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Toni’s Tropical Biscotti

Total Time

Prep: 25 min. Bake: 25 min. + cooling

Makes

about 4 dozen

My second mom had a hankering for biscotti with pistachios and dried papaya. Since she's a fabulous cook, I gave it a whirl. The result was sensational!—Bonnie Hauschild, Wellington, Florida
Toni's Tropical Biscotti Recipe photo by Taste of Home
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Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 4 teaspoons grated orange zest
  • 1 tablespoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut, toasted
  • 1/2 cup chopped dried mangoes
  • 1/2 cup pistachios, toasted and chopped

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, orange zest and vanilla. In a small bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut, mangoes and pistachios.
  2. Divide dough in half. On ungreased baking sheets, shape each half into a 12x4-in. rectangle. Bake 15-20 minutes or until firm to the touch.
  3. Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 6-7 minutes longer or until golden brown. Remove from pans to wire racks to cool.

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