Toni’s Tropical Biscotti
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
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
Reviews
I LOVE this recipe! My husband and I travel to Italy and Spain quite often, and have eaten some pretty great Biscotti in our travels, but we both agree that this recipe is at the top of our list of biscotti. I used Dried Papaya instead of mango, and used Slivered Almonds instead of pistachios, and it was amazing. I agree with “lahnette” below - I needed about 12 minutes for them to fully bake after they were cut into pieces. Yummy! Thanks so much.
Original recipe was written using 30 min initial bake time and then 10 min on each side after cut, in my opinion, it needs the extra time.