These Tropical Biscotti are eggless, perfectly crisp on the edges, and loaded with dried fruits and pistachios. They are buttery and delicious and can be enjoyed as is or with a cup of tea or coffee!
Fruit and Nut Biscotti are my favorite biscotti, and they 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 it’s 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 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 genuinely tropical.
Making biscotti is simple and straightforward, and the dough comes together quickly. 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
- Topical Biscotti are easy to make, eggless, and vegetarian.
- They are loaded with dried fruits.
- These cookies are perfectly nutty with pistachios.
- They are crispy on the edges with a melt-in-the-mouth texture.
- Tropical Biscotti is perfect with a cup of coffee or tea.
- These eggless fruit and nut biscotti are butter and delicious.
Ingredients and Notes
- Flour: I have used unbleached all-purpose flour and recommend using the same.
- Baking Powder: It acts as a leavening agent and helps biscotti spread and rise. Do not replace the baking powder with baking soda.
- Salt: It provides a great contrast to the sweetness of the cookies.
- Butter: Use unsalted butter and soften it to room temperature. Also, creaming butter and sugar is very important for light and tender biscotti.
- Sugar: It provides sweetness and volume to the biscotti.
- Cornstarch + Water: It provides binding and moisture to the biscotti dough. Basically, it works as an egg replacer without using any weird or fancy egg replacers.
- Pistachios: It is one of my favorite nuts for baking. Toast the pistachios lightly for enhanced flavors. If you are not into pistachios, you can substitute them with other nuts like toasted pecans or almonds.
- Dried Pineapple: Cut the dried pineapple into small chunks for even distribution. It adds a slight tang and chewiness to the biscotti.
- Dried Mango: Cut the dried mango into small chunks for even distribution. You can add dried apricots instead of mango if you want.
- Vanilla: Adds sweet and warm flavor to these tropical biscotti.
How To Make Tropical Biscotti
- 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 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 mixture and 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 a preheated oven for 25 to 30 minutes or until the top is firm enough 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 while 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.
Baking Tips For Tropical Biscotti
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.
Frequently Asked Questions
Some recipes don't need any extra ingredients to make it egg-free. However, we need an additional element for some recipes to be successful. Especially for specific recipes, we need something for binding and moisture. That is why I 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 this mixture is not used. 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.
There are a couple of significant reasons for this issue. When you bake the biscotti logs the first time, do not overbake. Bake until the logs are firm enough 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.
More Eggless Cookies
Tropical Biscotti (Eggless) / Fruit and Nut Biscotti
Ingredients
- 2 cups (256g) all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (114g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar
- 2 tablespoon cornstarch
- 4 tablespoon water
- ½ cup unsalted pistachios (lightly toasted and chopped)
- ½ cup dried pineapple (chopped into small pieces)
- ½ cup dried mango (chopped into small pieces)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325° F. Line the baking sheet with a silicone mat or parchment paper. Set aside.
- In a small bowl, mix 2 tablespoon cornstarch with 4 tablespoon of water and set aside.
- Sift together the flour, baking powder, and salt in a medium bowl. Set 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, pineapples, and mangos 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 the 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. When the logs are still slightly warm, carefully transfer them to a cutting board.
- Use the serrated knife to cut the logs into even diagonal slices. There will be a total of 22-26 pieces.
- 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.
Notes
- Flour: For the perfect biscotti, 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 be 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.
Nutrition (Approximate Values)
Deepali says
Hi Jigna
Tried the above recipe ,was just perfect and easy to follow and make .
The whole family enjoyed the biscotti !
My first attempt at making a biscotti !
Worked for me as it’s eggless !
Thanks for sharing !how much cocoa pwd do we put to make a chocolate one !
Jigna says
Hi, Deepali, it’s nice to hear from you. Thank you for your feedback! You can add chocolate chips instead of dried fruits in this recipe. However, adding cocoa powder will also change the ratio of other ingredients. You will soon find a chocolate biscotti recipe on my blog, so please stay tuned.
Victoria says
Made the tropical biscotti eggless, amazing turned out delicious , the cornstarch made all the difference. Thank you so much