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
2 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.