Famous Club Med Biscotti
By Melissa's Corporate Chefs

1/2 cup Unsalted Butter melted
1/4 cup Vegetable Oil
1 1/2 cups Sugar
3 Eggs
2 tablespoons Rum or Orange Liqueur
2 tablespoons Vanilla
1/4 teaspoon Lime Oil
1/4 teaspoon Lemon Oil
1 large Organic Oranges zest finely minced
3 Organic Limes zest finely minced
1 cup Coconut shredded and toasted
1/2 cup Macadamia Nuts chopped
1 cup Pineapple diced and drained
1 cup Dried Apricots chopped
1/3 cup Dried Mango Slices diced
1/3 cup Flame Seedless Raisins or Thompson Seedless Raisins
4 cups All-Purpose Flour (approximate)
2 teaspoons Baking Powder
1/3 teaspoon Salt
3/4 teaspoon Tangerine Oil or Orange Oil or Extract Topping
2 cups Orange Juice
2 tablespoons Rum or Cointreau
2 cups Sugar
Dried Coconut Chips toasted for garnish (optional)

Line two medium or one large baking sheet with parchment paper. Stack this on top of another baking sheet(s). Set aside.

Preheat oven to 350 degrees F.

In a large mixing bowl, blend the melted butter, oil, sugar and eggs. Stir in the orange, lime, tangerine, and lemon oils, and vanilla and mix well. Fold in the dried fruit, and then the flour, baking powder, and salt to make a thick batter. Let stand ten minutes.

Spread the batter out in one long log or two smaller ones on the two baking sheets. It will be sticky. Top with additional shredded coconut, pressing in slightly. Place in oven and bake until the top seems set and dry, about 45-55 minutes. If loaf is browning too quickly, reduce heat to 325 degrees F and lengthen baking time. Allow to cool 20 minutes before removing from pan to a cutting board.

Slice in long, diagonal slices and place back on baking sheets.

Preheat oven to 325 degrees F. Bake cookies again, turning once, about 15-20 minutes, allowing cookies to only lightly brown and dry out.


Prepare cookies as above, slicing after they have had first bake.

Place orange juice and rum in a shallow dish and sugar on a baking sheet. Dip one side of cookie lightly into the orange juice mixture and then press lightly into sugar. Place on parchment paper-lined, doubled up baking sheet.

Place on the bottom rack in oven. Bake to dry out cookies and crisp the sugar coating, 18-25 minutes. Cool well.

You can also mix the sugar with some toasted coconut and dip the cookies into this after the dip in the orange juice if you like.

This is biscotti, Tropicana style: pineapple, apricots, mango, macadamia nuts, a touch of rum and coconut and tangerine zest - sort of like Club Med in a cookie. The citrus oils are from Boyajian but you can substitute citrus extracts instead. A prize recipe from my upcoming Biscotti cookbook and developed in my BetterBaking.com test kitchens. I prefer Hawaiian pineapple for this, as well as California apricots, but substitutions are fine.

Servings: 4