Categories: baking, not tried

Ingredients

• 1 cup packed dark brown sugar
• 1 cup butter
• 1 teaspoon orange extract
• 2 large eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons nutmeg
• 2/3 cup dried mango roughly chopped
• 2/3 cup split cashew nuts, toasted

Directions

1. Preheat oven at 350ºF.

2. With an electric mixer on medium speed, beat brown sugar, butter, orange extract, and eggs in a large bowl. Set aside.

3. Sift flour, baking powder, salt, and nutmeg. Add sifted ingredients slowly and mix only until incorporated and there are no visible lumps. When fully mixed, stop the mixer, and mix in dried mango bits and cashew manually using a spatula.

4. Line a cookie sheet with parchment paper or silicone mat. Transfer mixture and shape into a 13×6-inch rectangle.

5. Bake for about 30 minutes, or until firm to touch; allow to cool for 10 minutes.

6. Using a serrated knife, cut logs diagonally into about 1/8- to 1/4-inch-thick slices. Lay on the pan and bake for another 15 to 20 minutes, or until cookies are dry and crisp. Let cool on wire racks and store in an airtight container.

7. Biscot-tips:

8. • Always package this when it has completely cooled. Never pack anything that’s still warm to touch, the biscotti will lose its crispness and encourage mold growth.

9. • Use only thick plastic and seal it thoroughly to protect this from humidity. The biscotti will keep fresh longer this way.

10. • Slice the biscotti only when it has completely cooled. It will be easier to handle. Use a finely serrated knife and use careful sawing motions to cut into the biscotti.

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