Lime and Tangerine Biscotti


  • 2 ¼ cups all-purpose flour, plus a bit for dusting
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 Tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1tsp vanilla extract
  • ¼ cup finely chopped dehydrated tangerine
  • Zest of three limes and juice of two


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper, or a silicone slip mat, or use a nonstick cookie sheet. 
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Beat together the sugar and butter in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
  4. Then beat in the eggs, and vanilla extracts until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Then fold in the tangerine and lime zest
  5. Dust your hands, work surface and the dough you dumped out with flour. Divide in two equal parts and shape into two 3 x 12-inch logs and put on prepared baking sheet, leaving room between them. Bake at 350F until puffed and set, about 25 min. Let cool for 10 minutes on baking sheet, then transfer carefully to a cutting board.
  6. Reduce the oven temperature to 250 F. Slice the logs into 1-inch thick pieces; put cut side down on baking sheet. Return to the oven and bake for 45 minutes flipping halfway through.  Let cool completely on the baking sheet.

*Wait to add the tangerine pieces and lime zest until end so it doesn’t affect the baking powder. We like a more citrus flavor, so I usually use a lot of lime or lemon juice. The dehydrated fruit will change the structure a bit so chop as finely as you can.