DistributorsDesserts · CRESPO KITCHEN
Mango Almond Biscotti
Twice-baked cookies for coffee or tea.
65 min approx.24 servingsDried mango
Plus 15 minutes intermediate cooling
Ingredients
- 260 g flour
- 110 g sugar
- 60 g softened butter
- 2 eggs
- 1 teaspoon baking powder
- 80 g chopped dried mango
- 70 g chopped almonds
- 1 teaspoon vanilla
- ¼ teaspoon salt
Method
- Heat oven to 175°C/350°F. Beat butter and sugar; add eggs and vanilla.
- Add flour, baking powder, salt, mango and almonds. Shape into two 25 × 7 cm logs on parchment.
- Bake for 25 minutes until firm. Cool for 15 minutes and cut each log into 12 slices with a serrated knife.
- Lower oven to 150°C/300°F. Bake slices for 20–25 minutes, turning halfway; cool until crisp.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: