TONI’S TROPICAL BISCOTTI

I wish I could take credit for these delightful change-of-pace treats, but they come from a family member. She had an idea to bake something with pistachios and dried papaya, and these biscotti were the results!

—BONNIE HAUSCHILD WELLINGTON, FL


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 peel

1 tablespoon vanilla extract

1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup flaked coconut, toasted

1/2 cup chopped dried mangoes

1/2 cup pistachios, toasted and chopped

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, orange peel 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.