Regardless of whether you've always liked to prepare or else you've picked up it as a spare time activity throughout quarantine, we might see a guess that you're watching for new recipes to use out. Afterall, getting creative in the kitchen is a wonderful and worthwhile way to spend your time.

We've assembled all the very most adored and highest ranked Ginger and pineapple biscotti in our site. It's the very best of the best!

We have rounded up the best recipes ever. They truly are our most loved, commented and rated 5-star recipes out of our huge group, all in one location. These programs, mains, desserts and much are ensured yummy!

Ingredients

2 Coles Australian Free Range Eggs
3/4 cup (165g) caster sugar
1 1/3 cups (200g) plain flour
1/3 cup (50g) self-raising flour
3/4 cup (55g) chopped Coles Pineapple Pieces
1/2 cup (110g) uncrystallised ginger
1/2 cup (80g) Coles Australian Almonds
100g dark chocolate, melted

Method

Step 1 Preheat oven to 180C. Grease and line a large baking tray. Whisk the eggs and sugar in a large bowl until well combined. Stir in the combined flour. Add pineapple, ginger and almonds and stir until a soft dough forms.
Step 2 Knead dough on floured surface until smooth. Divide dough in half. Roll each portion into a 30cm log. Place logs on prepared tray. Bake for 30 mins or until light golden. Set aside on the tray for 10 mins to cool.
Step 3 Reduce oven to 150C. Use a serrated knife to cut logs diagonally into 1cm-thick slices. Arrange the slices, in a single layer, on 2 baking trays. Bake, swapping trays halfway through cooking, for 25 mins or until biscotti are dry and crisp. Transfer to wire racks to cool completely.
Step 4 Place chocolate in a sealable plastic bag and cut off 1 corner. Drizzle over biscotti. Set aside for 30 mins to set.

Ginger and pineapple biscotti

How to make Ginger and pineapple biscotti

Ingredients

Method