Apricot and Pistachio Biscotti

Apricot and Pistachio Biscotti

I made a batch of these apricot and pistachio biscotti the other night. When they were cooled, I packaged most of them in clear bags (about 5 or 6 per bag) and tied the bags with pretty ribbon. I like to have cookies ready to give as gifts around the holidays. I took the bags of biscotti with me to my appointments today. They were perfect little gifts for my chiropractor and hair stylist.

Apricot & Pistachio Biscotti

Apricot and Pistachio Biscotti

2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter (1/2 a stick), softened
1 cup sugar
3 eggs
1 cup dried apricots, finely chopped
1 cup shelled pistachios, chopped

Preheat oven to 350° F. Line two baking sheets with  foil (or parchment paper) and coat with cooking spray.

Whisk together flour, baking powder, and salt in a small bowl. Set aside.

In a large bowl, beat butter with electric mixer until fluffy.  Beat in sugar and eggs, adding eggs one at a time.  Add flour mixture on low, beating just until blended.  Stir in apricots and pistachios.

Divide dough in half.  With lightly floured hands, shape each half into a slightly flattened log measuring 12″ X 2″ on each lined baking sheet  Bake 25 to 30, or until toothpick inserted in middle comes out clean.  Remove from oven and cool slightly.

With a serrated knife, cut each log into 1/3″ to 1/2″ thick slices.  Lay slices on baking sheets and bake 10 minutes. Flip slices and bake 10 minutes more, until crisp, dry, and golden.  Transfer to a wire rack to cool completely. Store in an airtight container.


3 Comments on “Apricot and Pistachio Biscotti”

  1. Deena Kakaya says:

    Biscotti is one of my great weaknesses and your recipe is lovely x

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