Name: Dried Fruit and Coconut Biscotti
Total time: 2 h 45 min
Ingredients: 1/2 cup light rum; 1 cup dried papaya , chopped fine; 1 cup dried pineapple , chopped fine; 2 cups (10 ounces/283 grams) all-purpose flour; 1 cup (7 ounces/198 grams) sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/8 teaspoon ground allspice; 2 large eggs , lightly beaten; 2 tablespoons vegetable oil; 1 teaspoon vanilla extract; 1/2 cup macadamia nuts , toasted and chopped; 1/2 cup sweetened shredded coconut

Why This Recipe Works

Biscotti is a common holiday treat, but we loved the additions of dried papaya and pineapple to liven them up. Chopped macadamia nuts and shredded coconut provided a nice complement to the sweet dried fruit. Starting the biscotti in large logs and then cutting them into strips to finish baking ensured they didn't dry out.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Line 1 baking sheet with parchment paper. Combine rum, papaya, and pineapple in bowl. Microwave, covered, until rum begins to boil, about 1 minute. Let sit until dried fruit softens, about 5 minutes. Strain fruit, reserving 3 tablespoons rum. Combine flour, sugar, baking powder, salt, and allspice in large bowl. Whisk reserved rum, eggs, oil, and vanilla together in medium bowl. Stir rum-egg mixture into flour mixture until combined. Stir in reserved dried fruit, macadamia nuts, and coconut.

Form dough into two 12 by 2-inch logs 3 inches apart on prepared baking sheet. Bake until lightly browned, about 35 minutes. Let logs cool on sheet for 15 minutes. Transfer to cutting board and, using serrated knife, cut logs on bias into 3/4-inch-thick slices. Place cookies cut side down on sheet and continue to bake until dry, about 10 minutes, flipping cookies after 5 minutes. Let cool on sheet for 1 hour. Serve. (Cookies can be stored at room temperature for 1 week.)