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Ginger and pineapple biscotti
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Prep Time:
45 minutes
Cook Time:
55 minutes
Total Time:
100 minutes
Top Italian-inspired ginger pineapple biscuits with a decadent drizzle of dark chocolate.
Ingredients:
  • 2 Free Range Eggs
  • 165g caster sugar
  • 200g plain flour
  • 50g self-raising flour
  • 55g pineapple
  • 110g ginger
  • 80g almond
  • 100g dark chocolate, melted
Instructions:
  • 1. Preheat the oven to 180C and prepare a large baking tray with greased parchment paper. 2. In a big bowl, combine and whisk together the eggs and sugar until smooth. 3. Mix in the flour until well combined. 4. Add the pineapple, ginger, and almonds to the mixture and stir until a soft dough forms.
  • Knead dough on a floured surface until smooth. Divide into two portions and shape each into a 30cm log. Place logs on a prepared baking tray. Bake for 30 minutes until lightly golden. Allow to cool on the tray for 10 minutes before serving.
  • Preheat oven to 150C. Slice the logs diagonally into 1 cm-thick pieces using a serrated knife. Place the slices in a single layer on 2 baking trays. Bake for 25 minutes, swapping trays halfway through, until the biscotti are dry and crispy. Allow them to cool completely on wire racks.
  • Place the chocolate in a plastic bag, snip off a corner, and drizzle it over the biscotti. Allow it to sit for 30 minutes to firm up.

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