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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
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    about 4 dozen


  • 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


  • 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.
  • 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.
  • 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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  • Christina
    Jun 4, 2020

    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.

  • lahnette
    Oct 8, 2016

    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.