Introduction

Indulge in the delightful combination of sweet apricots, nutty pistachios, and the satisfying crunch of biscotti. These twice-baked Italian cookies offer a perfect blend of flavors and textures—a delightful treat to accompany your favorite hot beverage.

Who This Recipe Is For

Ideal for those who appreciate the nuttiness of pistachios paired with the sweetness of apricots in a crunchy biscotti. Whether it’s for a mid-morning snack or a delightful treat for a coffee break, these biscotti promise a delightful crunch.

Why Apricot Pistachio Biscotti Are Great

The allure of these biscotti lies in the perfect balance between the chewy sweetness of dried apricots and the nutty crunch of pistachios. The twice-baked nature of biscotti provides a satisfyingly crunchy texture that’s perfect for dipping into your favorite hot drink.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dried apricots, chopped
• 1/2 cup pistachios, chopped

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In another mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the chopped dried apricots and pistachios into the biscotti dough.

Shaping and Baking:

1. Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide.
2. Place the logs on the prepared baking sheet, leaving space between them.
3. Bake in the preheated oven for 25-30 minutes or until the logs are firm to the touch and lightly golden.
4. Remove the logs from the oven and let them cool on the baking sheet for 15 minutes.
5. Reduce the oven temperature to 325°F (160°C).

Slicing and Second Bake:

1. Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick biscotti.
2. Place the biscotti cut-side down on the baking sheet and bake for an additional 10-12 minutes or until they are golden and crispy.
3. Once baked, remove the biscotti from the oven and let them cool completely on a wire rack.

Kitchen Equipment Needed

• Baking sheet
• Parchment paper
• Mixing bowls
• Electric mixer or hand mixer
• Serrated knife

Serving Suggestions

Enjoy these Apricot Pistachio Biscotti with a cup of coffee, tea, or your favorite hot beverage for a delightful crunchy treat.

Storing Leftovers

Store any leftover Apricot Pistachio Biscotti in an airtight container at room temperature for up to 2 weeks for the best taste and texture.

Recipe Swaps and Variations

Consider adding a drizzle of melted white or dark chocolate over the cooled biscotti for an added layer of flavor.

Conclusion

Savor the delightful crunch of our Apricot Pistachio Biscotti—a perfect fusion of sweet dried apricots, nutty pistachios, and a satisfyingly crunchy texture. Share these delightful biscotti with friends and family to enjoy their nutty sweetness!