Ecuadorian Baicoli with a Tropical Twist

Ingredients

The Ecuadorian Baicoli differs from the original Italian version by incorporating tropical flavors. While the Italian Baicoli is traditionally plain, the Ecuadorian adaptation adds grated coconut and finely chopped pineapple to infuse a tropical twist. This modification enhances the flavor profile, giving the biscotti a unique taste that reflects the vibrant culinary culture of Ecuador. We alse have the original recipe for Baicoli, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120g) unsalted butter, softened 1/2 cup (120g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1/2 cup (40g) grated coconut 1/2 cup (40g) grated coconut
• 1/4 cup (40g) finely chopped pineapple 1/4 cup (40g) finely chopped pineapple
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until well combined.
6. 6.
   Fold in the grated coconut and finely chopped pineapple, ensuring they are evenly distributed throughout the dough.
7. 7.
   Divide the dough into two equal portions and shape each portion into a log, approximately 2 inches wide and 12 inches long.
8. 8.
   Place the logs onto the prepared baking sheet, leaving enough space between them to allow for spreading.
9. 9.
   Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
10. 10.
    Remove from the oven and let the logs cool for 10 minutes.
11. 11.
    Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices.
12. 12.
    Arrange the slices on the baking sheet and return to the oven for an additional 10-15 minutes, or until the biscotti are crisp and dry.
13. 13.
    Remove from the oven and let the biscotti cool completely before serving.

Treat your ingredients with care...

• Grated coconut — Ensure the coconut is fresh and finely grated for the best texture and flavor.
• Finely chopped pineapple — Use ripe pineapple for a burst of tropical sweetness in every bite.

Tips & Tricks

• For an extra tropical touch, dip the cooled biscotti in melted dark chocolate.
• Experiment with different tropical fruits such as mango or passion fruit for a variety of flavors.
• Store the biscotti in an airtight container to maintain their crispness.

Serving advice

Serve the Ecuadorian Baicoli with a cup of freshly brewed Ecuadorian coffee for a delightful pairing. These biscotti are perfect for dipping into the coffee, allowing the flavors to meld together.

Presentation advice

Arrange the biscotti on a platter in a zigzag pattern, showcasing their elongated shape. Dust them with powdered sugar for an elegant touch.