2 tablespoons pineapple juice
• 1.5 teaspoons coconut extract
• 1 cup shelled pistachio nuts
• 0.5 cups chopped dried pineapple
• 0.5 cups sweetened flaked coconut

Instructions

1. 1 In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
3. 3 Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
4. 4 Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
5. 5 Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

Nutrition per serving