Tropical Pina Colada Biscotti

Combine the butter and 1 3/4 cups of sugar in a large bowl, using an electric mixer to blend until the mixture is smooth and creamy. Gradually add the eggs one at a time, mixing thoroughly after each addition to ensure they are fully incorporated. Next, incorporate the rum, pineapple juice and coconut extract into the mixture until it is well combined.

In a separate bowl, whisk together the flour, baking powder and salt to create a dry mixture. Gradually add this mixture into the wet ingredients until they are fully incorporated and well blended.

Stir in the pistachio nuts, pineapple and coconut until they are evenly distributed throughout the dough. Cover the bowl with plastic wrap and refrigerate for approximately 10 minutes to allow the flavors to meld.

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets with butter or cooking spray to prevent the cookies from sticking.

Divide the dough into four equal parts and shape each portion into a 12 inch long log on a lightly floured surface. Place two logs onto each cookie sheet, pressing them down gently to form a 3 inch wide rectangle with at least 2 inches of space between each log.

Bake the cookies in the preheated oven for 30 minutes, or until they are firm but not crispy. Remove them from the oven and allow them to cool for at least 10 minutes.

Place the biscotti bars on a cutting board and use a serrated knife to cut them into 3/4 inch wide diagonal slices. Return the slices to the baking sheets, cutting side down.

Return the cookies to the oven and bake for 8 minutes. Flip them over and continue baking for an additional 8 minutes, or until they are lightly toasted.

Cool the cookies completely before storing them in an airtight container.