Pineapple Biscotti 2008 Food

PINEAPPLE UPSIDE DOWN BISCUITS

Steps:

• Preheat the oven to temperature as stated on biscuits.
• Using a cupcake or muffin tin grease 10 cups.
• Drain the can of crushed pineapple, saving the juice.
• Stir together the pineapple, sugar and butter until well mixed.
• Divide the pineapple mixture amongst the muffin cups.
• Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
• Place 1 biscuit in each cup on top of the pineapple mixture.
• Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
• Bake for 12 to 15 minutes, or until golden brown.
• Cool for 2 minutes.
• Invert the pan onto a plate to relase the biscuits.
• Serve warm sprinkled with powdered sugar or plain.

PINEAPPLE BISCOTTI 2008

Steps:

• Chop pineapple and place in a bowl, cover with the hot water, to plump fruit, cover with saran and set aside for about 15 minutes.
• In another large bowl sift measured dry ingredients, flour, spices, salt, and powder and stir to blend well.
• In a large bowl, cream the sugar with the eggs until light and fluffy, add in the oil, zest, and vanilla.
• Drain the pineapple well, ( throw away the water it is not needed) and add drained pineapple to the egg sugar mixture.
• Now add the dry ingredients and mix well.
• Cover with saran and let chill about one hour.
• Preheat the oven to 325 degrees.
• Knead the chilled dough until smooth, shape into a 12 " x 4" log on a greased cookie sheet.
• Flatten down slightly to shape, sprinkle with decorating or pearl sugar, and press to adhere if desired.
• Bake until edges are browned about 25 minutes.
• Remove to a wire rack and lower oven temperature to 275 degrees.
• After letting the log cool about 15 minutes, with a serrated bladed knife slice into 3/4 inch bars diagonally.
• Place cut side down onto greased baking sheet or parchment and bake another 20 minutes, turning once.
• Remove and cool completely before storing air tight.

PINE NUT BISCOTTI

Steps:

• Toast the pine nuts in a 350 degree F. oven for about 6 minutes, or until just light golden brown.
• Reduce the heat to 325 degrees.
• Mix together the flour, baking powder, and salt, and set aside.
• In a large bowl, with an electric mixer, beat together the butter and sugar.
• Add the eggs one at a time, then the lemon juice and zest.
• Add the dry ingredients and continue mixing until well blended.
• Fold in the pine nuts.
• On a lightly floured surface, divide the dough in half, and form two loaves about 14 inches long and 2 inches wide and place on a lightly greased baking sheet.
• Bake for about 30 minutes in a preheated 325 degree F. oven or until they are set and golden in color.
• Allow to cool for 5 minutes, then using a serrated knife cut into 3/4 inch slices.
• Place these slices back on the baking sheet, and cook an additional 10 minutes turning over once half way, or until the cookies cooked through and crisp.
• Cool, and store in an airtight container.

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

NUTTY PINA COLADA BISCOTTI

Steps:

• 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.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
• 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.
• 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.
• 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.

CARDAMOM BISCOTTI

Steps:

• Preheat oven to 325 degrees. Place rack in center of oven.
• Sift flour, baking powder, and a pinch of salt into a large bowl. Mix almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar into flour mixture. Beat eggs and vanilla, then mix into dry ingredients until well combined.
• Turn out dough onto a lightly floured surface. Roll dough into a 9-by-2-inch log. Transfer to a parchment-lined baking sheet. Press gently to flatten top. Bake until pale gold and lightly cracked, about 30 minutes.
• Lightly beat egg white, then brush onto biscotti. Sprinkle with remaining 2 tablespoons sugar. Bake 15 minutes. Let cool for 10 minutes on baking sheet on a wire rack.
• Transfer to a cutting board. Using a serrated knife, cut dough into 1/4-inch-thick slices. Place slices, flat sides down, on baking sheet, and bake until golden brown and crisp, 15 to 18 minutes. Transfer biscotti to wire rack, and let cool completely.

PINEAPPLE BISCUITS

Steps:

• In a bowl, combine the brown sugar and butter; stir in the pineapple and cinnamon. Spoon into 10 greased muffin cups. Place one biscuit in each prepared cup. Bake at 425° for 10 minutes or until golden brown. Let stand for 5 minutes before inverting onto a serving platter.