I know this is a strange sounding combination but the passion fruit it very subtle. So not sure why I put it in the dough in the first place except that I had 3 beautiful fruits on my counter Purple Orange and Yellow. The smell of flowers in the air. That's what I think they smell like although they are pretty sour. So I put a little bit in the dough and brushed some on the top of my Biscotti and I liked it so leave it in or out up to you.
1/2 cup butter, softened
1 Cup sugar and some for sprinkle
1 teaspoon almond extract
2 Tablespoons of fresh passion fruit
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup chopped or sliced almonds
2 teaspoons milk and some passion fruit on top if you like
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds.
Line a baking sheet with parchment paper and grease, Divide dough in half; shape each portion into two 12-in. x 3-in. rectangles on foil. Brush with milk; sprinkle with remaining sugar.
Bake at 375° for 15-20 minutes or until golden brown and firm to the touch. Lift paper with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°.
Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets.
Bake for 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: 3-1/2 dozen.