TROPICAL FRUIT BISCOTTI

Tropical Fruit Biscotti image

Provided by Sarah Carey

Time 1h30m

Yield Makes about 5 dozen

Number Of Ingredients 12

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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

Steps:

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.