Candied pineapple biscotti from The Cookie Bible (page 164) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute walnuts for raw almonds, and orange liqueur of your choice for Cointreau.

  • dbuhler on November 13, 2025

    Wow, these are so sweet, and not in a good way. With the sugary syrup from the candied pineapple and the sugar in the dough it made these inedible, and they never really got crisp, just stayed chewy. I am at high altitude and don't usually have any issues with biscotti recipes, but these spread a ton on the cookie sheet and they stuck like crazy to the foil. I will say, I did love the pineapple/orange/almond flavor combination, so I think I'll try these flavors using a base dough that works better for me, and I'll sub dried pineapple for the candied.

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