Go Back
+ servings
A slice of Caribbean Biscotti resting on a cup of coffee

Caribbean Biscotti

This Caribbean Biscotti recipe is the perfect treat when you want to splurge on tropical flavors. Made with dried fruits like mango, papaya, and pineapple, it is the perfect accompaniment for your cup of coffee in the morning.
Course Dessert
Cuisine Italian
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 16 servings
Calories 205kcal


  • 1/2 cup rum
  • 2 cups dried tropical fruit such as papaya, cherry, mango, cranberry, and pineapple – chopped
  • 2 cups (10 ounces) all-purpose flour
  • 1 cup (7 ounces) sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground all spice
  • 2 large eggs at room temperature
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cups macadamia nuts or walnuts toasted and chopped
  • 3/4 cup unsweetened shredded coconut


  • Preheat the oven to 350 degrees.
  • Combine rum and dried fruit in a bowl. Cover it with plastic wrap, and microwave until rum boils, 45 seconds to a minute. Set aside to cool.
  • Whisk the dry ingredients (flour, sugar, baking powder, salt, and all spice) in a bowl. Set aside.
  • Strain the dried fruit, reserving 3 tablespoons of the rum.
  • Whisk together the eggs, vegetable oil, vanilla extract, and the reserved rum in a mixing bowl.
  • Stir the rum-egg mixture with the dry ingredients. Add walnuts (or macadamia nuts), dried fruit, and coconut into the bowl. Fold them into the dough.
  • Using a ruler and a pencil, draw two 2 by 12-inch rectangular shapes on a parchment paper. They should be 3-4 inches apart from one another. Flip it, and place it on a baking sheet.
  • Divide the dough into two equal pieces and form each log into a 2X12-inch log.
  • Bake for 30-35 minutes, or until lightly browned. Take it out of the oven and let it cool for 15 minutes. Do not turn the oven off.
  • Transfer one of the logs onto a cutting board, and using a serrated knife, cut on bias into 3/4-inch-thick slices. Place the biscotti slices cut side down onto the baking sheet. Repeat the same process with the second log.
  • Bake for 10 minutes, flipping them halfway through the baking process.
  • Let cool for 20 minutes before serving.


Calories: 205kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 91mg | Potassium: 123mg | Fiber: 2g | Sugar: 15g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg