Another Family Favorite dessert transformed into health-boosted biscotti.
Wet bowl Ingredients:
2 eggs
3 cups pineapple juice
1 can sweetened condensed milk
1 cup coconut oil
2 cups pineapple ice cream sundae topping
½ cup light brown sugar
6 teaspoons yellow food coloring
2 teaspoons maple extract
10 individual packets of mango pineapple sugar-free energy drink mix
Dry bowl Ingredients:
8 cups all-purpose unbleached flour
2 teaspoons baking powder
1 teaspoon salt
1 cup flax seeds
1 cup hemp hearts
1/3 cup nutritional yeast
3 cups protein powder, vanilla flavored
3 cups collage powder, vanilla flavored
2 boxes cheesecake pudding mix
1 teaspoon allspice
Add-in bowl Ingredients:
2 cups sweetened dried pineapple tidbits
2 cups roasted cashews with sea salt
2 cups slivered blanched almonds
2 cups dry roasted macadamia nuts halves with sea salt
4 cups butterscotch chips
Pre-bake Topping:
6 Tablespoons raw coarse sugar
1 Tablespoon coarse sea salt
½ teaspoon ground cinnamon
Finishing Touch Caramel Drizzle Icing:
1 cup sugar free caramel sundae syrup
¼ cup margarine
3 cups powdered sugar
dash of salt
Directions: Preheat the oven to 330 degrees. Line two large baking sheets with parchment paper and set aside. In a very large bowl, commence to mix the wet ingredients together and set aside. In another large bowl, mix together the dry ingredients. In a medium bowl, mix the add-ins together. In a small bowl, mix together the cinnamon, raw sugar, and coarse salt for the pre-bake topping and set that aside.
Time to Make the Dough. Eyeball that your wet ingredient bowl is large enough to also hold all of the dry and the add-in ingredients. Gradually add the mix from the DRY ingredient bowl to the WET bowl. Once a dough is formed, fold in the add-in bowl ingredients. Dump dough on a plain flour dusted pastry board and divide into 8 equal pieces on this double batch. Dust your fingers with plain flour so they do not stick to the dough as you shape each portion in an arched rectangular mound about 1 to 2 inches high and not more than 6 to 7 inches wide. Transfer 4 to a prepped baking sheet making sure to leave a gap between each. Transfer the other 4 to another prepped baking sheet. Once on baking sheets, each loaf needs sprinkling with the coarse sugar salt mixture before they go in the oven.
Starting the bakes.
Place one sheet in pre-heated oven to bake for 45 minutes. At that time, remove tray from oven and place on wire rack to cool. Place second sheet with the other loaves in the oven to bake for the 45 minutes. Then they will be removed to cool. Once the second sheet is out of oven from its first bake, reduce the oven’s temperature to 300 degrees.
Once one tray of biscotti is cool to the touch, remove loaf to pastry cutting board and with a very sharp knife slice at a slight diagonal angle ¾ inch pieces to give you that classic biscotti shape. Return the slices to their baking pan that now has a fresh piece of parchment paper lining. Arrange the pieces so the cut side that is the inside of the loaf is facing upward, not the sugared tops. The pieces should be lying flat. Make sure to be leaving a gap between the slices so they can get even heat to dry out.
If they do not all fit well then you will have to do a second batch. If the other tray is out by now and is cooling and the oven temperature has been reduced, you can place a sliced tray back in the oven to bake 45 minutes. Remove baking tray from oven and repeat the second bake on any other sliced cookies that haven’t baked twice yet.
Now to make the caramel drizzle: mix everything together in a medium size bowl. Do not apply on top of biscotti until they are thoroughly cooled from their bakes. Simply let it run off your spoon over the biscotti, careful not to put too much. You want a light drizzle. Store your biscotti in airtight containers. This is a double batch but math should be simple to cut it down if you desire.
#baking #biscotti #recipe #pineapple #cake
6 май 2024
