Fruit and Nut Biscotti are my favorite biscotti that give tropical vibes even on cold or rainy days. They are loaded with dried pineapple and mangos with the perfect nutty taste of pistachios.
What is Biscotti?
Biscotti are Italian cookies, and they literally mean twice-baked. They are crispy on the edges and melt in a mouth texture after being dipped in a cup of tea or coffee. It is very easy to customize the biscotti recipe by adding our choice of nuts, chocolate chips, or dried fruits. The dough comes together very easily and quickly. The only thing is that we need to bake the biscotti twice, but totally worth it.
About Tropical Biscotti
Eggless Tropical Biscotti or Fruit and Nut Biscotti are full of dried mango, pineapple chunks, and chopped pistachios. Biscotti are crunchy, and while dried fruits provide a slight chewiness, pistachios offer crunch and a perfect nutty taste. To make these biscotti, we really do not need any fancy ingredients. Also, if you can not find dried mango or pineapple, replace them with other dried fruits. However, choose the tropical dried fruits to keep the biscotti truly tropical. Making biscotti is simple and straightforward, and the dough comes together easily. I have used a stand mixer to make the dough, but you can also use a hand-held electric mixer.
Why You Will Love Tropical Biscotti
Easy, Eggless, and Vegetarian Loaded with Dried Fruits Perfectly Nutty with Pistachios Crispy on the Edges Perfect Treat with a Cup of Tea or Coffee Buttery and Delicious
Ingredients
Step by Step Directions
Preheat the oven to 325° F. Line the baking sheet with a silicone mat or parchment paper. Set it aside. Chop the toasted pistachios, dried mangos, and dried pineapple into small pieces.
Mix 2 tablespoon cornstarch with 4 tablespoon of water in a small bowl and set aside.
Sift together the flour, baking powder, and salt in a medium bowl. Whisk everything well and set it aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
Add the cornstarch and water mixture, vanilla, and beat until everything is well combined. Scrape down the sides of the bowl again.
Turn the mixer on low, add the dry ingredients, and mix to combine. Next, add the chopped pistachios, pineapple, and mango and mix to distribute thoroughly. However, make sure not to overmix.
Place the dough onto a prepared baking sheet and divide it into two equal parts. Shape each dough into a log, about 9 inches long and 2 inches wide.
Keep both logs on a baking sheet with at least 3 inches of space between them. If using a small baking sheet, bake one log at a time.
Bake in preheated oven for 25 to 30 minutes or until the top is firm to touch and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool on the cookie sheet.
Carefully transfer the logs to a cutting board when they are still slightly warm. Use the serrated knife to cut the logs into even diagonal slices. There will be a total of 22-26 slices.
Note: It is essential to cut the biscotti logs when they are still warm. If they are left to cool completely, it will be difficult to slice the biscotti. Also, make sure to use a sharp knife.
Transfer the biscotti back onto a baking sheet, laying them flat and just a small space between them.
Return the biscotti to the oven and bake them again at 325° F for 15 minutes or until they just begin to brown around the edges. Remove from the oven and allow the biscotti to cool on the baking tray.
The biscotti can be kept in an airtight container for at least two weeks.
Helpful Tips
Flour: For the perfect biscotti, make sure to measure the flour correctly. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife. Do Not Overmix: Do not overwork the dough; otherwise, it will end up in dense and crumbly biscotti. Butter: Butter should be softened to room temperature before creaming the butter and sugar. Dried Fruits and Nuts: Chop nuts and dried fruits finely for even distributions in the biscotti. You can also replace pistachios, mangos, and pineapples with other nuts and dried fruits of your choice.
Why Does This Recipe Call For Cornstarch Mixture?
Some recipes really don’t need any extra ingredients to make it egg-free. But we need an extra element for some recipes to make them successful. Especially for certain recipes, we need something for binding and moisture. And that is why I have used a mixture of cornstarch and water. However, for each recipe, there is a different requirement; we can not use cornstarch mixture as a standard egg substitute. But for this recipe, it worked like a wonder. It binds and moistens biscotti. The dough will be stiff and crumbly if we do not use this mixture. And cornstarch is a general ingredient and is mostly available in everyone’s pantry. So, there is no need to buy any store-bought fancy egg replacer.
Why Is My Biscotti Falling Apart While Cutting After First Bake?
There are a couple of major reasons for this issue. When you bake the biscotti logs the first time, do not overbake. Bake until the logs are firm to touch, and a toothpick inserted in the log comes out clean. If we overbake at this point, the logs will become harder and dry, and the biscotti will fall apart while cutting. The other reason is that if we let the logs cool down completely, it will be difficult to cut them into biscotti. Slice the logs after the first baking when they are still warm.
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