Prickly Pear Mesquite Biscotti
Infused with the bold spirit of the Sonoran Desert, these Prickly Pear Mesquite Biscotti blend tradition and innovation in every crisp bite. Mesquite flour lends a naturally sweet, caramel-like depth, while prickly pear adds a pop of color and a subtle flavor that is tangy yet sweet, with a hint of wild fruitiness. The result is a biscotti that feels both familiar and unexpected—perfect for dipping into morning coffee or an afternoon tea. Each bite celebrates the unique ingredients of the Southwes—a little rustic, a little refined and full of Arizona charm.
Ingredients
- 1 ⅔ cup all-purpose flour
- ⅓ cup mesquite flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ½ cup unsalted butter, diced, softened
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- ½ cup pecan pieces
- *⅔ cup prickly pear cactus chips (substitution: ½ cup dried cranberries)
- Dark chocolate melting wafers (optional)
Instructions
- Preheat oven to 350°F (345°F for convection). Line baking sheet with parchment paper.
- In medium bowl, whisk together all-purpose and mesquite flours, baking powder, salt, cinnamon and allspice. Set aside.
- In large bowl with hand mixer, blend butter and sugar until creamy. Add eggs, vanilla and lemon zest. Mix until well combined.
- Add half of flour mixture, mix on low until well incorporated, scraping down sides as needed. Add remainder; beat until thoroughly combined.
- Stir or fold in nuts and prickly pear cactus chips until well dispersed. Divide dough into 2 equal balls; place on prepared baking sheet. Shape balls into 8-inch by ¾-inch logs, evenly flattened. Be careful not to overwork dough.
- Bake 20–25 minutes, until logs are lightly golden, centers spring back and are almost firm. Cool 30 minutes.
- Reduce oven to 325°F (320°F for convection). With sharp knife, pressing straight down, cut logs on diagonal about ½ inch wide—do not saw. Separate biscotti on baking sheet, leaving top side up. Bake additional 15–18 minutes.
- Cut sides will be sightly soft and will crisp as they cool. Store biscotti in airtight container at room temperature 1–2 weeks or in freezer up to 3 months.
- Option: When completely cooled, drizzle tops with melted chocolate on the diagonal.
Notes
*To order prickly pear cactus chips from Cheri’s Desert Harvest: 800-743-1141 or 520-623-4141 or [email protected].
