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Biscotti, Dried Apricot-Pistachio

Source of Recipe


Oregonian



List of Ingredients



• 1 1/4 C all-purpose flour
  
• 1/2 C whole wheat flour
  
• 1 C + 1 tsp sugar, divided
  
• 1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 5 T cold unsalted butter, cut into pieces
  
• 3/4 tsp vanilla
  
• 2 eggs, lightley beaten
  
• 2/3 C roughly chopped dried apricot halves
  
• 1 C shelled natural pistachios
  






Instructions



1. Lightly butter a large baking sheet. In food processor, combine flours, 1 cup sugar, baking powder and salt. 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.
   
   
2. Transfer to a large bowl. With hands, form into a dough. Divide dough in half. On a lightly greased baking sheet, shape dough into 2 12-inch logs.
   
   
3. With hands, flatten each log to a width of 2 inches. Sprinkle with the 1 teaspoon sugar.
   
   
4. Bake 25 minutes or until golden brown. Remove to cooling rack for 10 minutes.
   
   
5. With a serrated knife, carefully cut logs on a diagonal into 1/2 inch slices. Place on baking sheet, cut side up, and bake 7 minutes, or until very lightly browned. completely Cool on racks.