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Tropical Fruit Biscotti
Credit:
Alpha Smoot
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes about 5 dozen
Ingredients
Ingredient Checklist
2 cups unbleached all-purpose flour
3/4 cup granulated sugar
2 tablespoons fine cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground allspice
1 stick cold unsalted butter, cut into small pieces
2 large eggs, room temperature, plus 1 large egg white, beaten
3/4 cup skinless Sicilian pistachios, coarsely chopped
1/2 cup diced dried papaya
1/4 cup crystallized ginger, chopped
Sanding sugar, for sprinkling
Cook's Notes
If you can’t find peeled Sicilian pistachios (which are bright green), you can blanch and peel regular ones: Bring a pot of water to a boil, add pistachios, and cook for 20 to 30 seconds. Drain, then rub off the skins and let dry completely.
Gallery
Tropical Fruit Biscotti
Credit:
Alpha Smoot
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes about 5 dozen
Gallery
Tropical Fruit Biscotti
Credit:
Alpha Smoot
Tropical Fruit Biscotti
Credit:
Alpha Smoot
Tropical Fruit Biscotti
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes about 5 dozen
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes about 5 dozen
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Yield: Makes about 5 dozen
Makes about 5 dozen
Ingredients
Ingredients
- 2 cups unbleached all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons fine cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground allspice
- 1 stick cold unsalted butter, cut into small pieces
- 2 large eggs, room temperature, plus 1 large egg white, beaten
- 3/4 cup skinless Sicilian pistachios, coarsely chopped
- 1/2 cup diced dried papaya
- 1/4 cup crystallized ginger, chopped
- Sanding sugar, for sprinkling
Directions
Preheat oven to 325°F, with racks in upper and lower thirds. In a mixer fitted with the paddle attachment, beat flour, granulated sugar, cornmeal, baking powder, salt, and allspice to combine. Add butter; beat on medium speed until coarse crumbs form, about 2 minutes.
Reduce speed to low and add whole eggs, one at a time, beating after each addition, until a stiff dough forms. Beat in pistachios, papaya, and ginger. (If they don’t completely incorporate, knead in.)
On a parchment‐lined baking sheet, shape dough into two 11‐inch logs. Pat each out to 2 inches wide. Brush with beaten egg white and sprinkle generously with sanding sugar. Bake until set in middle, firm to the touch, and light golden brown, 35 to 45 minutes. Let cool completely on sheet on a wire rack.
With a serrated knife, slice logs on the diagonal, slightly wider than 1/4 inch. Arrange slices, cut‐sides down, on parchment‐lined baking sheets. Bake, rotating sheets halfway through, until just golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in an airtight container at room temperature up to 3 weeks.
Cook's Notes
If you can’t find peeled Sicilian pistachios (which are bright green), you can blanch and peel regular ones: Bring a pot of water to a boil, add pistachios, and cook for 20 to 30 seconds. Drain, then rub off the skins and let dry completely.
Cook’s Notes
If you can’t find peeled Sicilian pistachios (which are bright green), you can blanch and peel regular ones: Bring a pot of water to a boil, add pistachios, and cook for 20 to 30 seconds. Drain, then rub off the skins and let dry completely.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tropical Fruit Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tropical Fruit Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
