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Aw, biscotti... the perfect accompaniment to an afternoon tea or coffee.
I love to make these for company of for my father-in-law who loves
them. When they are fresh, they aren't too hard, just perfect.Add in apricots & pistachios... just, well, yum.
<3 Lishie
<3 Lishie
Apricot~Pistachio Biscotti
adapted from Martha Stewart Everyday
- 2 1/4 c a-p flour, plus more for work surface
- 3/4 c sugar
- 3/4 c shelled unsalted pistachios
- 3/4 c dried apricots, chopped
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
Preheat oven to 350 degrees. In a medium bowl, mix flour, sugar, pistachios, apricots, baking powder, & salt. In a small bowl, whisk together eggs & vanilla; add to flour mixture, & mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.
On a lightly floured work surface, roll each dough half into a 12" log; transfer logs to a baking sheet, & gently press to a 7/8" thickness. Bake until risen & firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.
Reduce oven temperature to 300 degrees. On a cutting board, use a serrated knife to slice logs into 1/2"-thick slices. Lay slices in a single layer on baking sheet; bake until dry & just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.
On a lightly floured work surface, roll each dough half into a 12" log; transfer logs to a baking sheet, & gently press to a 7/8" thickness. Bake until risen & firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.
Reduce oven temperature to 300 degrees. On a cutting board, use a serrated knife to slice logs into 1/2"-thick slices. Lay slices in a single layer on baking sheet; bake until dry & just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.
