Dried Apricot - Pistachio Biscotti Recipe
Recipe Ingredients
1/2 c. whole wheat flour1 c. granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
5 tbsp. cold unsalted butter, cut into pieces
3/4 tsp. vanilla
2 eggs, beaten
2/3 c. roughly chopped dried apricot halves
1 c. shelled natural pistachios
1 tsp. granulated sugar
Cooking Directions
Preheat oven to 350 degrees. Lightly butter a large baking sheet. In food processor, combine first 5 ingredients. Pulse to blend. Add butter and vanilla; pulse until mixture resembles coarse meal. Add eggs and pulse 3 times to blend. Add apricots and pistachios; pulse just until mixture is evenly moistened.Transfer mixture to large bowl; with hands form into dough. Divide dough in half. On lightly greased baking sheet, shape dough into 2 (12 inch) logs. With hands flatten each log to a width of 2 inches. Sprinkle each with remaining sugar. Bake 25 minutes or until golden brown.
Remove logs to cooling rack for 10 minutes. With a serrated knife, carefully cut logs on the diagonal into 1/2 inch slices. Place on baking sheet cut side up; return to oven and bake 7 minutes or until very lightly browned. Transfer to rack; cool completely.
Makes 2 dozen biscotti.