Toni’S Tropical Biscotti

1. 1

   Preheat oven to 350u00b0. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, orange zest and vanilla. In a small bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut, mangoes and pistachios.

2. 2

   Divide dough in half. On ungreased

3. 3

   , shape each half into a 12x4-in. rectangle. Bake 15-20 minutes or until firm to the touch.

4. 4

   Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on ungreased

5. 5

   , cut side down. Bake 6-7 minutes longer or until golden brown. Remove from pans to wire racks to cool.

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