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Prickly Pear Mesquite Biscotti Cookie

Prickly Pear Mesquite Biscotti Cookie

Ingredients:

  • 1  2/3 cup all-purpose flour
  • 1/3 cup mesquite flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • ½ cup pecan pieces
  • 2/3 cup prickly pear cactus chips (may substitute with ½ cup dehydrated cranberries)
  • Dark chocolate melting wafers (optional)

Directions:

  1. Preheat oven to 350 degrees F (345 degrees for convection oven). Line a baking sheet with parchment paper.
  2. In a medium size bowl, whisk together the all-purpose flour, mesquite flour, baking powder, salt, cinnamon and allspice. Set aside.
  3. In a large mixing bowl, cut the softened butter into pieces. Add brown sugar and using an electric mixer, beat the butter and sugar together until creamy.
  4. Add eggs, vanilla and lemon zest. Mix until well combined.
  5. Add half the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed. Add the rest and beat until well blended, scraping as needed.
  6. Stir or fold in the nuts and prickly pear cactus chips until well dispersed.
  7. Divide the dough in half. Shape each half into a ball and place it on the prepared baking sheet. Use your hands to shape each ball into a log that is about 8 inches long and about ¾-inch thick, evenly flattened. Do not overwork dough.
  8. Bake for 20 – 25 minutes, until lightly golden and center of the logs spring back and are almost firm.
  9. Let the logs cool on the baking sheet for 30 minutes.
  10. Reduce oven temperature to 325 degrees F (320 degrees F for convection oven).
  11. Use a sharp knife to cut the logs on the diagonal about ½-inch wide. Press the knife straight down without sawing.
  12. Separate the biscotti on the baking sheet standing top side up. Bake for 15 – 18 minutes more, until dry. The centers of the cookies will be sightly soft and will crisp as they cool.
  13. When completely cooled, drizzle cookie tops with melted chocolate at a diagonal.
  14. Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months. Makes 18 – 20 cookies.