Nutty Pina Colada Biscotti

Nutty Pina Colada Biscotti

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Mc Coy 6

"A refreshing biscotti reminiscent of the tropical drink. Great with tea or coffee! I never really measure the ingredients after rum but I've tried to approximate for you... My friends LOVE this recipe!"
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1 h 1 m servings 145 cals
Serving size has been adjusted!

Original recipe yields 42 servings



  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
  3. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
  4. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
  5. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.


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I made these for a luau themed party at work. I almost didn't take them b/c I was afraid too many people wouldn't like the pineapple or coconut but then figured oh well I made them so take them ...

I made these yesterday, with a few changes. Brandy for rum, lime juice for pineapple, vanilla for coconut extract, walnuts for pistachios, and 1 c. coconut instead of dried pineapple. I know tha...

These turned out so good! I will be adding these to my Christmas cookie goodie bags that I make a gifts. Thanks for the great recipe!

Great texture and great taste! It is a change of pace without being too strange for most people to enjoy. The chewy pineapple pieces really add to the texture. I found that both oiling and fl...

Mostly followed the recipe. Substituted vanilla for coconut extract, left out the salt because I used salted, roasted pistachios which I left whole and used coconut rum instead of just plain ru...

This was my first time making biscotti, and they came out great! I love pina colada, and pistachio nuts are my favourite, so I thought the combination would rock. It did! Next time, I will doubl...

I made these as party favors for guests at my mom's 60th birthday. Personally, I thought it was good, not great, but seriously, I got asked for the recipe no fewer than 12 times that evening! Ev...

Perfect Biscotti! So flavorful, I messed around alot with this but still followed the directions and they were a hit. I threw in cranberries, coconut, anise seeds & salted peanuts! (maybe unsalt...

Very good. I drizzled mine with melted white chocolate.

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