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
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup sugar
- 2 large eggs
- 3/4 teaspoon baking powder
- 2-1/2 cups all-purpose flour
- 1/2 cup sweetened shredded coconut toasted
- 4 teaspoons grated orange zest
- 3/4 cup unsalted butter softened
- 1/2 cup chopped dried mangoes
- 1/2 cup pistachios toasted and chopped
- Carbohydrate 11.8573545816609 g
- Cholesterol 303.702500076183 mg
- Fat 49.4703591955983 g
- Fiber 2.84970832932694 g
- Protein 10.6930962492208 g
- Saturated Fat 27.1580321849947 g
- Serving Size 1 1 dozen. (175g)
- Sodium 14074.4263317417 mg
- Sugar 9.00764625233393 g
- Trans Fat 3.60408054369568 g
- Calories 528 calories
Preheat oven to 350degrees. 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.,
