Not your typical biscotti, the flavorsand texture are sure to please. Serve at breakfast or as a lightdessert with coffee to complement the perfect dinner.
Recipe: Dried Apricot PistachoBiscotti
1 1/4 cups all-purpose flour
Preheat oven to 350°F (175°C).Lightly butter large baking sheet.
In food processor, combine first fiveingredients. Pulse to blend. Add butter and vanilla; pulse untilmixture resembles coarse meal. Add eggs and pulse 3 times toblend. Add apricots and pistachios; pulse until mixture is evenlymoistened. Transfer mixture to large bowl; use hands to forminto dough.
Divide dough in half. On lightly greasedbaking sheet, shape dough into two 12-inch logs. With hands,flatten each log to a width of 2 inches. Sprinkle each with remainingsugar.
Bake 25 minutes or until golden brown.Remove logs to cooling rack for 10 minutes.
With serrated knife, carefully cut logson the diagonal into 1-inch slices. Place on baking sheet cutside up; return to oven and bake 7 minutes, or until very lightlybrowned. Transfer to rack; cool completely.
1/2 cup whole wheat flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cold, cut into pieces
3/4 teaspoon vanilla extract
2 large eggs, lightly beaten
2/3 cup California dried apricot halves, chopped
1 cup natural California pistachios
1 teaspoon granulated sugar
Makes 2 dozen biscotti.
Recipe and photograph provided courtesyof the California Pistachio Board.
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