Mango Biscotti Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350掳F (175掳C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, cream together butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• STEP 3.In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped dried mango.
• STEP 4.Divide the dough in half and shape each half into a log, about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
• STEP 5.Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and let cool for 10 minutes.
• STEP 6.Reduce the oven temperature to 325掳F (160掳C). Using a serrated knife, cut the logs into 1/2-inch thick slices. Place the slices back onto the baking sheet, cut side down.
• STEP 7.Bake for an additional 10-15 minutes, or until the biscotti are crisp and golden. Flip the biscotti over and bake for another 10-15 minutes. Remove from the oven and let cool completely.
• STEP 8.Once cooled, store the Mango Biscotti in an airtight container at room temperature for up to 2 weeks.

Cooking Tips

• For a stronger mango flavor, you can add a teaspoon of mango extract to the dough.
• If you prefer a softer texture, you can reduce the baking time slightly.
• To enhance the presentation, drizzle melted white chocolate over the cooled biscotti.

Storage and Serving

• Serve Mango Biscotti with a cup of hot coffee or tea for a delightful treat.
• These biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
• You can also freeze the biscotti for longer storage. Place them in a freezer-safe container or bag, and they will keep well for up to 3 months.