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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
- 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
- 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
- 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.
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