Apricot~Pistachio Biscotti

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

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.