Italian

Coconut-Pineapple Biscotti is for Dessert.

Coconut-Pineapple Biscotti takes 65 minutes to prepare.

Coconut-Pineapple Biscotti takes 40 minutes to cook.

Coconut-Pineapple Biscotti makes 24 servings.

The ingredients for Coconut-Pineapple Biscotti are:

2 cups flour
1 cup whole wheat flour
? cup coconut flour
4 tsp baking powder
? tsp sea salt
? tsp ginger
? cup cornstarch
1/3 cup cold water
6 tbsp canola oil
? cup sugar
1 egg
1 egg white
1 cup shredded, unsweetened coconut
1 ? cups diced candied pineapple

Here is how you make Coconut-Pineapple Biscotti:

Preheat oven to 375, place the rack in the upper third of the oven.Mix the flours, baking powder, sea salt and ginger in a medium bowl.Separately, beat together the cornstarch and cold water, then add oil, sugar, egg and egg white.Add the dry ingredients, coconut and pineapple and beat until well incorporated.With wet hands, shape into 2 logs, flattening slightly, and place on a lined cookie sheet.Bake for 25 minutes in the upper third of the oven. Reposition the oven rack to the middle position.With a sharp serrated knife, cut into 1/2" wide slices.Bake for 10 minutes, then flip and bake 5 to 7 minutes.Number of Servings: 24Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Coconut-Pineapple Biscotti is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 199.0

• Total Fat: 5.4 g
• Cholesterol: 8.9 mg
• Sodium: 15.4 mg
• Total Carbs: 35.2 g
• Dietary Fiber: 2.4 g
• Protein: 2.9 g

Coconut-Pineapple Biscotti is Italian cuisine.

The dietary needs meet for Coconut-Pineapple Biscotti is Vegetarian