Pineapple Macadamia Biscotti

Go Hawaii! These Pineapple Macadamia Biscotti will remind you of warm sand and cool water.  Serve them with a spiced ice tea on a hot afternoon and you will be transported to exotic destinations.

My Grandparents use to go to Hawaii every year of their early retirement, and even though they NEVER offered to take me, I still enjoyed their visits, because they would always bring back jars of Macadamia nuts for us.

Macadamia nuts are loved by many for their buttery taste and crisp, light texture. What you may not know is that macadamias have a lot more going for them than their deliciousness; these nuts are loaded with healthy nutrients.

Macadamia nuts are loaded with vitamins like vitamin E, thiamine (B1), riboflavin (B2), niacin, pantothenic acid (B5) and folate, and minerals such as potassium, phosphorus, magnesium and calcium. Hence, the nuts promote healthy bone and teeth formation; as well regulate the body's fluid balance and immune system. Also they enhance our nervous system and promote healthy skin.

But who really cares, even if they weren’t good for us we would still love them.

Pineapple Macadamia Biscotti Recipe


  •  5 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoons lemon extract
  • 3 3/4 cups flour
  •  1 1/2 teaspoons baking powder
  •  1/2 teaspoons baking soda
  •  1/2 teaspoon salt
  • 1 cup dried diced pineapple
  • 2 cups raw macadamia nuts.


  1. Place one of your oven racks in the center of your oven and preheat oven to 325 degrees.
  2. Place nuts on baking sheet, place in oven and bake for 12-15 minutes, until nut meat turns golden brown.  Watch carefully so that they don’t burn.
  3. Line a baking sheet with parchment paper or silicon baking mat and set aside.
  4. Beat eggs, sugar and vanilla extract until smooth.
  5. In another bowl, whisk together the flour, baking powder, baking soda and salt until well blended.
  6. Add the egg mixture to the flour mixture and mix until just blended.  Add pineapple and macadamia nut and mix until incorporated.
  7. Turn out onto a floured surface and knead briefly, just until the dough comes together.  This will be a sticky batter, if you have trouble handling, place in refrigerator for 30 minutes.
  8. Divide dough in three equal pieces, role each  into a log 12-14inches long.  Place on prepared baking sheet and flatten to about ¾ inches thick, keeping about 3 inches apart.
  9. Place pan in oven and bake for 20-25 minutes or until lightly browned.
  10. Remove from oven and let cool on cookie sheet for 10 minutes or until cool enough to handle.  Reduce oven temperature to 300 degrees F.
  11. Move logs to cutting board and slice on diagonal about ½ inch thick with serrated knife.
  12. Place slices back on the baking sheet, standing each slice up on bottom
  13. Return to oven and bake for 25-30 minutes.  Watching so they don't over brown.
  14. Remove from oven and transfer to cooling rack, cool completely.
  15. Store in airtight container, to preserve freshness.

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