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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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These biscotti are full of tropical flavor and are a perfect finish to a meal or with coffee. Ingredients:
1 c dried tropical fruits (such as papaya, pineapple, mango) |
2 eggs |
3/4 c granulated sugar, plus extra for topping |
1/2 c vegetable oil |
2 t finely grated orange zest |
1 t ground cinnamon |
1 1/2 t baking powder |
1 t vanilla extract |
1/2 t almond extract |
1/4 t salt |
2 c flour, or as needed |
1 c chopped macadamia nuts |
1/2 c shredded coconut |
Directions:
1. Preheat an oven to 350 F. Place the fruit in a bowl with hot water to cover and let stand for 10 minutes. Drain and set aside.
2. In a large bowl, combine the eggs, the 3/4 c sugar, oil, orange zest, cinnamon, baking powder, vanilla extract, almond extract and salt. Whisk to blend. Add the four, nuts, coconut and fruit and stir until a dough forms. Turn out onto a heavily floured surface and kneed until smooth, adding more flour if too sticky to work, about 20 turns. Divide the dough in half.
3. Continuing to work on the floured surface, form each half into a log 2 inches in diameter. Carefully transfer the logs to an ungreased baking sheet, spacing them well apart. Sprinkle the tops with sugar.
4. Bake until golden brown and firm to the touch, about 30 minutes. Let cool for 10 minutes. Leave the oven set at 350 F.
5. Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 inch thick. Return the slices cut-side down to the baking sheet. Bake until brown, about 20 minutes.
6. Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 2 weeks.
7. Makes about 3 dozen.
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