Not your typical biscotti,
the flavors and texture are sure to please. Serve at breakfast
or as a light dessert with coffee to complement the perfect dinner.
Dried Apricot
Pistacho Biscotti
1 1/4 cups all-purpose
flour
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
Preheat oven to 350*F
(175*C). Lightly butter large baking sheet.
In food processor, combine
first five 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 until mixture
is evenly moistened. Transfer mixture to large bowl; use hands
to form into dough.
Divide dough in half.
On lightly greased baking sheet, shape dough into two 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 serrated knife, carefully
cut logs on the diagonal into 1-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.
Recipe and photograph provided
courtesy of the California Pistachio Board.
