Floribbean Spiced Biscotti

Ingredients

In this Floribbean adaptation, the traditional Slovak Lomnicke suchary is transformed into Floribbean Spiced Biscotti. The original recipe is enhanced with tropical spices like ginger, cinnamon, and allspice, and the addition of dried fruits such as pineapple and coconut. The biscotti are twice-baked to achieve a crisp texture, making them perfect for dipping into your favorite hot beverage. We alse have the original recipe for Lomnicke suchary, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) unsalted butter, softened 1/4 cup (50g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (75g) dried pineapple, chopped 1/2 cup (75g) dried pineapple, chopped
• 1/2 cup (40g) shredded coconut 1/2 cup (40g) shredded coconut

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 22g, 10g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, allspice, and salt.
3. 3.
   In a separate large bowl, cream together the sugar and softened butter until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Fold in the dried pineapple and shredded coconut until evenly distributed throughout the dough.
7. 7.
   Divide the dough in half and shape each portion into a log, approximately 12 inches long and 2 inches wide.
8. 8.
   Place the logs onto the prepared baking sheet, leaving space between them.
9. 9.
   Bake for 25-30 minutes, or until the logs are lightly 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-inch thick slices.
12. 12.
    Arrange the biscotti cut-side down on the baking sheet and bake for an additional 10-15 minutes, or until they are golden and crisp.
13. 13.
    Remove from the oven and allow the biscotti to cool completely before serving.

Treat your ingredients with care...

• Dried pineapple — Ensure the dried pineapple is chopped into small pieces to distribute the flavor evenly throughout the biscotti.
• Shredded coconut — Use unsweetened shredded coconut for a more natural flavor. If you prefer a stronger coconut taste, lightly toast the shredded coconut before adding it to the dough.

Tips & Tricks

• For an extra burst of flavor, drizzle the cooled biscotti with a glaze made from powdered sugar and tropical fruit juice.
• Experiment with different dried fruits such as mango or papaya for a variation in flavors.
• Store the biscotti in an airtight container to maintain their crispness.

Serving advice

Serve Floribbean Spiced Biscotti alongside a cup of freshly brewed tropical fruit-infused tea or a refreshing glass of pineapple juice for a true Floribbean experience.

Presentation advice

Arrange the biscotti on a tropical-themed platter, garnished with fresh pineapple slices and a sprinkle of shredded coconut. Serve with colorful cocktail umbrellas for a fun and festive touch.