Pineapple-Walnut Biscotti

By Loretto J. Hulse, Herald food writer

The cover of the Tri-City Herald's Food & Wine section April 9 will feature Passover recipes and a description of the Jewish celebration. Inside, you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Pineapple-Walnut Biscotti

Preparation time: 25 minutes

Chilling/cooling time: 2 hours

Cooking time: 45 minutes

Yield: 36 pieces

Ingredients

1 cup chopped dried pineapple

2 cups each: hot water, 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

1/2 teaspoon almond extract

1 cup chopped walnuts

2 tablespoons pearl or granulated sugar, optional*

Instructions

Place the dried pineapple in a small bowl. Pour the hot water over the pineapple; set aside to soak 15 minutes. Meanwhile, sift together the flour, baking powder, cinnamon and salt in a medium bowl; set aside.

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 and almond extract. Drain the pineapple; stir into the mixture. Stir in the walnuts and reserved dry ingredients. Cover bowl; chill 1 hour.

Heat the oven to 325 degrees. Knead the chilled dough until smooth; shape into a 12-by-4-inch log on a greased baking sheet. Sprinkle with the pearl sugar, if using; press down on log to lightly flatten. Bake until the edges of the dough begin to brown, about 25 minutes. Remove pan from oven; cool on a wire rack about 15 minutes. Meanwhile, reduce the oven temperature to 300 degrees.

Transfer the log to a cutting board; cut diagonally into 1/2-inch slices with a serrated knife. Place biscotti, cut side down, on the pan; bake until the cookies brown, about 20-25 minutes. Transfer to a wire rack; cool completely, about 45 minutes. Store in an airtight container.

Note: Swedish pearl sugar has large granules that don't lose their shape when baked. It's sold at scandiafood.com.

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

From: Chicago Tribune, created by reader Bernice Firestone of Winnetka, Ill.

tool name

Tuesday, Apr. 08, 2008

Pineapple-Walnut Biscotti

By Loretto J. Hulse, Herald food writer

Pineapple-Walnut Biscotti