Pistachio Apricot Biscotti are delightful Italian cookies with a crisp texture and a wonderful blend of flavors. The crunchy pistachios and sweet apricots make these biscotti perfect for pairing with coffee or tea.
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or use all-purpose flour for a lighter texture)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pistachios, shelled and chopped
- 1 cup dried apricots, chopped
Instructions:
Prepare the Dough:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Nuts and Fruit: Fold in the chopped pistachios and dried apricots.
Shape and Bake:
- Form Loaves: Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them about 4 inches apart.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are firm and golden brown.
- Cool Slightly: Remove from the oven and let the logs cool on the baking sheet for about 10 minutes. Lower the oven temperature to 325°F (160°C).
- Slice the Logs: Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- Bake Again: Arrange the biscotti slices cut-side down on the baking sheet. Return to the oven and bake for an additional 15-20 minutes, or until the biscotti are crisp and golden.
- Cool: Allow the biscotti to cool completely on a wire rack.
Tips for Perfect Biscotti:
- Chop Ingredients Evenly: Make sure the pistachios and apricots are chopped into similar-sized pieces for even distribution.
- Shape Logs Evenly: Shape the dough into uniform logs to ensure even baking and slicing.
- Cool Logs: Let the logs cool slightly before slicing to prevent crumbling.
Why You’ll Love This Recipe:
- Crunchy Texture: Biscotti are known for their crunchy texture, which is perfect for dipping into coffee or tea.
- Flavor Combination: The combination of pistachios and apricots adds a sweet and nutty flavor that’s both unique and delicious.
- Versatile: These biscotti are great for breakfast, a snack, or as a special treat to accompany your favorite beverage.
Enjoy making and savoring these Pistachio Apricot Biscotti—a wonderful treat that brings a touch of Italian elegance to your table!