Soft Canned Pineapple Cookies are delicious, tropical-flavored treats made with a quick and easy dough made with egg yolks, sugar, flour, soft butter, and canned pineapple pulp. Pureed in a blender and then added to the rest of the ingredients, the pulp gives the cookies an incredible softness and fragrance.
Excellent for breakfast or as a snack, accompanied by orange juice or a fruit tea, canned pineapple biscuits are also perfect as a happy ending to a meal together with other dry pastries.
We flavored everything with a teaspoon of vanilla extract, but if you prefer, you can add grated orange or lemon zest or a pinch of ground cinnamon.
Ingredients
How to Make Soft Canned Pineapple Cookies
To prepare these pineapple cookies, first collect the pineapple slices cut into pieces in the bowl of a mixer with a drop of its preserving syrup.
To prepare these pineapple cookies, first collect the pineapple slices cut into pieces in the bowl of a mixer with a drop of its preserving syrup.
Blend everything briefly until you obtain a creamy and fairly smooth consistency.
Blend everything briefly until you obtain a creamy and fairly smooth consistency.
In a separate bowl, whisk the egg yolks with the powdered sugar and vanilla extract an electric whisk.
In a separate bowl, whisk the egg yolks with the powdered sugar and vanilla extract an electric whisk.
Once you have obtained a light and frothy mixture, add the soft butter and continue whipping for a few more minutes.
Once you have obtained a light and frothy mixture, add the soft butter and continue whipping for a few more minutes.
At this point pour in the pineapple puree.
At this point pour in the pineapple puree.
Finish with the flour, sifted with a pinch of salt.
Finish with the flour, sifted with a pinch of salt.
Mix everything well with your hands until you obtain a soft and homogeneous mixture.
Mix everything well with your hands until you obtain a soft and homogeneous mixture.
Roll out the prepared dough between two sheets of baking paper until it forms a thin rectangle about 1/2 cm thick.
Roll out the prepared dough between two sheets of baking paper until it forms a thin rectangle about 1/2 cm thick.
Using a special cookie cutter, cut out many regular discs.
Using a special cookie cutter, cut out many regular discs.
Once they are ready, transfer the biscuits onto a baking tray lined with parchment paper, leaving at least an inch of space between each other, then bake in a static mode at 360°F/180°C and leave to bake for about 10-15 minutes.
Once they are ready, transfer the biscuits onto a baking tray lined with parchment paper, leaving at least an inch of space between each other, then bake in a static mode at 360°F/180°C and leave to bake for about 10-15 minutes.
Once the baking time is up, take the cookies out of the oven and let them cool on a wire rack, then dust them with a light layer of powdered sugar and arrange them on a serving plate.
Once the baking time is up, take the cookies out of the oven and let them cool on a wire rack, then dust them with a light layer of powdered sugar and arrange them on a serving plate.
Enjoy!
Pro Tips and Substitutions
For a more persistent exotic flavor, you can sprinkle the biscuits with flaked coconut, while if the preparation is not intended for children, you can macerate the pineapple with a drop of rum before reducing it to a puree.
Instead of canned pineapple, you can use fresh pineapple: in this case, we suggest slightly increasing the amount of powdered sugar.
How to Store Any Leftovers
If you have any leftovers, the pineapple cookies can be stored at room temperature in an airtight container for up to 3-4 days.
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