Name: Tropical Island Biscotti
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1/2 cup unsalted butter (1 stick) softened; 3/4 cup sugar; 2 eggs; 1 tsp vanilla extract; 2 cups flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup chopped Macadamia nuts or cashews; 1 cup white chocolate chips; 1 cup shredded coconut

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Mom (nicknamed Dottie Biscotti) has been baking up biscotti for as long as I can remember. Here, we share her newest version, Tropical Island Biscotti, made with shredded coconut, macadamia nuts and white chocolate chips. A tropical island twist on a classic recipe!

Dotties Island Biscotti — **Dottie Biscotti’s Tropical Island Biscotti**

Biscotti, a simple yet timeless cookie have been around for hundreds of years. My mom’s tropical take on biscotti will transport you straight to an island paradise! Packed with shredded coconut, buttery macadamia nuts and sweet white chocolate, these irresistible twice-baked delights offer something for every time of the day. They are the perfect companion for your morning coffee, a delightful after-dinner treat or a satisfying snack anytime of day.

Did Biscotti Originate from Italy

These simple yet delicious cookies boast a surprisingly rich history, dating back to ancient Rome where soldiers carried them on their deployments. Their long shelf life and transportability made them ideal for this purpose . The original recipe was simple, featuring only flour, water, and sometimes nuts or honey. Centuries later, in medieval Italy, a variation known as cantuccini was created in Tuscany. This Tuscan version incorporated almonds and was typically enjoyed with a sweet wine like Vin Santo, truly capturing the essence of Italian culinary traditions.

Today, Biscotti come in an endless variety of flavor combinations! From the original classic to chocolate and espresso, fruity options with orange and cranberry, or nutty twists with almonds and peanuts, there’s a biscotti for everyone. This recipe takes inspiration from the tropics, adding shredded coconut and crunchy macadamia nuts for a delightful island vibe. We’ve also included white chocolate chips for an extra layer of sweet and creamy flavor. Despite the infusion of tropical flavors, the basic simplicity and crunchy texture remain, maintaining their Italian genealogy as biscotti.

When would you serve biscotti?

So, what time is biscotti time?

For Breakfast

How can one resist having these crunchy and delicious treats with coffee for breakfast. We view this as a breakfast of champions.

This unassuming treat boasts a surprising versatility, making it the perfect companion at breakfast with a hot mug of your favorite coffee or tea. And indeed, this is how we at the fifties fight club often enjoy these amazingly simple yet delicious cookies at breakfast. The first dunk into a warm cup of coffee or tea softens the biscotti just enough, creating a delightful contrast of textures and flavors. An ordinary breakfast, this is not!

So next time you’re savoring a cup of coffee or tea at breakfast, why not consider adding a delightful and traditional Italian cookie with a tropical twist to elevate the experience? This classic pairing offers an effortless way to turn your breakfast into a truly enjoyable moment.

For Dessert

These delicious cookies have a hint of tropical flair and pair well with any drink, from regular coffee or tea to fancier options such as cappuccino to make a fantastic dessert. You often see them served with coffee or tea at cafes, but why not enjoy them at home too! Any coffee machine or espresso machine will do. Make a batch of these easy-to-bake cookies and enjoy them with your favorite coffee for a tasty treat any time.

Another option is to pair this recipe with Vin Santo. This is traditionally how they would be enjoyed in many parts of Italy. But what is Vin Santo?

Vin Santo is a sweet wine crafted from grapes harvested late in the season when their sugar content peaks. It’s a match made in heaven for biscotti. Its smooth sweetness complements the crunchy texture and subtle nuttiness of these Italian cookies perfectly. Pairing this recipe with an after dinner wine would present a unique flavor experience unfamiliar to many in America. So, why not try making a batch of Tropical Island biscotti to enjoy with an after dinner sweet wine while dining at home!

Can biscotti be frozen?

Yes, you can freeze these cookies! But to ensure they stay perfectly crisp, preventing moisture absorption during thawing is crucial. Should they soften after freezing, simply dry them in a low-temperature oven until they regain their satisfying crunch and surface dryness. This easy step will restore your biscotti to their freshly baked glory!

Can the dough for biscotti be refrigerated?

Life gets busy, and sometimes whipping up a recipe from scratch just isn’t feasible. But fear not! This recipe offers a convenient solution: make the dough ahead of time and refrigerate it to bake when it is convenient.

The dough for this recipe is remarkably resilient, even after a stint in the fridge. We recommend cooking your pre-made dough within a few days for optimal results. This simple time-saving trick allows you to satisfy your cravings whenever the mood strikes, even on a hectic schedule.

How to Make Tropical Island Biscotti

This recipe is simple to make and does not require fancy kitchen and baking equipment. To start, prepare the wet ingredients. Cream the sugar with the softened butter with a mixer. Then add the eggs one at a time while continuing to mix. Once eggs are added, add the vanilla. Set aside.

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In a separate bowl combine the dry ingredients; flour, salt and baking powder. When mixed well, add the flour mixture to the wet ingredients and use mixer to combine well. Use a large spoon to add the nuts, coconut and white chocolate chips. Combine well.

Cut the dough into two equal pieces. Shape each into a log and place onto a cookie sheet. Place into a preheated 350F oven and bake for 25-30 minutes until golden brown. Remove from the oven and set aside. Let cool for 15-20 minutes.

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With a sharp knife cut the log on the diagonal into 1 inch thick slices. Place back onto the cookie sheets, cut side down. Maintain some space between each cookie. Turn off oven and place cookies back into the oven for 15-20 minutes. Remove when biscotti are crisp.

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