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

1. Preheat oven to 350°F (175°C). Lightly butter large baking sheet.
2. 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.
3. 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.
4. Bake 25 minutes or until golden brown. Remove logs to cooling rack for 10 minutes.
5. 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.