If you love biscotti cookies, you’re going to love this easy recipe! These tropical-flavored biscotti with dried pineapple and papaya and pecans coated in white chocolate is just what you need for fall! This crunchy and sweet traditional Italian biscotti recipe is so delicious and perfect with a cup of coffee in the morning and unlike anything you’ve had before!
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Making Traditional Italian Biscotti
Italian biscotti cookies are traditionally baked twice, once in a large log and then again once the slab is cut. I recommend cutting the slab while it’s still slightly warm so it doesn’t fall apart too much. Arrange the cookies on a baking sheet, leaving about 1/2 inch between the cookies. If you have convection oven, this is the time to use it! Using a convection oven makes the second bake process faster! Use the same temperature but half the time for a convection oven.
Make sure to let the cookies cool completely before dipping them into chocolate! I used white chocolate for this recipe but these Italian cookies will taste great with milk or dark chocolate. Add any toppings to the chocolate while it’s still wet.
History of the Recipe!
I love a good Italian biscotti in the morning with my cup of coffee! My mom has been making this recipe for about 20 years now. This recipe is that good! My grandfather and aunt used to work at a biscotti factory long ago and shared this ‘secret’ recipe with my family. It’s a classic, Italian biscotti recipe: crispy, crumbly cookies with dried fruit, dipped into chocolate. You’ve probably tried them at your favorite coffee shop but did you know these cookies are very easy to make? They take just a little bit of time but they’re so much cheaper to make at home, especially if you’re paying $2 per cookie at the coffee shop!
- My mom makes a fresh batch of cookies every two weeks and they’re always gone in no time. You can leave these with or without the chocolate but I personally love the additional sweetness. Store these pecan biscotti cookies in an airtight container or cookie jar for up to two weeks. I love to enjoy these in the morning with coffee, or in the afternoon with tea. These pecan biscotti are so pretty! Wrap them into individual treat bags or place into gift boxes and give them away to family and friends!
Looking for more Italian dessert recipes? Check out some of my other recipes you’re sure to enjoy!
- Also, try my original biscotti recipe with pistachios and dried cranberries, dipped in dark chocolate!
- Italian Coconut Cream Cake – the fluffiest and most delicious coconut cake recipe ever!
- Tiramisu Cheesecake – coffee and amaretto flavored cheesecake topped with whipped cream!
- Try my ‘Classic Tiramisu Dessert Cups’ next! All the flavors of tiramisu in single serving sizes!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- Get these silicone baking mats for baking cakes, cookies and pastries! And these aluminum sheet pans are my favorite!
- Use a long, serrated knife for cutting the cookies, like my Wusthof Ikon super slicer!
- And I love this set of glass mixing bowls for food prep!
Pineapple Pecan Biscotti (video)
- 6 large eggs
- 1 1/3 cup white granulated sugar
- 1 cup unsalted butter, softened
- 5 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup finely diced pecans
- 1 cup diced dried pineapple
- 1/2 cup diced dried papaya
- 3 to 4 cups white chocolate melts
- 1/4 cup dark chocolate, for garnish
- diced nuts and fruit, for garnish
- Preheat the oven to 350F/177C. Line two large baking sheets with silicon mats or parchment paper.
- I recommend using a stand mixer to make this recipe go faster. Place the eggs, sugar and extracts into the mixing bowl first. Using the whisk attachment, mix on high speed for 4 to 5 minutes, until the eggs are thick and pale. Next, add the butter - add a few tablespoons at a time and mix well after each addition. In a separate bowl, combine the flour and baking powder. Switch out the whisk for a flat attachment and gradually add the flour. As the dough begins to thicken, switch out to a dough hook.
- Once all the flour is added, add the diced pecans, pineapple and papaya. Mix until the fillings are well-incorporated into the dough. Turn the dough out onto a lightly floured work surface and knead the dough for 3 to 4 minutes. Add sprinkles of dough as needed - the dough needs to be very soft but not sticky.
- Shape the dough into a large log and divide it in half. Shape each half into a large, flat rectangle onto separate baking sheets using your hands or a rolling pin. The rectangle needs to be approximately 8x15-inches and 3/4-inch thick. Bake the cookie sheets in the preheated oven for 23 to 26 minutes, until the top is golden and the edges are a golden brown.
- Remove the cookie sheets from the oven and allow them to cool on a wire rack until lukewarm. Using a long, serrated knife, cut the cookie sheets into 1/2 to 1 inch thick cookies. The cookies will be fragile at this point; handle them carefully!
- Transfer the cookies back onto the baking sheet and arrange them with at least 1/2-inch space between each cookie. Preheat the oven to 270F/132C and bake the cookies for a second time for 1 1/2 hours, until golden and crispy. If using a convection oven, bake for 45 minutes. Allow the cookies to cool completely once baked.
- To garnish the cookies, melt the white chocolate melts in a large bowl in the microwave. Pour the melted white chocolate into a large casserole, just large enough to fit the cookies. Dip each cookie half-way into the chocolate, then set onto a wire rack. If desired, drizzle the cookies with melted dark chocolate, add diced pecans and fruit, or sprinkles. Allow the chocolate to set completely before transferring into a cookie jar or air-tight container.