chocolate covered pecan biscotti with dried fruit

Pineapple Pecan Biscotti

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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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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!

Italian biscotti recipe with white chocolate

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.

 

pineapple pecan biscotti cookie recipe

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Pineapple Pecan Biscotti with white chocolate video recipe

More Recipes!

Also, try my original biscotti recipe with pistachios and dried cranberries, dipped in dark chocolate!

Looking for more Italian dessert recipes? Try my ‘Classic Tiramisu Dessert Cups’ next! All the flavors of tiramisu in single serving sizes!

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!

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